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Savory Smoked Salmon Cheesecake

This delicious appetizer is wonderful served with crackers, bread or cucumbers for an elegant, make-ahead dish
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetizer
Servings: 8 servings
Author: Tricia

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
  • 1/4 cup Gruyere cheese, finely grated, divided
  • 1/2 teaspoon minced fresh dill, plus more for garnish
  • 1/4 cup minced white onion
  • 1 green onion, sliced thin
  • 8 ounces cream cheese, room temperature
  • 1 large egg
  • 1 tablespoon sour cream
  • 1/8 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 degrees.
  • 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.

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