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.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 4h20m
Yield 36
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- Remove side of pan. Place cheesecake on serving platter. Top with 2 tablespoons green onions and the caviar. Cut into wedges. Serve with crackers.
Nutrition Facts : Calories 90, Carbohydrate 2 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g
SMOKED SALMON CHEESECAKE
"We live on Kodiak Island off the coast of Alaska, and salmon is one of our favorite foods," writes Becky Applebee of Chiniak, Alaska. "This elegant dish was the star attraction at the open house we hosted at my husband's business."
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside., In a skillet, saute onion and green 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 Swiss cheese., Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., Remove foil and sides of pan. Serve with crackers.
Nutrition Facts : Calories 307 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
SMOKED SALMON CHEESECAKE (SAVORY)
Unique cheesecake, great for brunch or as an app. Made this for family member who would exist on cheesecake if her waistline would let her. It went over very well
Provided by Jessica Costello
Categories Cheese
Time 1h15m
Yield 1 cake
Number Of Ingredients 10
Steps:
- press crackers in bottom of springform pan.
- combine cheese, eggs, salt, garlic and salmon.
- fold in chives, scallions tomatoes.
- bake @ 350 for 60 min or untill set.
- garnish with additional chives.
Nutrition Facts : Calories 1527.2, Fat 134.8, SaturatedFat 79.1, Cholesterol 828.5, Sodium 4548.9, Carbohydrate 17.2, Fiber 1.5, Sugar 1.9, Protein 64.7
SMOKED SALMON CHEESECAKE
Make and share this Smoked Salmon Cheesecake recipe from Food.com.
Provided by katie in the UP
Categories Cheese
Time 1h45m
Yield 1 10inch cheesecake
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together.
- Blend thoroughly and season the mixture with Essence.
- Firmly press the mixture into the bottom of the pan.
- In a saute pan, over medium heat, heat the olive oil.
- When the olive is hot, add the onions and peppers.
- Season the mixture with Essence.
- saute the vegetables for 2 minutes.
- Stir in the garlic and remove from the heat and cool completely.
- Using a food processor, fitted with a metal blade, add the cream cheese.
- Process the cheese until smooth.
- With the machine running, add the eggs, one at a time.
- Add the cream, salt and black pepper.
- Process the mixture until incorporated.
- Remove the mixture from the machine and turning into a mixing bowl.
- Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture.
- reseason the mixture if needed.
- Pour the cheese mixture into the prepared pan.
- Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center.
- Remove the cheesecake from the oven and cool completely before slicing.
- GARNISH: In a small mixing bowl, whisk the creme fraiche and lemon juice together.
- Season the mixture with salt and pepper.
- Fold in the chives.
- To assemble, place a small pool of the sauce in the center of each plate.
- Lay one piece of the cheesecake in the center of the sauce.
- Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.
Nutrition Facts : Calories 8058.1, Fat 694, SaturatedFat 397.1, Cholesterol 4246.7, Sodium 18472, Carbohydrate 166.8, Fiber 12.4, Sugar 26.9, Protein 318.4
SMOKED SALMON CHEESECAKE
The filling of this savory cheesecake is laced with smoked salmon, green onion and fresh dill. Serve as an appetizer or first course.
Provided by My Food and Family
Categories Meal Recipes
Time 5h15m
Yield 40 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan.) Mix bread crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients. Pour over crust.
- Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature. Serve with your favorite crackers or sliced fresh vegetables.
Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 140 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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