SMOKED SALMON CHEESECAKE
Years ago I found a recipe in Home and Garden for Salmon Cheesecake. It was a prize winner in their contest. But I changed alot of it and created a new recipe. Please when you make this only use Wild Red Sockey Salmon. The farmed is neither healthy and it has a horrible taste.
Provided by Bonnie Beck
Categories Seafood Appetizers
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. Press your the pie dough into a pie pan. Or use the Phylo in a quiche pan. You can also do this in a muffin tin. If you are using Phylo dough, make sure you brush each layer with a LITTLE *unsalted* melted butter. To make the crust using the bread crumnbs. Buy a loaf of french bread. Gut the french bread, by taking the middle of the bread out. Place in processor and pulse till you have fine crumbs. Mix them with the butter and press heavly into pie pan evenly and up the sides. Place your choice of crusts in the refrig for 20 minutes. Or place in freezer while you prepare filling.
- 2. Prepare filling. Beat eggs with a whisk or fork, but don't go crazy beating. Stir in the Ricotta Cheese and Swiss Cheese. Stir in the cream, salt, pepper and dill. Gently stir the salmon in.
- 3. Pour into crust or Phylo. Bake 350* 35 to 40 minutes or until set. To test if it's done..stick a knife in the middle. If it comes out with liquid on it, it will need to bake a little longer.
- 4. Serve warm with a dab of sour cream and a sprig of dill.
- 5. Notes: I shop at the Italian store to get my Ricotta cheese only. I buy Baby Swiss at a European Deli. If I am really brave I will drive to the Farmers Market in Los Angeles to buy all the cheeses. But I am coward and don't do it often unless I am having an early breakfast on the weekend with friends. Reheats well in a microwave or on low setting oven. You can make this low fat by omitting the yolks. Use non-fat or low fat Ricotta cheese, non fat milk and low fat swiss cheese. Personally, I have only made it low fat once for my brother and I wasn't thrilled with it, but he was.
- 6. I have made these as horerves, by using mini muffin pans and pie dough or Phyllo dough.
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claudia ramos
[email protected]5 stars!
SARA MONI
[email protected]I would definitely recommend this cheesecake to anyone who loves smoked salmon and cheesecake.
Upendra Upendra
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort.
Md Aminul
[email protected]I love the smoky flavor of this cheesecake. It's a great way to use up leftover smoked salmon.
Qhawe Ngwenya
[email protected]The instructions were easy to follow, and the cheesecake turned out perfectly.
Mahesh chhetri
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser. It's the perfect appetizer or dessert for any occasion.
PAYL
[email protected]This cheesecake is definitely a showstopper. It's beautiful and delicious.
Michael DeLoa
[email protected]I was skeptical about the salmon in a cheesecake, but I was pleasantly surprised. The flavors were well-balanced, and the texture was perfect.
Joshua Joseph
[email protected]This cheesecake was a hit at my party! Everyone loved the unique flavor combination.
Joseph Hodge
[email protected]My first time making a cheesecake, and it turned out amazing! The smokiness of the salmon paired perfectly with the creaminess of the cheesecake. Will definitely be making this again.