Savory Salmon Cheesecake

Savory Salmon Cheesecake requires about 1 hour and 40 minutes from start to finish. This recipe serves 10 and costs $1.24 per serving. This side dish has 357 calories, 9g of protein, and 31g of fat per serving. This recipe is liked by 17 foodies and cooks. Head to the store and pick up parmesan cheese, jarlsberg cheese, italian seasoned bread crumbs, and a few other things to make it today. It is a good option if you're following a pescatarian diet. It is brought to you by Copy Kat. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is rather bad. Try Savory Smoked Salmon ‘Cheesecake’, Savory Appetizer Cheesecake, and Savory Ham Cheesecake for similar recipes.

Servings: 10

Preparation duration: 25 minutes

Cooking duration: 75 minutes



1/2 cup melted butter

1/2 cup minced chives

2 packages (8 ounces each) cream cheese, softened

3 eggs, lightly beaten

2 tablespoons heavy cream

1 cup Italian seasoned bread crumbs

1/4 cup finely shredded Jarlsberg cheese

1 tablespoon olive oil

1/2 cup finely chopped onion

3 tablespoons Parmesan cheese

Dash hot pepper sauce

1/2 cup finely chopped sweet red pepper

1/2 teaspoon salt

1 package (3 ounces) smoked salmon or lox, chopped

1 teaspoon Worcestershire sauce


springform pan



Cooking instruction summary:

Before starting the cheesecake the heavy cream, cream cheese, and eggs reach room temperature before baking. Allowing these ingredients will help prevent the cheesecake from cracking. Grease the bottom and sides of a 9-inch springform pan with butter. In a small bowl combine the Italian seasoned bread crumbs and 3 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides.In a skillet, saute onion and red pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Jalsberg cheese.Bake at 325° for 35-40 minutes or until center is almost set. Turn off oven, crack the door of the oven open a couple of inches, and allow the cheesecake to cool to room temperature before placing in the refrigerator. It is best to let this cheesecake rest overnight before serving, but you can also prepare this a couple days in advance to be served later.So the quest for recipes using cream cheese continues, do you have any favorite recipes that you use cream cheese in?

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