Yes, this is a savory cheesecake, but hear us out. What’s not to love about cream cheese, salmon, fresh dill and a hint of lemon all tied together with the flavors of an everything bagel? A version of this cheesecake recipe first appeared in The Wedding Cake Book, where I presented it as a wedding-cake-shaped offering for a nuptial cocktail party, but it works well any time you would like creamy, spreadable hors d’oeuvres. The everything-bagel-flavored crust is new and made with pretzels. Pretzel Crisps sent us a few bags to try and we thought, with poppy seeds, sesame seeds, onions and garlic, these pretzel-like crackers would make a perfect base. Serve this smoked salmon cheesecake with extra Everything Pretzel Crisps and slices of cucumber or any crackers or small toasts that you like.
Images: Peter Muka
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- When ready to serve, offer with pretzels/crackers and sliced cucumbers alongside.
Ahaha – I just showed this to my man and he said “When are you making it?!” I don’t think I’ve ever seen a savory cheesecake before, and I know I haven’t seen one with salmon.
Great for upcoming holiday parties. Let us know how the recipe works for you! Enjoy.
I just fixed this for NYE. It was so easy to make, and I think it will set up well in the fridge before I serve it. Thanks for the recipe!
Enjoy! It’s a great choice for this week’s festivities, either on NYEve or for an open house on New year’s Day.
Dede, it was a huge hit last night! I couldn’t find everything pretzel chips, but regular worked just fine, too.