Smoked Salmon Cheescake

This savory smoked salmon cheesecake is a rich and comforting dish that bridges the gap between a brunch quiche and a hearty main course. The base features a buttery breadcrumb crust that provides a delightful crunch, contrasting with the incredibly smooth and creamy ricotta cheese filling. Flaked smoked salmon infuses every bite with a deep, smoky flavor, while shredded Swiss cheese adds a nutty, melty depth. Seasoned lightly with dill weed and white pepper, this dish is elegant yet simple to prepare. It is perfect for weekend brunches, holiday gatherings, or a sophisticated dinner party. Serve it warm or chilled for a versatile meal that satisfies both fish lovers and cheese enthusiasts alike.

Cooking Method: Baking, Smoking

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 16

Calories: 1168.2

Description

This savory smoked salmon cheesecake is a rich and comforting dish that bridges the gap between a brunch quiche and a hearty main course. The base features a buttery breadcrumb crust that provides a delightful crunch, contrasting with the incredibly smooth and creamy ricotta cheese filling. Flaked smoked salmon infuses every bite with a deep, smoky flavor, while shredded Swiss cheese adds a nutty, melty depth. Seasoned lightly with dill weed and white pepper, this dish is elegant yet simple to prepare. It is perfect for weekend brunches, holiday gatherings, or a sophisticated dinner party. Serve it warm or chilled for a versatile meal that satisfies both fish lovers and cheese enthusiasts alike.

Ingredients

2 cup Soft bread crumbs
2 tablespoon Margarine or butter, melted
3 Eggs
1 Oz. carton ricotta cheese
6 ounce Swiss cheese shredded
1.5 cup Evaporated skim milk
4 oz Smoked salmon, finely flaked (skin and bones removed)
1 ts Dried dillweed
1/8 ts Salt
pinch White pepper
1 cup Sour cream (for serving)
1 Fresh dill sprigs (for garnish)

Directions

1
Preheat oven to 350&# 194;Â°F (175ÃÂ°C).
2
In a small mixing bowl, combine bread crumbs and melted margarine or butter.
3
Press the crumb mixture firmly onto the bottom of a 9-inch quiche dish to form a crust. Set aside.
4
In a large mixing bowl, use a fork to beat the eggs slightly.
5
Stir in the ricotta cheese and shredded Swiss cheese until well combined.
6
Stir in the evaporated skim milk, flaked smoked salmon, dill weed, salt, and white pepper.
7
Pour the filling mixture evenly into the prepared quiche dish.
8
Bake in the preheated oven for 35 to 40 minutes, or until the center is nearly set when shaken.
9
Remove from oven and allow to cool slightly in the pan on a wire rack.
10
Cut into wedges and serve warm.
11
Top each serving with a dollop of sour cream and a sprig of fresh dill if desired.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1168.2kcal

% Daily Value *
Total Fat 63.4g98%
Saturated Fat 34.3g172%
Cholesterol 283.1mg95%
Sodium 973.0mg41%
Total Carbohydrate 94.6g32%
Dietary Fiber 8.4g34%
Sugars 3.4g
Protein 60.8g122%

* 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

Make Ahead: If preparing in advance, cover the unbaked quiche and chill in the refrigerator for up to 6 hours before baking. Add an extra 5-10 minutes to the baking time if baking from cold.

Reheating: To reheat a slice of chilled cheesecake, place it on a microwave-safe plate. Cover loosely with microwave-safe plastic wrap and microwave on 50% power for about 40 seconds, or until warmed through.

Ingredient Tip: Ensure the smoked salmon is finely flaked and free of skin and bones for the best texture in the filling.

Keywords: smoked salmon, ricotta, swiss cheese, dill, quiche, brunch, egg bake, herb, breadcrumb crust, dairy, comfort food, seafood, baked, creamy, smoky, party food, lunch, dinner, make ahead, oven

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

Chefs Mate

Smoked Salmon Cheescake

Nutrition Facts