Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Smoked Salmon Mini-Cheesecakes Recipe
    Lost? Site Map

    Smoked Salmon Mini-Cheesecakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    La Dilettante's Note:

    Creamy two-bite canapes in a flaky crust, perfect to make ahead in volume and freeze for large parties. I had tried several savory appetizer cheesecakes, to be made in a large spring-form pan and served as spreads on crackers, but found the leftovers messy to deal with the day after parties. As with the large ones, don't over-bake---you want that little creaminess in the center. I use a muffin tin that makes 24 at a time. This recipe makes three batches---total of 72 individual appetizers (6 dozen).. .

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 72

    Yield:

    6 dozen

    Units: US | Metric

    Garnish

    Directions:

    1. 1
      Combine filling ingredients well in a mixer on medium speed. Roll out each pie-crust as thin as possible. With a 2 1/2" round biscuit or cookie cutter, cut circles of dough and press into sprayed muffin tin, making sure that dough comes up to the edge.
    2. 2
      Spoon salmon mixture into each crust, to the level of edge. Bake at 300 until puffed and just beginning to crack, but not browned. Cool, remove carefully from tin with knife. Repeat process until dough and filling is used up.
    3. 3
      When cooled, these can be frozen on a cookie sheet, then put in a freezer bag. When ready to serve, thaw and reheat in warm oven.
    4. 4
      Garnish with a few capers or a thins slice of baby English cucumber (pressed lightly into center at right angle) atop each.

    Browse Our Top North American Recipes

    Ratings & Reviews:

    • on September 12, 2009

      55

      You can't go wrong with wild-caught smoked salmon, and these creamy creations are addictive! I had a smallish brunch gathering, but I made the whole recipe to freeze the extras for another time. I love that everyting is easy about this! Ingredients are easy to come by, process is simple, and by using a frozen pie crust the hardest part is done. Well done, Dilettante! I'll be makng this again and again. Made for PAC Fall 09

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Smoked Salmon Mini-Cheesecakes

    Serving Size: 1 (35 g)

    Servings Per Recipe: 72

    Amount Per Serving
    % Daily Value
    Calories 84.1
     
    Calories from Fat 58
    70%
    Total Fat 6.5 g
    10%
    Saturated Fat 3.1 g
    15%
    Cholesterol 26.8 mg
    8%
    Sodium 245.1 mg
    10%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.4 g
    1%
    Protein 2.9 g
    5%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites