Smoked Salmon Cheesecake

Add a bold splash of color to this savory cheesecake with red caviar, chopped red bell pepper or chopped seeded tomatoes. This fabulous appetizer can be made up to 48 hours ahead of time.

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  • prep time 30 min
  • total time 4 hr 20 min
  • ingredients 12
  • servings 36
 

Ingredients

Buttery Cracker Crust

1
cup crushed buttery crackers (about 24 crackers)
3
tablespoons butter or margarine, melted

Cheesecake

2
packages (8 oz each) cream cheese, softened
1/4
cup whipping (heavy) cream
2
large eggs
1/4
teaspoon salt
1 1/2
cups shredded Gouda cheese (6 ounces)
4
medium green onions, sliced (1/4 cup)
1
package (4.5 oz) smoked salmon, flaked
2
medium green onions, sliced (2 tablespoons), if desired
2
tablespoons red caviar, if desired
Pumpernickel crackers, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. In small bowl, stir crust ingredients until well mixed. Press evenly in bottom of 9-inch springform pan. Bake about 8 minutes or until golden brown.
  • 2 Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and salt; beat until smooth. Stir in Gouda cheese, green onions and salmon until well mixed. Spoon evenly over crust in pan.
  • 3 Bake 45 to 50 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
  • 4 Remove side of pan. Place cheesecake on serving platter. Top with 2 tablespoons green onions and the caviar. Cut into wedges. Serve with crackers.
  • 1 Heat oven to 375°F. In small bowl, stir crust ingredients until well mixed. Press evenly in bottom of 9-inch springform pan. Bake about 8 minutes or until golden brown.
  • 2 Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and salt; beat until smooth. Stir in Gouda cheese, green onions and salmon until well mixed. Spoon evenly over crust in pan.
  • 3 Bake 45 to 50 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
  • 4 Remove side of pan. Place cheesecake on serving platter. Top with 2 tablespoons green onions and the caviar. Cut into wedges. Serve with crackers.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
150mg
150%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
4%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.