Salmon Cheesecake
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
16-20
ingredients
- 1 cup grated parmigiano-reggiano cheese
- 1 cup fine dry breadcrumb
- 1⁄2 cup melted unsalted butter
- 1 medium red onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 1 medium yellow bell pepper, finely chopped
- 2 tablespoons minced garlic (or to taste)
- 2 lbs cream cheese, at room temperature
- 4 large eggs
- 3 dashes Worcestershire sauce
- Tabasco sauce, to taste (or favorite hot sauce)
- 2 teaspoons salt
- 1 teaspoon fresh black pepper
- 1 cup grated smoked gouda cheese (smoked a must- do not substitute)
- 1 1⁄2 cups salmon
- sour cream, for garnishing
directions
- Heat oven to 350°F.
- Spray 10" springform pan with non-stick spray.
- Cut strips of parchment or wax paper to line edges of pan (this will make removal of any cheesecake easier).
- Mix Parmesan and bread crumbs with just enough butter to hold together when squeezed in your hand (you shouldn't need the whole 1/2 cup).
- Press into the bottom of springform.
- Pulse onion and peppers in food processor till finely chopped.
- Spray frying pan with non-stick spray and sauté onion and peppers with garlic till tender, but not brown. Let cool.
- Pulse cream cheese in food processor till smooth. Add eggs one at a time (stopping occasionally to scrape down sides of bowl) and process till smooth.
- Add Worcestershire, Tabasco, and salt and pepper and process till throughly mixed.
- Add cooked pepper, onion, garlic mixture and pulse until incorporated.
- FOLD in cheese and salmon and pour over crust smoothing top with the back of a spoon.
- Bake for 35-45 minutes (times vary depending on oven).
- Allow cake to cool to room temp then refrigerate (best after a day or two in the frig). Top with sour cream and garnish with capers or chives if so desired.
- Serve by itself or with slices of bread and crackers for spreading.
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RECIPE SUBMITTED BY
Living in Oregon wine country working as a personal chef and caterer.