Savory smoked salmon cheesecake is an excellent addition to any cocktail party or holiday dinner. This savory cheesecake is flavored with smoked salmon, Gruyere cheese, and dill.
Smoked Salmon Cheesecake.
Last year the holidays came and went so quickly, I never got around to posting a couple of things that have been cocktail party staples for just about 30 years.
This savory cheesecake can be used as part of a cocktail party buffet table, or cut into thin wedges and served as an appetizer for an elegant dinner party. I usually make one around the holidays and then cut it into 4 wedges. I can serve one or two wedges at holiday parties, or bring one to a friend’s party. It freezes nicely, if wrapped well. Thaw in refrigerator before bringing to room temperature.
This recipe for Savory Smoked Salmon Cheesecake, is one that I adapted from a 1983 edition of Bon Appetit.
- 1 1/2 Tablespoons unsalted butter for pan
- 1/2 cup lightly toasted bread crumbs I made mine with gluten free bread, but you can certainly use regular bread crumbs
- 1/4 cup finely grated gruyere cheese If you can't find gruyere you can substitute Swiss
- 1 teaspoon minced dill
- 3 Tablespoon butter
- 1 large shallot minced
- 1 3/4 pounds cream cheese
- 4 eggs
- 1/2 cup grated gruyere cheese or Swiss
- 1 teaspoon minced dill
- 1/3 cup half and half
- 1/2 teaspoon kosher salt
- 1/2 pound smoked salmon (I buy the bits and ends which are a little cheaper)
-
Preheat oven to 325 degrees F. Butter 9" springform pan.
-
Mix bread crumbs, 1/4 cup gruyere and 1 teaspoon minced dill and sprinkle into buttered springform pan to coat sides and bottom. Refrigerate.
-
Melt butter in skillet over low heat. Add shallots, and cover and cook until translucent (about 10 minutes), stirring occasionally.
-
Mix cream cheese in food processor until smooth, add eggs, cheese, 1/2 & 1/2, dill and salt. Pulse until mixed. Add salmon and shallots and pulse again. Filling should retain some texture.
-
Pour into prepared pan. Set pan in roasting pan. Add enough hot water to roasting pan to come half way up sides of springform pan. Bake 1 hour and 20 minutes at 325 degrees F. Turn off oven and cool cheesecake in oven with the door ajar for another hour. Transfer to rack and cool to room temperature. Refrigerate for up to two days. Can be cut into smaller portions and frozen for up to a month. Bring to room temperature before serving.
Looking for more savory appetizers?
Bacon wrapped scallops
Easy 2 Ingredient Mushroom Spread
Smoked trout mousse
Toby @ Plate Fodder says
I love (that just doesn’t say enough) ADORE smoked salmon, and a smoked salmon spread is a common occurrence around here. That cheesecake way of presenting it is definitely something I can (and will) get on top of. Thanks for the inspiring nudge!
Cynthia says
You will love it Toby! Plan on serving it for a big group, since it’s rich, it goes a long way.
Trish says
This patė was their of the most amazing things I’ve ever tasted. A photograph can’t do it justice. Thank you!
Trish says
*one of the most. Not “their of the most”
Cynthia says
Glad you liked it! Now you know how easy it is to make too!
Heather at Basilmomma says
How original! I love this take on a savory cheesecake 🙂
Cynthia says
Thank you Heather!
Joanna says
Could I also use chicken gizzards with the livers? I have bags and bags of all the chicken parts from my roasters.
Cynthia says
You know Joanna, I would probably just stick with the chicken livers…they’re pretty inexpensive and you want a clean flavor.
Judy at My Well Seasoned Life says
This was so very good. Will be making this and spreading the goodness.
Cynthia says
Thank you Judy! I love your new blog/website!
Taylor@Food Faith Fitness says
Perfect for NYE!!!
Gina @ Running to the Kitchen says
This is SO 1983 and I absolutely LOVE it! The idea of a savory cheesecake is just genius, awesome recipe 🙂
Karen @ The Food Charlatan says
This is such a great idea! I love the looks of this savory cheesecake. I’ve never made one before. I’ll start here!