Salmon Cheesecake
Indulge in the luxurious fusion of savory and creamy with this Smoked Salmon Cheesecake, a show-stopping appetizer that reimagines the classic dish. Featuring a buttery cracker crust that perfectly complements the rich, tangy filling, this recipe is elevated with finely chopped smoked salmon, fresh dill, and a hint of lemon zest for a burst of sophisticated flavor. Baked in a water bath to achieve an irresistibly smooth texture, this unique cheesecake is both decadent and refined—ideal for special occasions or an elevated dinner party starter. Serve it chilled or at room temperature, garnished with fresh dill or extra salmon slices for an elegant touch. Perfect for seafood lovers, this recipe combines gourmet presentation with approachable techniques that make it as delightful to prepare as it is to enjoy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups (crushed) Butter crackers (e.g., Ritz)
- 5 tablespoons (melted) Unsalted butter
- 16 ounces Cream cheese (softened)
- 0.5 cup Sour cream
- 2 tablespoons Heavy cream
- 3 large Eggs
- 6 ounces Smoked salmon (finely chopped)
- 3 stalks Scallions (finely sliced)
- 2 tablespoons Fresh dill (chopped)
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 325°F (163°C).
Prepare a 9-inch springform pan by wrapping the outside tightly with aluminum foil to prevent leaks. Lightly grease the inside of the pan.
In a mixing bowl, combine the crushed butter crackers and melted butter until the mixture resembles wet sand.
Press the cracker mixture evenly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese until smooth and creamy.
Add the sour cream and heavy cream to the cream cheese, and mix until fully incorporated.
Beat in the eggs one at a time, ensuring each egg is fully blended before adding the next.
Fold in the smoked salmon, scallions, dill, lemon zest, salt, and black pepper. Mix gently to combine without overmixing.
Pour the cream cheese mixture over the cooled crust, smoothing out the top with a spatula.
Place the springform pan in a larger baking dish. Add hot water to the baking dish until it reaches halfway up the sides of the springform pan to create a water bath. This will ensure even baking and prevent cracking.
Carefully transfer the baking dish to the preheated oven. Bake for 60-75 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door slightly, and allow the cheesecake to cool slowly in the oven for 1 hour.
Remove the cheesecake from the water bath and chill in the refrigerator for at least 4 hours or overnight before serving.
Garnish with additional dill or slices of smoked salmon if desired, and serve cold or at room temperature.
Nutrition Facts
Calories |
4652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.1 g | 464% | |
| Saturated Fat | 180.3 g | 902% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1342 mg | 447% | |
| Sodium | 6443 mg | 280% | |
| Total Carbohydrate | 260.9 g | 95% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 47.8 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 32.2 mcg | 161% | |
| Calcium | 755 mg | 58% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1390 mg | 30% | |
*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.
