Salmon Cheesecake Recipes

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SMOKED SALMON CHEESECAKE



Smoked Salmon Cheesecake image

"We live on Kodiak Island off the coast of Alaska, and salmon is one of our favorite foods," writes Becky Applebee of Chiniak, Alaska. "This elegant dish was the star attraction at the open house we hosted at my husband's business."

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 14 servings.

Number Of Ingredients 12

3 tablespoons dry bread crumbs
5 tablespoons grated Parmesan cheese, divided
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
4 packages (three 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup heavy whipping cream
1/4 teaspoon pepper
4 eggs
5 ounces smoked salmon, diced
1/2 cup shredded Swiss cheese
Assorted crackers

Steps:

  • Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside., In a skillet, saute onion and green pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese., Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., Remove foil and sides of pan. Serve with crackers.

Nutrition Facts : Calories 307 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.

CHEESECAKE FACTORY HERB CRUSTED SALMON



Cheesecake Factory Herb Crusted Salmon image

Here is a copycat recipe for the Cheesecake Factory's Herb Crusted Salmon. This tastes amazing and is great for any holiday occasion too! Enjoy.

Provided by SkylerFox

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 (5 ounce) salmon fillets
5 tablespoons fresh lemon juice, divided
3/4 teaspoon lemon pepper
1 teaspoon parsley
1 teaspoon dried thyme
10 tablespoons butter, divided
1 shallot, minced
1 tablespoon white wine vinegar
5 tablespoons white wine, divided
1 cup half-and-half cream
salt
white pepper

Steps:

  • Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season the non-skin side with lemon pepper, parsley, thyme. Set aside.
  • In a sauce pan heat 2 tablespoons butter over medium heat, and saute shallot for 2 minutes until tender. Mix in remaining 2 Tbsp lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in half & half. Season sauce with salt, and white pepper to taste. Cook and stir until thickened. Whisk in 4 Tbsp butter. Set aside and keep warm.
  • Heat remaining 4 Tbsp butter in a skillet over medium heat. Place salmon in the skillet herb side down, and cook 1 to 2 minutes, until seared. Remove salmon and set aside herb side up. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet herb side up, and cook 8 minutes in the sauce, or until easily flaked with a fork.
  • Serve salmon on plate with sauce, paired with steamed asparagus spears and mashed red potatoes.

Nutrition Facts : Calories 534.8, Fat 42, SaturatedFat 23.7, Cholesterol 163.2, Sodium 385.5, Carbohydrate 5.5, Fiber 0.2, Sugar 0.8, Protein 31.1

SMOKED SALMON AND CHIVES CHEESECAKE



Smoked Salmon and Chives Cheesecake image

With colorful flecks from diced red pepper and chives, this savory cheesecake is a pretty addition to an appetizer buffet. Its wonderful rich flavor has a pleasant touch of smoky salmon. Slice it into wedges and serve with your favorite crackers.-Virginia Galloway, Houston, Texas

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 16 servings.

Number Of Ingredients 15

1/2 cup finely chopped onion
1/2 cup finely chopped sweet red pepper
2 garlic cloves, minced
1 tablespoon olive oil
2 packages (8 ounces each) cream cheese, softened
3 large eggs, lightly beaten
1/2 cup minced chives
1/4 cup grated Parmesan cheese
1/4 cup finely shredded Jarlsberg cheese
2 tablespoons milk
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Dash hot pepper sauce
1 package (3 ounces) smoked salmon or lox, chopped
Assorted crackers

Steps:

  • In a small skillet, saute the onion, red pepper and garlic in oil until tender; set aside to cool., Line the bottom of a 9-in. springform pan with parchment; set aside. In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in the chives, cheeses, milk, Worcestershire sauce, salt, pepper sauce and reserved onion mixture. Fold in salmon. Pour into prepared pan. Place pan on a baking sheet. , Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with crackers.

Nutrition Facts : Calories 196 calories, Fat 17g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 382mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

SMOKED SALMON CHEESECAKE



Smoked Salmon Cheesecake image

Add a bold splash of color to this savory cheesecake with red caviar, chopped red bell pepper or chopped seeded tomatoes. This fabulous appetizer can be made up to 48 hours ahead of time.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 4h20m

Yield 36

Number Of Ingredients 12

1 cup crushed buttery crackers (about 24 crackers)
3 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
1/4 cup whipping (heavy) cream
2 large eggs
1/4 teaspoon salt
1 1/2 cups shredded Gouda cheese (6 ounces)
4 medium green onions, sliced (1/4 cup)
1 package (4.5 oz) smoked salmon, flaked
2 medium green onions, sliced (2 tablespoons), if desired
2 tablespoons red caviar, if desired
Pumpernickel crackers, if desired

Steps:

  • Heat oven to 375°F. In small bowl, stir crust ingredients until well mixed. Press evenly in bottom of 9-inch springform pan. Bake about 8 minutes or until golden brown.
  • Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and salt; beat until smooth. Stir in Gouda cheese, green onions and salmon until well mixed. Spoon evenly over crust in pan.
  • Bake 45 to 50 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
  • Remove side of pan. Place cheesecake on serving platter. Top with 2 tablespoons green onions and the caviar. Cut into wedges. Serve with crackers.

Nutrition Facts : Calories 90, Carbohydrate 2 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g

SALMON CHEESECAKE



Salmon Cheesecake image

Posting for Zaar's salmon celebration. Just so happens I catered a wedding reception this past weekend that was heavy on seafood. This recipe is modified from an Emeril Lagasse recipe and it went over really well. Hope you like it.

Provided by BothFex

Categories     Spreads

Time 55m

Yield 16-20 serving(s)

Number Of Ingredients 16

1 cup grated parmigiano-reggiano cheese
1 cup fine dry breadcrumb
1/2 cup melted unsalted butter
1 medium red onion, finely chopped
1 medium red bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
2 tablespoons minced garlic (or to taste)
2 lbs cream cheese, at room temperature
4 large eggs
3 dashes Worcestershire sauce
Tabasco sauce, to taste (or favorite hot sauce)
2 teaspoons salt
1 teaspoon fresh black pepper
1 cup grated smoked gouda cheese (smoked a must- do not substitute)
1 1/2 cups salmon
sour cream, for garnishing

Steps:

  • Heat oven to 350°F.
  • Spray 10" springform pan with non-stick spray.
  • Cut strips of parchment or wax paper to line edges of pan (this will make removal of any cheesecake easier).
  • Mix Parmesan and bread crumbs with just enough butter to hold together when squeezed in your hand (you shouldn't need the whole 1/2 cup).
  • Press into the bottom of springform.
  • Pulse onion and peppers in food processor till finely chopped.
  • Spray frying pan with non-stick spray and sauté onion and peppers with garlic till tender, but not brown. Let cool.
  • Pulse cream cheese in food processor till smooth. Add eggs one at a time (stopping occasionally to scrape down sides of bowl) and process till smooth.
  • Add Worcestershire, Tabasco, and salt and pepper and process till throughly mixed.
  • Add cooked pepper, onion, garlic mixture and pulse until incorporated.
  • FOLD in cheese and salmon and pour over crust smoothing top with the back of a spoon.
  • Bake for 35-45 minutes (times vary depending on oven).
  • Allow cake to cool to room temp then refrigerate (best after a day or two in the frig). Top with sour cream and garnish with capers or chives if so desired.
  • Serve by itself or with slices of bread and crackers for spreading.

Nutrition Facts : Calories 349.2, Fat 30.5, SaturatedFat 18.7, Cholesterol 142.2, Sodium 670.2, Carbohydrate 9, Fiber 0.7, Sugar 1.4, Protein 10.8

SMOKED SALMON AND HORSERADISH CHEESECAKE



Smoked Salmon and Horseradish Cheesecake image

Provided by Michael Symon : Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

16 ounces cream cheese, at room temperature
2 ounces cornstarch
1-ounce horseradish juice
1 teaspoon salt
1 egg
4 ounces heavy cream
12 ounces diced smoked salmon
6 bagels split and toasted
1 red onion sliced thin

Steps:

  • Preheat oven to 350 degrees F. In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt. Add egg and heavy cream. When filling is mixed thoroughly add diced smoked salmon and fold it in. Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up. Remove from oven and let cool to room temperature. Slice into 6 equal portions and serve with bagels and sliced onions.

SMOKED SALMON CHEESECAKE



SMOKED SALMON CHEESECAKE image

Categories     Cheese     Fish     Appetizer     Bake     Quick & Easy

Yield Plenty for a party!

Number Of Ingredients 10

1/4 c. dried, unflavored bread crumbs
1/2 c. (or more to taste) plus 3 Tb grated Parmesan cheese (the real stuff)
2 tb. softened butter
1 pouind softened cream cheese
1/2 cup sour cream
6 ounces smoked salmon, finely chopped
2 large eggs
2 Tb fresh chives
1 tsp grated lemon zest
salt/pepper

Steps:

  • Smoked Salmon Cheesecake Blend together bread crumbs, 3 tablespoons Parmesan cheese and softened butter in a bowl. Press into bottom of souffle dish or 6 inch cake pan with high sides. Beat soft cream cheese with a mixer until light and fluffy. Add 1/2 cup grated Parmesan cheese and eggs, beat well and scrape bowl. Beat in chives, lemon zest and salt and pepper. Stir in sour cream and chopped smoked salmon. Pour batter into cake pan, over bread crumb mixture. Place pan inside larger cake pan containing 1 inch hot water. Bake at 350 for 30-40 minutes, or until set around the edges, but still creamy and soft in the middle. Turn oven off and let cake cool in the oven. Cool completely on a rack, then wrap tightly and refrigerate overnight or longer-- up to 2 days. Can be served in dish or unmolded. Serve with crackers or small toasts.

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