Smoked Salmon Cheesecake
Elevate your appetizer game with this luxurious Smoked Salmon Cheesecake—a unique savory twist on a classic dessert. Featuring a buttery cracker crust, a velvety filling infused with cream cheese, sour cream, and grated Parmesan, and bursting with the flavors of smoked salmon, fresh dill, and chives, this dish is a showstopping centerpiece for any gathering. A touch of lemon zest brightens the flavors, while a creamy texture ensures every bite melts in your mouth. Baked to perfection and chilled for a smooth finish, this cheesecake is perfect for brunch, cocktail parties, or festive occasions. Garnish with fresh herbs or additional smoked salmon for a stunning presentation. Impress your guests with this crowd-pleasing, gourmet creation!
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Recipe Information
Ingredients
- 1.5 cups Crackers (e.g., buttery or multigrain)
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.5 cups Sour cream
- 0.25 cups Grated Parmesan cheese
- 3 large Eggs
- 2 tablespoons Dill, finely chopped
- 2 tablespoons Chives, finely chopped
- 8 ounces Smoked salmon, finely chopped
- 1 teaspoon Lemon zest
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a food processor, pulse the crackers until they form fine crumbs. Transfer to a bowl and mix with the melted butter until evenly combined.
Press the crumb mixture firmly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then remove from the oven and allow to cool.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sour cream and grated Parmesan cheese, mixing until well incorporated.
Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
Fold in the chopped dill, chives, smoked salmon, lemon zest, salt, and black pepper.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet. Bake in the preheated oven for 60–70 minutes, or until the center is set and only slightly jiggles when shaken.
Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside for 30 minutes. Then transfer it to a wire rack to cool completely.
Refrigerate the cheesecake for at least 4 hours or overnight to set fully.
Before serving, remove the springform pan ring and garnish with additional dill, chives, or smoked salmon slices, if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.6 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 136 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 199 mg | 4% | |
*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.
