This post may contain affiliate links. Please read my disclosure policy.
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.
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.
We loved it served on crackers, bread or sliced cucumber. Honestly I could just eat it with a fork and be a happy girl.
Be sure to garnish with fresh dill if you can, it compliments the salmon especially well.
A simple crust is made from crushed whole wheat crackers combined with a little grated Gruyere cheese and butter. Easy peasy!
Don’t forget your PIN!
Savory Smoked Salmon Cheesecake
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
- 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.
- 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
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!