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.
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 post contains affiliate links)
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?
Some of the items used in this post are available here at no additional cost to you.