SMOKED SALMON CHEESECAKE
"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
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.
SMOKED SALMON CHEESECAKE
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
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
SMOKED SALMON AND HORSERADISH CHEESECAKE
Provided by Michael Symon : Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
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.
LONESTAR STATE CHEESECAKE
Provided by Sunny Anderson
Categories dessert
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Special Equipment: 9-inch springform pan Heat oven to 325 degrees F. In a food processor blend crumbs and melted butter until moist, but not wet. Press into the bottom and up the sides of the springform pan. In a large bowl, using an electric beater, combine the cream cheese, 1 cup sugar, 1 teaspoon vanilla and the lemon juice, until light and smooth. Slowly mix in eggs then pour into the prepared pan. Bake 55 minutes or until the center sets. Turn off oven and remove cake. In a medium bowl mix together sour cream, 1/4 cup sugar and vanilla. Spread this over the top of the cheesecake and return to the warm oven for 30 minutes. Remove then let cool to room temperature before removing springform.
- Meanwhile, in a small bowl toss together blueberries and sliced strawberries with remaining sugar.
- To serve: slice cheesecake into wedges and garnish with fruit.
SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT
This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours
Provided by Good Food team
Categories Dinner, Starter
Time 25m
Number Of Ingredients 12
Steps:
- Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
- In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
- Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.
Nutrition Facts : Calories 175 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.9 milligram of sodium
SMOKED SALMON CHEESECAKE
Make and share this Smoked Salmon Cheesecake recipe from Food.com.
Provided by katie in the UP
Categories Cheese
Time 1h45m
Yield 1 10inch cheesecake
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together.
- Blend thoroughly and season the mixture with Essence.
- Firmly press the mixture into the bottom of the pan.
- In a saute pan, over medium heat, heat the olive oil.
- When the olive is hot, add the onions and peppers.
- Season the mixture with Essence.
- saute the vegetables for 2 minutes.
- Stir in the garlic and remove from the heat and cool completely.
- Using a food processor, fitted with a metal blade, add the cream cheese.
- Process the cheese until smooth.
- With the machine running, add the eggs, one at a time.
- Add the cream, salt and black pepper.
- Process the mixture until incorporated.
- Remove the mixture from the machine and turning into a mixing bowl.
- Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture.
- reseason the mixture if needed.
- Pour the cheese mixture into the prepared pan.
- Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center.
- Remove the cheesecake from the oven and cool completely before slicing.
- GARNISH: In a small mixing bowl, whisk the creme fraiche and lemon juice together.
- Season the mixture with salt and pepper.
- Fold in the chives.
- To assemble, place a small pool of the sauce in the center of each plate.
- Lay one piece of the cheesecake in the center of the sauce.
- Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.
Nutrition Facts : Calories 8058.1, Fat 694, SaturatedFat 397.1, Cholesterol 4246.7, Sodium 18472, Carbohydrate 166.8, Fiber 12.4, Sugar 26.9, Protein 318.4
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