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Savory Smoked Salmon Cheesecake.
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5 from 1 vote

Savory Smoked Salmon Cheesecake

Savory Smoked Salmon Cheesecake, adpated from Bon Appetit.
Course: Appetizer
Cuisine: American
Author: Cynthia


  • 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.