This smoked salmon savory cheesecake is a unique and delicious appetizer for any occasion, it’s guaranteed to be the talk of the party!
Heads up everybody, this smoked salmon savory cheesecake is a-mazing. I think it’s got everything you could ever want in an appetizer – great looks, personality, a wonderful smoky flavor, and you can spread it on a cracker! What’s more, it travels well, freezes well, and wows everybody who tastes it. Try it once and I bet it’ll become ‘the thing you bring’ to every party going forward (think Valentine’s Day, Easter, Mother’s Day, and allll the winter holidays.)
Go ahead, claim it as your own, no one needs to know you found it here, I won’t tell.
let’s dig in
This is perfect for any occasion, but since Valentine’s Day is just around the corner, that’s what I was thinking about. I made it in two small sized cheesecake pans. I figure you can eat the first one and freeze the second for a later rendezvous. The recipe is easy to put together, and the concept is fun. The name alone…. smoked salmon savory cheesecake…lets you know this is seriously sensuous stuff.
These mini cheesecake pans are a good size for a savory cheesecake to be served as an appetizer with crackers. Anything from 4″-4.5″ is perfect.
Smoked salmon savory cheesecake ingredients
The ingredients really speak for themselves…smoked salmon, smoked gouda cheese, shallots, cream cheese, lemon and dill are the main players. A couple of eggs bind it all together. It’s simple straightforward comfort food, packaged as a fancy appetizer…brilliant.
for the ‘cheesecake’
- Smoked salmon
- I’m using hot smoked salmon for this dish. You could, I suppose, use cold smoked salmon, but I haven’t personally tried that.
- cream cheese
- brick style will have the best consistency for savory cheesecake.
- smoked gouda cheese
- feel free to use regular gouda cheese. Gruyere would also be nice!
- fresh dill
for the crust:
- panko, or Japanese, breadcrumbs
- fresh dill
- smoked gouda cheese
for the topping:
- sour cream
- lemon juice
How to make a smoked salmon savory cheesecake
- Toss together the crumb crust and pat it into buttered cheesecake molds.
- Sauté the shallots and then pulse together the ‘cheesecake’ ingredients(except the salmon!) in a food processor.
- Add the salmon and pulse to combine but not completely puree the mixture.
- smoked fish has a firm texture, which is important, because you want the finished cheesecake to have obvious bits of that glorious pink salmon throughout. Just pulse it lightly for the right texture.
- Spread into prepared pans.
- Bake in a water bath in a low oven until no longer jiggly.
- The cheesecakes bake gently in a low oven, and a water bath helps everything cook evenly, just like you would do with a dessert cheesecake. I cooked them until there was no more jiggling and the center felt firm to the touch, about 50 minutes.
- Cool before removing from pans and topping with sour cream.
- I blend sour cream and lemon juice for the topping which gives it a nice zing. You can decorate the cake any way you like, but I think it lends itself to sprigs of dill and tiny blossoms from the yard.
How to serve your savory cheesecake
Cut the ‘cake’ into small wedges and spread on good crackers. It has a soft pate, or mousse-like consistency, and there are nice chunks of salmon and little bits of shallot and dill throughout. Be sure to serve little slices of lemon along with it so everybody can squeeze a bit of juice onto each bite. I’m getting hungry just thinking about it!
The smokey flavor of the salmon is enhanced by the smoked Gouda cheese, and the whole experience is lovely.
We love smoked fish recipes!
I buy smoked fish often, and we use it not only for quick appetizers, but easy dinners, too (my Smoked Salmon Mac and Cheese is to die for!)
- Easy Smoked Whitefish Dip
- Smoked Salmon Chowder
- Smoked Salmon Platter
- Smoked Trout Dip
- Smoked Salmon Salad
- 7 Layer Smoked Salmon Dip Recipe
- Lox Cream Cheese Schmear Recipe
- Smoked Salmon Mac and Cheese
Absolutely change out the salmon for another smoked fish like trout or whitefish.
Switch out the Gouda for Jarlsberg, Swiss, or really anything you like. Make it your own, after all, you’re going to be famous for it 🙂
If you like you can make one standard sized savory cheesecake, just watch the baking time, it will be longer.
“Made this for our wine/cheese party last eve, and the night before! RAVE reviews- and requests to share!” ~Savvy
Smoked Salmon Savory Cheesecake
- 2 4.5" cheesecake pans
- 1/4 cup panko, or Japanese, breadcrumbs (or regular breadcrumbs)
- 1 tsp finely minced fresh dill
- 1 Tbsp finely grated smoked gouda cheese
- butter for greasing the pans
sour cream topping
- 1 cup sour cream
- juice of 1 lemon
- Preheat the oven to 325F
- Butter 2 small cheesecake pans (mine are 4.5 inches in diameter) and wrap the bottoms and sides with foil to prevent leakage in the water bath.
- Mix the bread crumbs with the tablespoon of cheese and dill, use your fingers to lightly toss them to combine. Coat the bottom and sides of each pan with the mixture. Sprinkle any remaining crumbs along the bottom of each pan.
- Meanwhile melt the butter in a skillet and saute the shallots for about 5 minutes until they are translucent. Set aside to cool.
- Put the cream cheese in the bowl of a food processor and run the machine briefly to soften it. Blend in the eggs and process until well combined.
- Add the cooled shallots, smoked gouda, dill, salt, and lemon juice to the bowl and pulse several times to combine.
- Add the smoked salmon to the bowl, breaking it up into large chunks as you add it. Pulse the machine a few more times, just until everything is well combined but not pureed. You want a little bit of texture in the mixture.
- Divide the mixture evenly between the two pans, smoothing over the top with a flat knife.
- Set the pans in a baking dish. Pour an inch or two of hot water into the baking dish to form a water bath.
- Bake the cheesecakes for about 50 minutes, or until they are no longer jiggly in the center and the tops feel firm.
- Let the cheesecakes cool before removing them from the pans and ‘frosting.
- Make the sour cream topping by whisking together the sour cream and lemon juice. Spread over the top of the cooled cheesecakes.
- Decorate the cakes with some sprigs of fresh dill and tiny blossoms. Serve with crackers and lemon wedges.
- In the springform pan: You can freeze the cheesecake directly in the springform pan if it is freezer-safe.Remove the base of the pan before wrapping.
- On a cardboard round: Transfer the cheesecake to a freezer-safe cardboard round for better stacking and space optimization.
- Cool completely: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight until it sets firmly. Freezing a warm cheesecake can affect its texture and flavor.
- Wrap tightly: Double wrap the cheesecake in plastic wrap. Press the plastic wrap directly onto the surface of the cake to avoid air pockets.
- Add an extra layer: Wrap the entire cheesecake (with the springform pan, if used) in aluminum foil for extra protection from freezer burn.