Salmon Cheesecake? Really? Reactions of those who’ve never considered a savory cheesecake tend to vary until someone tries this creamy, smoky spread. You may have to get over the name, but you’ll never get over your first taste…I cannot tell you the number of times I’ve been asked for it.
Smoked Salmon Cheesecake – this is 1/2 recipe made in a baby cheesecake pan.
I’ve been making this so long it’s become a requested dish when I’m invited places. I’ve learned to judge the crowd; if it’s only for a few people as an appetizer, I divide it up into two “baby” cheesecakes and bring one along while I stash the other in my freezer. (Yeah, it freezes beautifully.) If it’s an out and out party, well then I bake as directed.
Easy, no fuss & make ahead, it’s perfect for holiday party. While not necessarily “cheap” to make, it doesn’t break the bank and feels luxurious, and is incredibly rich, so a little goes a long way. Grocery store smoked salmon is just fine here, and actually stands up better in the dish than the more expensive varieties. Another little secret? Other cheeses are good here, too; I’ve subbed in Mozzarella before. Smoked Gouda, though? It’s really the best!
While I generally serve this after it’s been chilled, and cut it into small wedges, along with a few crackers to spread it on, the slices are actually sturdy enough to pick up and eat – a bonus for any low carbers out there. A mistake in timing one evening led us to discover how good it is still slightly warm, too!
Smoked Salmon Cheesecake
- 1 cup of crushed Ritz crackers (24)
- 3 tablespoons butter, melted
- 16 ounces of cream cheese (2 packages)
- 1/4 cup of whipping cream
- 2 eggs
- 1/4 teaspoon salt
- 1 1/2 cups of shredded smoked gouda cheese, about 6 ounces
- 4 medium green onions, sliced, plus another one or two for garnish
- 4 1/2 ounces smoked salmon, flaked (I often use much less)
Heat oven to 375°F. Add crackers to a ziploc bag, close and crush (a rolling pin works well.) Melt butter, let cool slightly, add to the ziploc and massage to mix together. Pour into a 9″ pan and press evenly in the bottom only. Bake about 8 minutes or until golden brown.
Reduce oven temperature to 325°F. In large bowl, beat cream cheese until smooth. Add eggs, one at a time, beating after each addition until just mixed in. Add whipping cream and salt; beat until smooth. By hand, stir in Gouda cheese, green onions and salmon until well mixed. Add to the springform pan in dollops, then carefully smooth.
Bake 45 to 50 minutes or until center is just set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature for about an hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
Remove side of pan. Place cheesecake on serving platter. Sprinkle thinly sliced green onion around the edge of the cheesecake, if desired.
Cut into wedges. Serve with crackers.
If making “baby” cheesecakes, divide everything between two pans. Bake the crust for about 5 minutes, then bake the cheesecake for about 25 to 30 minutes.
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
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