Smoked Salmon Cheesecake

READY IN: 1hr 10mins
Recipe by bluemoon downunder

A rich savoury cheesecake baked in a springform pan, then refrigerated. Because it is served at room temperature, this is a great make-ahead appetiser, and an ideal dish for occasions when you're serving a large group of people. The preparation and cooking times do not include cooling and refrigeration times. I have adapted this recipe from one I found on a Canadian website.

Top Review by La Dilettante

Really tasty, and always a big success at cocktail parties. I like to dress it up with extra chopped red pepper, onion, Italian parsley, and fresh dill on top, and put a border of paper-thin English cucumbers around the edge. If the cucumbers don't want to adhere, "glue" them on with sour cream! The only change I made was doubling the amount of smoked salmon.

Ingredients Nutrition


  1. Sprinkle the cracker crumbs in the bottom of a lightly greased 9-inch springform pan and set aside.
  2. Beat the cream cheese with an electric mixer at medium speed until the mixture is fluffy.
  3. Add the eggs, one at a time, beating well after each egg is added.
  4. Add the remaining ingredients and mix until all the ingredients are well-combined.
  5. Pour the mixture into the prepared springform pan, and bake at 325ºF for 45 to 50 minutes.
  6. Remove the pan from the oven and cool it on a wire rack for 10 minutes.
  7. Gently run a knife around the edge of the pan and release the sides of the pan. Cool the pie completely, and refrigerate until you are ready to serve it.
  8. Serve at room temperature with crackers or crusty bread.

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