Mock Salmon Cheesecake
Indulge in the savory elegance of this Mock Salmon Cheesecake, a show-stopping appetizer that's perfect for special occasions or gourmet gatherings. This unique recipe combines the creamy richness of cream cheese and sour cream with the smoky, briny depth of smoked salmon, while fresh dill and chives lend an herbaceous brightness. A buttery breadcrumb crust provides the perfect foundation, adding a satisfying crunch to each bite. Easy to prepare yet incredibly impressive, this baked cheesecake is finished with a gentle cooling process to ensure a silky, set texture. Serve it chilled or at room temperature for a luxurious, crowd-pleasing dish that pairs beautifully with crackers, crostini, or fresh vegetables. Perfect for seafood lovers, this recipe is sure to be a centerpiece worth savoring.
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Recipe Information
Ingredients
- 16 ounces Cream cheese
- 6 ounces Smoked salmon
- 1 cup Sour cream
- 3 large Eggs
- 2 tablespoons Dill (fresh, chopped)
- 2 tablespoons Chives (fresh, chopped)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 tablespoons All-purpose flour
- 1 cup Breadcrumbs (plain)
- 4 tablespoons Unsalted butter (melted)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set it aside.
In a mixing bowl, combine the breadcrumbs and melted butter until the mixture resembles wet sand. Press this into the bottom of the greased springform pan to form an even crust. Bake the crust for 10 minutes, then let it cool while preparing the filling.
In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
Add the sour cream, lemon juice, and flour to the cream cheese, mixing until well incorporated.
Add the eggs one at a time, beating well after each addition until the mixture is smooth.
Fold in the smoked salmon, dill, and chives. Season with salt and black pepper to taste. Mix gently to combine.
Pour the filling into the cooled crust, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is just set and jiggles slightly when shaken.
Turn off the oven and leave the cheesecake inside for an additional 10 minutes to gently finish cooking.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld and the texture to firm up.
When ready to serve, remove the cheesecake from the springform pan. Garnish with additional fresh dill or chives if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
3334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.0 g | 351% | |
| Saturated Fat | 158.5 g | 792% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 1294 mg | 431% | |
| Sodium | 4921 mg | 214% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 41.4 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 32.2 mcg | 161% | |
| Calcium | 958 mg | 74% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1311 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
