Smoked salmon cheesecake
Smoked salmon cheesecake means dinner with lots of friends and family around to enjoy the delicious taste and tempting colours.
Smoked salmon cheesecake
Smoked salmon cheesecake sounds like a Scandinavian-American invention, but it has reached the popular Italian noontime cooking show called Prova del Cuoco, where it is prepared with a mixture of mascarpone and robiola. I use a mixture of ricotta and cream cheese instead and the result is both pretty and delicious and very easy to make in advance, when you are entertaining.
Ingredients
10 salt crackers
6 tbsp melted butter
250 g cream cheese
250 g ricotta
2 egg
2 tbsp cornstarch
250 g smoked salmon
2 tbsp chopped chives
2 tbsp salmon roe
Delicious, thank you :)
My pleausure.
Hi Mette!
Oh my gosh this sounds absolutely DELICIOUS, Mette!!! I just now printed it out and plan on making it over my weekend! I wanted to stop by and say hi and I hope this finds you well :) I dropped you a line a while back. Take care and Happy October to you and your family! :)
Hi Mike
It’s so great to hear from you again. I’m sorry I don’t always get through all my mails – the in-tray is worse than my garden – but I always enjoy hearing from you, and I hope you and your dear ones are doing fine. Best wishes Mette
Hi mette, just stumbled upon this recipe when I was googling for some Christmas ideas and I think this is absolute good thing to serve! May I know how would you serve this? As an entree or dessert? Thanks n regards Rachel
Hi Rachel, I would definitely serve it as an entree. It’s smoky, savoury … and very, very nice:)
How many does this recipe serve
All the recipes serve 4:)
What size pan please?
I use a pan of 22 cm (8,7 inches), but a few centimeters more or less won’t make any difference.
Hi, you say it can be prepared in advance, do the crackers stay crisp or get soggy? I would like to do individual ones for a wedding, any comments? Cooktime, pans? Thank you in advance.
I haven’t tried to prepare the smoked salmon cheesecake in advance, so I’d recommend some practice before you make it for a wedding. I presume it would react like any other cheesecakes, ie. it will keep 2-3 days in the refrigerator, but it can also be frozen for up to 2 months and defrosted in the refrigerator. I use four small pastry rings (6 inches) for this batch, and cut the cheesecakes in halves, when they are served as starters. Once prepared the crackers tend to become rather soft, but they are not unpleasantly soggy.
Hi again, I am collecting the ingredients for a practice try. I am wondering about the roe, this is an expensive product, does it make a big difference? Could I omit it or change it for something else? I understand that lumpfish caviar will ‘bleed’ colour. So not a good substitute.
You can leave it out or use red lumpfish caviar, which does not bleed. Let me know how it goes:)
Can one substitute Ritz crackers in the crust?
Sure. I don’t see why not :)
Hi, just came across this luscious appetizer; I would really like to try the Italian way with mascarpone & Robiola cheese. Guessing that 250 g. of mascarpone & Robiola in lieu of cream cheese & ricotta?
You could try it, and I’m sure it tastes great, though it will increase the already high fat content. I mixed in ricotta to get a somewhat lighter version than pure cream cheese ;)