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  • Smoked Salmon and Dill Cheesecake

    1 vote
    Smoked Salmon and Dill Cheesecake
    Prep: 30 min Cook: 50 min Servings: 1
    by Henry Moline
    12 recipes
    >
    To serve the smoked salmon cheesecake remove from springboard pan and garnish with smoked salmon curls, cucumber slices and dill sprigs. I used three different size springform pans to make a tower.

    Ingredients

    • 3 slices of fresh rye bread, crumbed.
    • 2 tbsp. butter, melted
    • 1½ lb. soft cheese with garlic and herbs
    • 3 large free range eggs
    • 2 egg yolks
    • 1 c. sour cream
    • 1 tbsp. fresh lemon juice
    • 1 lb. thinly sliced smoked salmon, cut crosswise into thin strips
    • 1 tbsp. finely chopped fresh dill
    • 1 tsp. finely grated lemon peel of an unwaxed lemon

    Directions

    1. Preheat oven to 350.
    2. In small bowl, combine breadcrumbs and butter; press into bottom of 9-inch springform pan with removable bottom. Bake 10-12 minutes or until lightly crisped and golden. Reduce oven temperature to 300.
    3. Beat the cheese until very smooth, add the eggs, egg yolks, sour cream and lemon juice; beat until creamy, and gently in salmon, dill and lemon peel. Pour the batter into prepared pan and bake 40-50 minutes or until cheese is set in the center.
    4. Cool and then chill overnight

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