Smoked Salmon Cheesecake

READY IN: 1hr 45mins




  • Preheat the oven to 350 degrees F.
  • In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together.
  • Blend thoroughly and season the mixture with Essence.
  • Firmly press the mixture into the bottom of the pan.
  • In a saute pan, over medium heat, heat the olive oil.
  • When the olive is hot, add the onions and peppers.
  • Season the mixture with Essence.
  • saute the vegetables for 2 minutes.
  • Stir in the garlic and remove from the heat and cool completely.
  • Using a food processor, fitted with a metal blade, add the cream cheese.
  • Process the cheese until smooth.
  • With the machine running, add the eggs, one at a time.
  • Add the cream, salt and black pepper.
  • Process the mixture until incorporated.
  • Remove the mixture from the machine and turning into a mixing bowl.
  • Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture.
  • reseason the mixture if needed.
  • Pour the cheese mixture into the prepared pan.
  • Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center.
  • Remove the cheesecake from the oven and cool completely before slicing.
  • GARNISH: In a small mixing bowl, whisk the creme fraiche and lemon juice together.
  • Season the mixture with salt and pepper.
  • Fold in the chives.
  • To assemble, place a small pool of the sauce in the center of each plate.
  • Lay one piece of the cheesecake in the center of the sauce.
  • Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.