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

 

Ingredients:

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

Equipment:

springform pan

bowl

oven

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?

 

Step by step:


1. 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.

2. 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?


Nutrition Information:

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

California is the world's 5th largest supplier of food.

Food Joke

How can you tell the difference between a can of chicken soup and a can of tomato soup? Read the label.

Popular Recipes
Lemon Poppy Seed Loaf Cake

Amys Healthy Baking

Lentil, Feta, Grape and Walnut Salad

Cheap Recipe Blog

Peach-Mustard Pork Chops

Foodnetwork

Crockpot Salsa Chicken Tacos

Lovely Little Kitchen

Sausage and Peppers Stuffed Zucchini

Laurens Latest