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Hot-smoked salmon cheesecake

Name: Hot-smoked salmon cheesecake
Prep time: 505 min
Cook time: 60 min
Total time: 565 min
Yield: 8
Ingredients: 200g oat biscuits or digestive biscuits; 1/4 cup (40g) finely grated parmesan; 60g unsalted butter, melted; 250g cream cheese; 3 eggs; 300ml thickened cream; 300g firm ricotta; 450g hot-smoked salmon, skin removed, flaked; 1/4 cup chopped dill; 4 spring onions, thinly sliced; Finely grated zest of 1 lemon, plus lemon wedges to serve; 3 cups mixed salad leaves (mesclun); 1/4 cup (60ml) extra virgin olive oil; Zest and juice of 1 lemon

1 rating

8h 25m

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Keep chilled essentials in the fridge for casual entertaining ideas, like this savoury salmon cheesecake.

200g oat biscuits or digestive biscuits
1/4 cup (40g) finely grated parmesan
60g unsalted butter, melted
250g cream cheese
3 eggs
300ml thickened cream
300g firm ricotta
450g hot-smoked salmon, skin removed, flaked
1/4 cup chopped dill
4 spring onions, thinly sliced
Finely grated zest of 1 lemon, plus lemon wedges to serve
3 cups mixed salad leaves (mesclun)

Dressing

1/4 cup (60ml) extra virgin olive oil
Zest and juice of 1 lemon

Method

1.

Preheat the oven to 160°C and grease a 24cm springform cake pan.
2.

Whiz biscuits in a food processor until fine crumbs. Add the parmesan and melted butter and pulse to combine. Press onto the base of the cake pan and chill for 10 minutes. Place in the oven and bake for 10 minutes, then set aside to cool.
3.

Place cream cheese, eggs, thickened cream and ricotta in a cleaned processor and process until smooth. Season and add salmon, dill, spring onion and lemon zest, and pulse gently until just combined. Pour over the base and bake for 45-50 minutes until just set (the centre will still have a gentle wobble). Turn the heat off and allow the cake to cool completely in the oven, then cover and refrigerate overnight.
4.

For the dressing, whisk together oil, lemon rind and juice, and season. Toss dressing with salad leaves and serve with salmon cheesecake and lemon wedges.