Smoked Salmon Cheesecake
Discover how to make a creamy, savory Smoked Salmon Cheesecake that’s perfect for parties, brunches, or elegant appetizers. Easy, delicious, and unforgettable!
Ingredients
For the Crust:
- 1 cup crushed crackers or breadcrumbs Graham crackers or savory options like Ritz work well!
- 4 tbsp unsalted butter melted
- Pinch of salt if using unsalted crackers
For the Filling:
- 16 oz cream cheese softened
- 2 tbsp fresh lemon juice for a zesty brightness
- ½ cup sour cream adds creaminess
- 2 large eggs
- 6 oz smoked salmon finely chopped (adds that bold smoky flavor)
- 2 tbsp fresh dill chopped (or substitute with chives for a milder flavor)
- 1 clove garlic minced (optional but adds depth)
- Salt and pepper to taste
For Garnish (Optional):
- Fresh dill sprigs or chopped chives
- Lemon slices
- Small strips of smoked salmon
Ingredient Tips:
- Choosing the Salmon: Opt for high-quality smoked salmon for the best flavor. Gravlax or lox works beautifully.
- Dairy Alternatives: For a lighter version use low-fat cream cheese and sour cream.
- Crust Variations: Experiment with different crusts like almond flour for a gluten-free option.
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C). This ensures an evenly baked crust.
- In a bowl, combine the crushed crackers or breadcrumbs with the melted butter and a pinch of salt. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan, ensuring an even layer.
- Bake for 8-10 minutes until lightly golden, then set aside to cool.
Step 2: Make the Filling
- In a large mixing bowl, beat the cream cheese until smooth and creamy using a hand mixer.
- Add the sour cream, lemon juice, and eggs, mixing until just combined. Avoid overmixing to prevent air bubbles.
- Fold in the smoked salmon, dill, and minced garlic (if using). Season with salt and pepper to taste.
Step 3: Assemble and Bake
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- Place the springform pan on a baking sheet to catch any leaks.
- Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This prevents cracking.
Step 4: Chill and Serve
- Once cooled to room temperature, transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight for best results.
- Before serving, gently remove the springform pan and garnish with fresh dill, lemon slices, or additional smoked salmon strips for a beautiful presentation.
Notes
Nutrition Information (Per Serving)
- Calories: 290 kcal
- Fat: 23 g
- Saturated Fat: 12 g
- Cholesterol: 105 mg
- Protein: 10 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 420 mg