The Smoked Salmon Savory Cheesecake appetizer is unique, gorgeous, and delicious. Serve with crackers and expect praise!
CRUST – 1/4 cup panko, or Japanese, breadcrumbs (or regular breadcrumbs) – 1 tsp finely minced fresh dill – 1 Tbsp finely grated smoked gouda cheese – butter for greasing the pan CHEESECAKE – 1 Tbsp butter – 1 large shallot, peeled and minced – 8 ounces brick style cream cheese – 2 large eggs – 1/2 cup smoked gouda cheese, grated – 1 Tbsp dill, minced – 1/2 tsp salt – juice of 1/2 lemon – 4-5 ounces smoked salmon SOUR CREAM TOPPING – 1 cup sour cream – juice of 1 lemon
Preheat oven to 325F. Butter two 4.5-inch cheesecake pans and foil the bottoms and sides to prevent water bath leaks.
Gently toss the bread crumbs with the tablespoon of cheese and dill using your fingers. Coat pan bottoms and sides with mixture.
Sprinkle remaining crumbs on pan bottoms. In a skillet, melt butter and sauté shallots for 5 minutes until transparent. Allow to cool.
Soften cream cheese in a food processor by briefly running it. Add eggs and mix well.
Pulse the bowl with the cooled shallots, smoked gouda, dill, salt, and lemon juice. Break the smoked salmon into large chunks and add to the bowl.
Pulse the machine again until well blended but not pureed. You want some texture in the mixture.
Smooth the top of the mixture with a flat knife in both pans. Put pans in a baking dish. To make a water bath, pour an inch or two of hot water into the baking dish.
The cheesecakes should be firm on top and no longer jiggly in the center after 50 minutes. Cool the cheesecakes before removing them from the pans and icing.
Mix the sour cream and lemon juice for the topping. Spread on cooled cheesecakes. Put fresh dill and small blooms on the cakes. Serve with lemon wedges and crackers.