Salmon Cheesecake

This savory Salmon Cheesecake is a sophisticated appetizer that blends the richness of cream cheese with the smoky depth of flaked salmon. Set atop a crisp, buttery cracker crust, it offers a luxurious texture that is both creamy and satisfying. The addition of fresh chives, lemon juice, and garlic powder brightens the flavor profile, cutting through the richness for a well-balanced bite. Perfect for holiday gatherings, brunches, or as an elegant starter for dinner parties, this dish serves as a versatile centerpiece. It combines classic cheesecake techniques with savory ingredients to create a unique culinary experience.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 10

Calories: 490.0

Dietary: Gluten-free

Description

This savory Salmon Cheesecake is a sophisticated appetizer that blends the richness of cream cheese with the smoky depth of flaked salmon. Set atop a crisp, buttery cracker crust, it offers a luxurious texture that is both creamy and satisfying. The addition of fresh chives, lemon juice, and garlic powder brightens the flavor profile, cutting through the richness for a well-balanced bite. Perfect for holiday gatherings, brunches, or as an elegant starter for dinner parties, this dish serves as a versatile centerpiece. It combines classic cheesecake techniques with savory ingredients to create a unique culinary experience.

Ingredients

1 cup Buttery crackers; crushed
3 tablespoon Margarine; melted
2 package Cream cheese (8 oz. each)

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
In a small bowl, combine crushed cracker crumbs and melted margarine until evenly moistened.
3
Press the cracker mixture firmly into the bottom of a 9-inch springform pan.
4
Bake the crust in the preheated oven for 10 minutes, then remove and allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
5
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
6
Add eggs and 1/4 cup of sour cream to the cream cheese; beat until well blended and smooth.
7
Stir in the drained and flaked salmon, 1 tablespoon of chopped chives, lemon juice, garlic powder, and pepper. Mix until just combined.
8
Pour the salmon mixture over the cooled crust in the springform pan.
9
Bake at 325 degrees F (165 degrees C) for 45 minutes, or until the center is almost set.
10
Loosen the rim of the pan from the cake with a knife, but leave the rim in place while cooling.
11
Allow the cheesecake to cool completely before removing the rim.
12
Spread the remaining sour cream over the top of the cheesecake.
13
Sprinkle with the remaining 1 tablespoon of chives.
14
Slice and serve with crackers or French bread.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 490.0kcal

% Daily Value *
Total Fat 34.2g53%
Saturated Fat 13.8g69%
Cholesterol 37.0mg13%
Sodium 740.1mg31%
Total Carbohydrate 36.8g13%
Dietary Fiber 1.4g6%
Sugars 2.8g
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the cream cheese is softened to room temperature before mixing to achieve a smooth, lump-free batter.

Use high-quality smoked salmon for the best flavor. Drain the salmon thoroughly to prevent excess moisture in the filling.

This dish can be served chilled or at room temperature. Cover and refrigerate any leftovers for up to 3 days.

For a richer crust, you can substitute half of the margarine with melted butter.

Keywords: salmon cheesecake, smoked salmon, cream cheese, savory tart, appetizer, brunch, cracker crust, chives, lemon juice, garlic powder, springform pan, baked appetizer, party food, seafood recipe, rich and creamy, easy appetizer

Read it online: https://www.chefs-mate.com/recipe/salmon-cheesecake/