Savoury Smoked Salmon Cheesecake

    Savoury Smoked Salmon Cheesecake


    22 people made this

    About this recipe: This dish is jam-packed full of flavour. It's rich, creamy and absolutely delicious. Smoked salmon is baked with eggs, cream cheese, Parmesan cheese, Gruyere cheese and cream.

    Serves: 12 

    • 2 tablespoons grated Parmesan cheese
    • 2 tablespoons fine dry breadcrumbs
    • 50g butter
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 800g cream cheese, softened
    • 4 eggs
    • 75ml double cream
    • 225g smoked salmon, chopped
    • 50g Gruyere cheese, grated
    • 3 tablespoons grated Parmesan cheese
    • salt and pepper to taste

    Prep:30min  ›  Cook:2hr40min  ›  Ready in:3hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. Lightly butter an 20cm round springform tin. Mix 2 tablespoons Parmesan cheese with the breadcrumbs. Sprinkle this mixture into the pan; turn and tap pan to coat inside of tin. Wrap a large piece of foil underneath and up the sides of the pan. Be careful not to tear any holes in the foil.
    3. In a medium frying pan, melt butter over medium heat. Add onions and green peppers and saute until tender, about 5 minutes. Remove from heat and let cool slightly.
    4. In a large bowl, beat together cream cheese, eggs and cream until well blended. Fold in onions, peppers, salmon, Gruyere cheese, 3 tablespoons Parmesan cheese, salt and pepper. Pour into prepared tin.
    5. Place the wrapped springform tin inside a large roasting tin. Place the tins in the oven and pour enough boiling water into the outside pan to come 5cm up the side of the springform tin.
    6. Bake until firm to the touch, about 1 hour and 40 minutes. Carefully remove both tins from the oven and turn off the heat. Lift springform tin out of the water and return it to the oven. Let stand in the cooling oven for 1 hour. Transfer to a wire rack and let cool completely.

    Cheesecake tips

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