Savory Smoked Salmon Cheesecake
Makes: Makes a 6-inch by 3-inch cake; serves 15
  • ¼ cup finely ground Pretzel Crisps, in Everything flavor, or dried breadcrumbs
  • ⅔ cup grated parmesan cheese
  • 2 tablespoons unsalted butter, melted
  • 2, 8-ounce packages (1 pound) cream cheese, at room temperature, , cut into pieces
  • 2 large eggs, at room temperature
  • 2 tablespoons chives, chopped
  • 2 tablespoons Italian parsley, chopped
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt
  • Ground black pepper to taste
  • ½ cup sour cream
  • 6 ounces smoked salmon, chopped fine
Decoration and Serving:
  • 1 ounce smoked salmon in a large piece
  • Long pieces of chives
  • 1 English or hothouse cucumber, sliced into ¼-inch thick rounds
  • Extra Pretzel Crisps or crackers
  1. For the Crust: Preheat oven to 350°F. Coat a 6-inch by 3-inch springform pan with nonstick spray. Wrap the outside with aluminum foil to protect from the water bath.
  2. Blend together the ground pretzels, parmesan and butter in a small bowl. Press the mixture into the bottom of your cake pan making an even layer. Set aside.
  3. For the Cheesecake: Beat the cream cheese in your mixer using the flat paddle attachment until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the chives, parsley, zest, salt and pepper. Stir in sour cream by hand then fold in the chopped salmon.
  4. Pour batter into pan and smooth top with small offset spatula. Place cake pan in a larger pan filled with 1-inch hot water. Bake for approximately 30 to 40 minutes. It should be set around the edges, but still creamy in the middle with a slight wobble. Remove cake from water bath and cool completely on a rack, then refrigerate at least overnight. May be prepared 2 days ahead. Keep well covered with plastic wrap while storing in refrigerator.
  5. For Decoration and Serving: Unmold cheesecake and place on display platter. To make a rose out of the salmon, simply take a strip of it and roll it in a simple spiral. Loosen some of the rings towards the outside of the spiral, and voila, a simplified rose. Place it on top with some chives bundled together and tied in a loose knot. The cake may be refrigerated overnight at this point, if desired, or served immediately.
  6. When ready to serve, offer with pretzels/crackers and sliced cucumbers alongside.
Recipe by Bakepedia at