Best 7 Smoked Salmon Cheesecake Recipes

SMOKED SALMON CHEESECAKE

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.

SMOKED SALMON CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly butter an 8 inch springform pan. Mix 2 tablespoons Parmesan cheese with the breadcrumbs. Sprinkle this mixture into the pan; turn and tap pan to coat inside of pan. Wrap a large piece of foil underneath and up the sides of the pan. Be careful not to tear any holes in the foil.
• In a medium skillet or frying pan, melt butter over medium heat. Add onions and green peppers and saute until tender, about 5 minutes. Remove from heat and let cool slightly.
• In a large bowl, beat together cream cheese, eggs and cream until well blended. Fold in onions, peppers, salmon, Swiss cheese, 3 tablespoons Parmesan cheese, salt and pepper. Pour into prepared pan.
• Place the wrapped springform pan inside a large roasting pan. Place the pans in the oven and pour enough boiling water into the outside pan to come 2 inches up the side of the springform pan.
• Bake until firm to the touch, about 1 hour and 40 minutes. Carefully remove both pans from the oven and turn off the heat. Lift springform pan out of the water and return it to the oven. Let stand in the cooling oven for 1 hour. Transfer to a wire rack and let cool completely.

SMOKED SALMON AND HORSERADISH CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt. Add egg and heavy cream. When filling is mixed thoroughly add diced smoked salmon and fold it in. Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up. Remove from oven and let cool to room temperature. Slice into 6 equal portions and serve with bagels and sliced onions.

SMOKED SALMON CHEESECAKE

Steps:

• Sprinkle the cracker crumbs in the bottom of a lightly greased 9-inch springform pan and set aside.
• Beat the cream cheese with an electric mixer at medium speed until the mixture is fluffy.
• Add the eggs, one at a time, beating well after each egg is added.
• Add the remaining ingredients and mix until all the ingredients are well-combined.
• Pour the mixture into the prepared springform pan, and bake at 325ºF for 45 to 50 minutes.
• Remove the pan from the oven and cool it on a wire rack for 10 minutes.
• Gently run a knife around the edge of the pan and release the sides of the pan. Cool the pie completely, and refrigerate until you are ready to serve it.
• Serve at room temperature with crackers or crusty bread.

SMOKED SALMON AND DILL CHEESECAKE

Steps:

•  Butter a 9" springform pan with 2 1/2" sides.  Mix 2 T. Parmesan with bread crumbs and coat pan with mixture.  Wrap foil around bottom and 2" up outside pan.  Melt butter in skillet. Add onion and sauté until tender. Cool.  Using an electric mixer beat cream cheese, eggs and cream in large bowl until blended.  Fold in onion mixture, salmon, Gruyere, dill and remaining Parmesan cheese. Season with salt and pepper.  Pour mixture into prepared pan.  Place pan into bain marie until water reaches 2" up sides of cheesecake pan.  Bake 300 degrees until firm, about 1 hour and 40 minutes.  Remove cheesecake from water bath.  Turn oven off. Return cheesecake to oven and let stand for 1 hour.  Remove cheesecake from springform pan and transfer it to cooling rack for at least 2 hours. You can decorate cheesecake with olives, sliced pimentos and additional cream cheese icing. Serve with crackers or bagel crisps.

SMOKED SALMON CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Combine the Wheat Thins and butter. Press into the bottom of a 9-inch springform pan. Combine sour cream, salmon, salt, pepper, dill, shallots, garlic, and cream cheese. Mix on medium speed until smooth. (about 2 minutes). Add the eggs, one at a time. Mixing for about 30 seconds after each egg. Be careful not to over mix! Spoon cream cheese mixture over the Wheat Thin crust. Bake in a water bath for approximately 45-50 minutes, or until middle of cake is set. Turn oven off, crack oven door open, and let cake stand in oven until oven is cool. Refrigerate for at least one hour before serving. Serve with Wheat Thins crackers.

SMOKED SALMON CHEESECAKE

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.