Smoked salmon cheesecake means dinner with lots of friends and family around to enjoy the delicioustaste and tempting colours.
Smoked salmon cheesecake sounds like a Scandinavian-American invention, but it has reached the popular Italian noontime cooking show called Prova del Cuoco, where it is prepared with a mixture of mascarpone and robiola. I use a mixture of ricotta and cream cheese instead and the result is both pretty and delicious and very easy to make in advance, when you are entertaining.
Ingredients
10 salt crackers
6 tbsp melted butter
250 g cream cheese
250 g ricotta
2 egg
2 tbsp cornstarch
250 g smoked salmon
2 tbsp chopped chives
2 tbsp salmon roe
17 replies
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Muza-chan says: October 8, 2015 at 5:29 pm
Delicious, thank you :)
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Mette Vaabengaard says: October 11, 2015 at 10:22 am
My pleausure.
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Mike says: October 27, 2015 at 3:49 am
Hi Mette!
Oh my gosh this sounds absolutely DELICIOUS, Mette!!! I just now printed it out and plan on making it over my weekend! I wanted to stop by and say hi and I hope this finds you well :) I dropped you a line a while back. Take care and Happy October to you and your family! :)
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Mette Vaabengaard says: October 28, 2015 at 7:59 pm
Hi Mike
It’s so great to hear from you again. I’m sorry I don’t always get through all my mails – the in-tray is worse than my garden – but I always enjoy hearing from you, and I hope you and your dear ones are doing fine. Best wishes MetteReply
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Rachel says: December 10, 2019 at 10:39 pm
Hi mette, just stumbled upon this recipe when I was googling for some Christmas ideas and I think this is absolute good thing to serve! May I know how would you serve this? As an entree or dessert? Thanks n regards Rachel
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Mette says: December 14, 2019 at 2:39 pm
Hi Rachel, I would definitely serve it as an entree. It’s smoky, savoury … and very, very nice:)
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Ian Glendinning says: January 21, 2020 at 5:04 pm
How many does this recipe serve
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Mette says: January 21, 2020 at 6:18 pm
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Jacqueline says: September 1, 2022 at 12:53 pm
What size pan please?
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Mette says: September 3, 2022 at 1:26 pm
I use a pan of 22 cm (8,7 inches), but a few centimeters more or less won’t make any difference.
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Jacqueline says: September 4, 2022 at 7:12 pm
Hi, you say it can be prepared in advance, do the crackers stay crisp or get soggy? I would like to do individual ones for a wedding, any comments? Cooktime, pans? Thank you in advance.
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Mette says: September 4, 2022 at 7:36 pm
I haven’t tried to prepare the smoked salmon cheesecake in advance, so I’d recommend some practice before you make it for a wedding. I presume it would react like any other cheesecakes, ie. it will keep 2-3 days in the refrigerator, but it can also be frozen for up to 2 months and defrosted in the refrigerator. I use four small pastry rings (6 inches) for this batch, and cut the cheesecakes in halves, when they are served as starters. Once prepared the crackers tend to become rather soft, but they are not unpleasantly soggy.
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Jacqueline says: September 5, 2022 at 3:05 pm
Hi again, I am collecting the ingredients for a practice try. I am wondering about the roe, this is an expensive product, does it make a big difference? Could I omit it or change it for something else? I understand that lumpfish caviar will ‘bleed’ colour. So not a good substitute.
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Mette says: September 5, 2022 at 4:10 pm
You can leave it out or use red lumpfish caviar, which does not bleed. Let me know how it goes:)
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