Smoked salmon cheesecake
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 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.
10 salt crackers
6 tbsp melted butter
250 g cream cheese
250 g ricotta
2 tbsp cornstarch
250 g smoked salmon
2 tbsp chopped chives
2 tbsp salmon roe
Put the crackers in a plastic bag and crush them to crumbs.
Melt the butter in a saucepan and pour it over the cracker crumbs.
Line a springform pan with parchment paper and spread the cracker crumbs in an even layer over the bottom. Make sure to press the crumbs firmly.
Bake the crust at 180 C / 350 F for 5 minutes.
Soften the cream cheese and stir it with eggs and cornstarch.
Fold ricotta into the cream cheese mixture and stir until smooth.
Chop the chives and the smoked salmon and mix it thoroughly with the batter along with the salmon roe.
Pour the batter over the crust.
Bake the smoked salmon cheesecake for approximately 50 minutes at 180 C / 350 F.
Cover the cheesecake if it appears to brown too quickly
Leave the smoked salmon cheesecake to cool before serving.
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