Savory Smoked Salmon Cheesecake
Recipes Appetizers Holidays Seafood
Description
Well, this certainly is not a cheesecake that is served as a dessert, but is a creamy, spreadable hors d’oeuvres/appetizer. The pretzel Crisps like crackers make the perfect crust with poppy seeds, sesame seeds, onions and garlic. The cheesecake itself is
Ingredients
Crust:
¼ c. finely ground Pretzel Crisps, in the Everything flavor (Snack Factory brand in the cracker or chip aisle or store), or dried breadcrumbs
⅔ c. freshly grated Parmesan cheese
2 T. unsalted butter, melted
Cheesecake:
two 8 oz. packages cream cheese, at room temperature, cut into pieces
2 large eggs, at room temperature
2 T. chives, chopped
2 T. Italian parsley, chopped
1 t. lemon zest
¼ t. salt
freshly ground black pepper, to taste
½ c. sour cream
6 oz. smoked salmon, finely chopped
Decoration and Serving:
1 oz. smoked salmon in a large piece
long pieces of chives
1 English or hothouse cucumber, sliced into ¼-inch thick rounds
extra Pretzel Crisps or crackers
Directions
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Crust:
Preheat oven to 350 degrees. Coat a 6 x 3 inch springform pan with non-stick spray. Wrap the outside with aluminum foil to protect from the water bath.
In a small bowl, blend together the ground pretzels, Parmesan cheese and butter. Press the mixture into the bottom of the cake pan in an even layer; set aside.
Cheesecake:
Beat the cream cheese in a mixer using the flat paddle attachment, until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in chives, parsley, zest, salt and pepper. Stir in sour cream by hand; fold in the chopped salmon.
Pour batter into pan; smooth top with a small offset spatula. Place cake pan in a larger pan that has been filled with 1-inch hot water. Bake for about 30 - 40 minutes, until it is set around the edges, but still creamy in the middle with a slight wobble. Remove cake from water bath; cool completely on a rack; refrigerate at least overnight. (It may be prepared 2 days in advance.) Cover well with plastic wrap while storing in refrigerator.
Decoration and Serving:
Un-mold cheesecake; place on a display platter. To make a rose out of the salmon, take a strip of it and roll it in a simple spiral. Loosen some of the rings towards the outside of the spiral, to make a simplified rose. Place on top with some chives bundled together and tied in a loose knot. The cake may be refrigerated overnight at this point, if desired, or served immediately.
When ready to serve, offer with more pretzels/crackers and sliced cucumbers alongside.
Makes a 6 x 3 inch cake; 15 servings.