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Savory Smoked Salmon Cheesecake

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This delicious appetizer is wonderful served with crackers, bread or cucumbers for an elegant, make-ahead dish

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Savory Smoked Salmon Cheesecake with Horseradish-Lime Cream

Smoked Salmon Cheesecake appetizer

Savory cheesecakes are a wonderful thing so if you haven’t tried one, maybe this can be the first.  Cream cheese and quality wild-caught smoked salmon combine for a fantastic appetizer that is easy to make and sure to impress.  Are you entertaining for New Year’s Eve?  Whether you’ve invited a crowd or just a few favorite family members, your guests will love this make-ahead rich and tasty Savory Smoked Salmon Cheesecake with Horseradish-Lime Cream.

 

Savory Smoked Salmon Cheesecake with Horseradish-Lime Cream

This recipe makes two small cheesecakes using 4-inch mini-springform pans.

Triple the recipe and add 20 minutes to the baking time and you can have an 8″ or 9″ regular size savory cheesecake enough to serve a crowd.

 

Savory Smoked Salmon Cheesecake with Horseradish-Lime Cream

We loved it served on crackers, bread or sliced cucumber.  Honestly I could just eat it with a fork and be a happy girl.

 

Savory Smoked Salmon Cheesecake with Horseradish-Lime Cream

Be sure to garnish with fresh dill if you can, it compliments the salmon especially well.

 

Savory Smoked Salmon Cheesecake with Horseradish-Lime Cream

A simple crust is made from crushed whole wheat crackers combined with a little grated Gruyere cheese and butter.  Easy peasy!

 

Savory Smoked Salmon Cheesecake with Horseradish-Lime Cream

 

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Savory Smoked Salmon Cheesecake

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 8 servings
Course: Appetizer
Author: Tricia
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5 from 1 vote
This delicious appetizer is wonderful served with crackers, bread or cucumbers for an elegant, make-ahead dish

Ingredients

For the cheesecake:

  • 2 teaspoons unsalted butter plus extra for buttering pans
  • 2 tablespoons crushed whole wheat crackers (3 or 4 crackers depending on thickness)
  • ¼ cup Gruyere cheese finely grated, divided
  • ½ teaspoon minced fresh dill plus more for garnish
  • ¼ cup onion minced
  • 1 green onion sliced thin
  • 8 ounces cream cheese room temperature
  • 1 large egg
  • 1 tablespoon sour cream
  • ⅛ teaspoon salt
  • 4 ounces wild caught smoked salmon divided (reserve several thin strips for topping)

For the horseradish-lime cream:

  • 3 tablespoons sour cream
  • 2 teaspoons horseradish
  • Juice and zest of 1 lime
  • dash of salt

Instructions

  • Preheat oven to 325°F.
  • Lightly butter two mini-springform pans (4-inch diameter). Wrap the bottom and sides of each pan tightly in several layers of aluminum foil and set aside.
  • Combine the crushed crackers, 1 tablespoon of the Gruyere cheese and dill. Stir to combine then divide between the two prepared pans. Turn the pan to coat the sides and bottom evenly. Chill while preparing the filling.
  • In a small saucepan (with a tight lid) melt the 2 teaspoons butter on low heat. Add the minced white onion and cover with the lid. Cook, stirring occasionally for about 10 minutes. Set aside to cool.
  • Coarsely chop the smoked salmon and cut several thin strips for topping if desired. Set aside.
  • In a food processor pulse the cream cheese until smooth. Add the egg, remaining 3 tablespoons Gruyere, salt and sour cream. Process until smooth. Remove the mixture to a small mixing bowl. Gently stir in the cooked onion, sliced green onion and chopped salmon.
  • Divide the cream cheese mixture between the two prepared pans. Smooth the top and garnish with the thin strips of salmon if using.
  • Set the mini-springform pans in a larger roasting pan or casserole dish. Fill the pan with enough water to come halfway up the sides of the springform pans. Bake for 1 hour or until the center is set.
  • Turn off the oven and cool with the door ajar for 1 hour. Remove the springform pans to a rack to cool completely. Remove the foil and sides of the pans. Store in an airtight container until ready to serve. Bring to room temperature before serving. Garnish with fresh dill if desired.
  • To make the Horseradish-Lime Cream combine the sour cream, horseradish, salt, lime zest and lime juice. Blend well.

Recipe Notes

  • Serve with Horseradish Lime Cream, cucumbers, sliced hearty bread or crackers.
  • Made be made 1 day ahead.
  • Inspired from a recipe in the 1995 Colorado Collage Cookbook
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 180kcal | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 307mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 0.4mg

Christmas arrived like a freight train and just like that, it’s over.  We had a blast with our grandson Isaac as he was really into it this year and helped open all my presents.  Each time he unwrapped a gift he would exclaim “it’s a box!”  We are truly blessed to have our children close by and be able to enjoy the holidays together.  I’m also pretty excited the holiday baking is over.  I’m ready for salads and soup and maybe some more smoked salmon.  I just love this stuff!  Do you have big plans for New Year’s Eve?  We don’t usually go out but we are this year.  Should be fun!  Hope you’ve recovered from the holiday frenzy and that you enjoy the last week of 2015!  Thanks so much for stopping by!

Tricia

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38 Comments

  1. Lisa O

    This sounds amazing! Can this be made just in one larger springform pan? And if so, how long should it be baked for? I would love to make this a part of our Christmas dinner!

    Reply

    • Tricia Buice

      Hi Lisa! I have not tried baking this in one larger pan but believe it should work out fine. You’ll need to double the recipe as the filling would be too thin for the larger pan. I would start with the same temperature and baking time. Remove once the cheesecake is set and slightly jiggly. Good luck and enjoy!

      Reply

      • Janet

        Tricia,
        In the body of your post you say “for a 8” or 9” size cake to triple the recipe and add 20 minutes to the baking time”. Which instructions are correct?

        Reply

        • Tricia Buice

          Hi Janet. Both are correct depending on how thick you want the cheesecake. When doubling the recipe start with the same baking time. If making triple the amount, add 20 minutes and go from there. Enjoy and thanks for the great question!

          Reply

  2. cheri

    Hi Tricia, I could get in trouble with this one, beautiful presentation. Our granddaughter is 2 now and she meticuliously opened everyone of her presents, what fun we had.

    Reply

  5. Susan

    There’s something about smoked fish that means holidays and New Years to me, Tricia. I think it’s because my family always had smoked fish of some sort or herring during the holidays. I’d love to celebrate the coming of the new year with this lovely appetizer!

    Reply

  6. Melanie @ Melanie Cooks

    I never heard of a savory cheesecake, but this looks amazing! What a creative idea! I love the smoked salmon and cream cheese spreads – it’s a great combo! I can just imagine spreading it on those crackers and eating it all up 🙂

    Reply

  10. Becky Green

    Smoked Salmon is one fish that I like, Tricia. I think this looks WONDERFUL!! YUUUUMMMY!!!!!!!!!!! 😉 AND SO PRETTY!!!! It DOES sound like you had a WONDERFUL CHRISTMAS with your family!!! Kids just add SO MUCH FUN to Christmas!!! HOPE you stay safe & have a SUPER NEW YEAR!!!! We’ll be here watching to see what recipes you come up with for us!!! 😉 HAPPY NEW YEAR!!!

    Reply

  11. Monica

    I have some smoked salmon in the fridge I’m planning to use for New Year’s breakfast! What a great recipe this is and a wonderful idea. Your platter just looks so welcoming. : ) Hope you had a wonderful Christmas…it was so nice here at our end, and we’re enjoying the rest of our break.

    Reply

    • Tricia Buice

      We miss smoked salmon and seem to go months and months before picking up a package for a nice splurge. Honestly I can eat it plain on a cracker and be happy. Have a very happy New Year!

      Reply

  13. Jennifer @ Seasons and Suppers

    I don’t think I’ve ever had a savory cheesecake, but I’m totally game to make this one my first! Love smoked salmon and the lime horseradish cream sounds so perfect with it! Sounds like you had a wonderful Christmas with your family! Same here 🙂

    Reply

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