Best 5 Noel Salmon Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Unveil the Symphony of Flavors: Noël Salmon Cheesecake, a Culinary Masterpiece**

Indulge in a culinary masterpiece that blends the richness of salmon with the creamy elegance of cheesecake. This Noël Salmon Cheesecake is a symphony of flavors, textures, and colors, perfect for any festive occasion. Discover the secrets behind this exquisite dish, where delicate salmon meets a velvety cheesecake filling, all enveloped in a crispy, flaky crust. Embark on a culinary journey with us as we reveal the step-by-step recipes for the crust, filling, and topping, guiding you towards creating this showstopping dish that will leave your taste buds mesmerized.

Let's cook with our recipes!

CHEESECAKE FACTORY HERB CRUSTED SALMON



Cheesecake Factory Herb Crusted Salmon image

Here is a copycat recipe for the Cheesecake Factory's Herb Crusted Salmon. This tastes amazing and is great for any holiday occasion too! Enjoy.

Provided by SkylerFox

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 (5 ounce) salmon fillets
5 tablespoons fresh lemon juice, divided
3/4 teaspoon lemon pepper
1 teaspoon parsley
1 teaspoon dried thyme
10 tablespoons butter, divided
1 shallot, minced
1 tablespoon white wine vinegar
5 tablespoons white wine, divided
1 cup half-and-half cream
salt
white pepper

Steps:

  • Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season the non-skin side with lemon pepper, parsley, thyme. Set aside.
  • In a sauce pan heat 2 tablespoons butter over medium heat, and saute shallot for 2 minutes until tender. Mix in remaining 2 Tbsp lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in half & half. Season sauce with salt, and white pepper to taste. Cook and stir until thickened. Whisk in 4 Tbsp butter. Set aside and keep warm.
  • Heat remaining 4 Tbsp butter in a skillet over medium heat. Place salmon in the skillet herb side down, and cook 1 to 2 minutes, until seared. Remove salmon and set aside herb side up. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet herb side up, and cook 8 minutes in the sauce, or until easily flaked with a fork.
  • Serve salmon on plate with sauce, paired with steamed asparagus spears and mashed red potatoes.

Nutrition Facts : Calories 534.8, Fat 42, SaturatedFat 23.7, Cholesterol 163.2, Sodium 385.5, Carbohydrate 5.5, Fiber 0.2, Sugar 0.8, Protein 31.1

SMOKED SALMON CHEESECAKE



Smoked Salmon Cheesecake image

Add a bold splash of color to this savory cheesecake with red caviar, chopped red bell pepper or chopped seeded tomatoes. This fabulous appetizer can be made up to 48 hours ahead of time.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 4h20m

Yield 36

Number Of Ingredients 12

1 cup crushed buttery crackers (about 24 crackers)
3 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
1/4 cup whipping (heavy) cream
2 large eggs
1/4 teaspoon salt
1 1/2 cups shredded Gouda cheese (6 ounces)
4 medium green onions, sliced (1/4 cup)
1 package (4.5 oz) smoked salmon, flaked
2 medium green onions, sliced (2 tablespoons), if desired
2 tablespoons red caviar, if desired
Pumpernickel crackers, if desired

Steps:

  • Heat oven to 375°F. In small bowl, stir crust ingredients until well mixed. Press evenly in bottom of 9-inch springform pan. Bake about 8 minutes or until golden brown.
  • Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and salt; beat until smooth. Stir in Gouda cheese, green onions and salmon until well mixed. Spoon evenly over crust in pan.
  • Bake 45 to 50 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
  • Remove side of pan. Place cheesecake on serving platter. Top with 2 tablespoons green onions and the caviar. Cut into wedges. Serve with crackers.

Nutrition Facts : Calories 90, Carbohydrate 2 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g

SMOKED SALMON CHEESECAKE



Smoked Salmon Cheesecake image

"We live on Kodiak Island off the coast of Alaska, and salmon is one of our favorite foods," writes Becky Applebee of Chiniak, Alaska. "This elegant dish was the star attraction at the open house we hosted at my husband's business."

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 14 servings.

Number Of Ingredients 12

3 tablespoons dry bread crumbs
5 tablespoons grated Parmesan cheese, divided
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
4 packages (three 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup heavy whipping cream
1/4 teaspoon pepper
4 eggs
5 ounces smoked salmon, diced
1/2 cup shredded Swiss cheese
Assorted crackers

Steps:

  • Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside., In a skillet, saute onion and green pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese., Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., Remove foil and sides of pan. Serve with crackers.

Nutrition Facts : Calories 307 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.

LEMON-LIME CHEESECAKE WITH NEUFCHATEL CHEESE



Lemon-Lime Cheesecake with Neufchatel Cheese image

Full of sweet and sour citrus flavor, this lemon-lime cheesecake is made with Neufchatel cheese and baked in a graham cracker crust.

Provided by Karla

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 3h40m

Yield 10

Number Of Ingredients 8

2 (8 ounce) packages Neufchatel cheese, softened
½ cup white sugar
1 ½ tablespoons all-purpose flour
2 large eggs
½ cup plain Greek yogurt
1 ½ large lemons, juiced
1 large lime, juiced
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat Neufchatel cheese and sugar in a large bowl with an electric mixer until smooth. Beat in flour. Mix on medium speed until combined. Add eggs and mix well. Add Greek yogurt and beat on medium speed; add lemon and lime juices and mix well until combined. Pour into the graham cracker crust.
  • Bake in the preheated oven until filling is set, 50 to 60 minutes. Allow to cool completely, about 30 minutes. Refrigerate before serving, at least 2 hours.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 31.2 g, Cholesterol 73.5 mg, Fat 18.5 g, Fiber 1.5 g, Protein 7.7 g, SaturatedFat 8.7 g, Sodium 336.5 mg, Sugar 20.3 g

SALMON CHEESECAKE



Salmon Cheesecake image

Posting for Zaar's salmon celebration. Just so happens I catered a wedding reception this past weekend that was heavy on seafood. This recipe is modified from an Emeril Lagasse recipe and it went over really well. Hope you like it.

Provided by BothFex

Categories     Spreads

Time 55m

Yield 16-20 serving(s)

Number Of Ingredients 16

1 cup grated parmigiano-reggiano cheese
1 cup fine dry breadcrumb
1/2 cup melted unsalted butter
1 medium red onion, finely chopped
1 medium red bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
2 tablespoons minced garlic (or to taste)
2 lbs cream cheese, at room temperature
4 large eggs
3 dashes Worcestershire sauce
Tabasco sauce, to taste (or favorite hot sauce)
2 teaspoons salt
1 teaspoon fresh black pepper
1 cup grated smoked gouda cheese (smoked a must- do not substitute)
1 1/2 cups salmon
sour cream, for garnishing

Steps:

  • Heat oven to 350°F.
  • Spray 10" springform pan with non-stick spray.
  • Cut strips of parchment or wax paper to line edges of pan (this will make removal of any cheesecake easier).
  • Mix Parmesan and bread crumbs with just enough butter to hold together when squeezed in your hand (you shouldn't need the whole 1/2 cup).
  • Press into the bottom of springform.
  • Pulse onion and peppers in food processor till finely chopped.
  • Spray frying pan with non-stick spray and sauté onion and peppers with garlic till tender, but not brown. Let cool.
  • Pulse cream cheese in food processor till smooth. Add eggs one at a time (stopping occasionally to scrape down sides of bowl) and process till smooth.
  • Add Worcestershire, Tabasco, and salt and pepper and process till throughly mixed.
  • Add cooked pepper, onion, garlic mixture and pulse until incorporated.
  • FOLD in cheese and salmon and pour over crust smoothing top with the back of a spoon.
  • Bake for 35-45 minutes (times vary depending on oven).
  • Allow cake to cool to room temp then refrigerate (best after a day or two in the frig). Top with sour cream and garnish with capers or chives if so desired.
  • Serve by itself or with slices of bread and crackers for spreading.

Nutrition Facts : Calories 349.2, Fat 30.5, SaturatedFat 18.7, Cholesterol 142.2, Sodium 670.2, Carbohydrate 9, Fiber 0.7, Sugar 1.4, Protein 10.8

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cheesecake.
  • Make sure your cream cheese is at room temperature before you start baking. This will help it mix smoothly with the other ingredients.
  • Don't overmix the batter. Overmixing can make the cheesecake tough and dense.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will give it time to set and firm up.

Conclusion:

The Noel Salmon Cheesecake is a delicious and elegant dessert that is perfect for any special occasion. With its creamy, flavorful filling and flaky, buttery crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give the Noel Salmon Cheesecake a try. You won't be disappointed!

Related Topics