Smoked Salmon Cheesecake


1/2 lb of smoked salmon, from a pouch, drained and finely chopped
1/2 cup dried bread crumbs
3 8oz packages of cream cheese,softened
4 large eggs
1/3 cup heavy cream
1/4 cup bell pepper, chopped (red or green or a combination of both)
1 tb extra virgin olive oil
3/4 cup of fresh dill or 1/3cup of dried
2 shallots, minced
1 tsp white pepper
1/2 cup Gruyere cheese

This is a savory cheese cake with smoked salmon that is perfect eaten in wedges or spread on crackers for a before dinner appetizer.


  • Pre heat oven to 300 degrees.
  • Butter the sides of an 8 inc spring form pan.
  • Sprinkle the bottom with the bread crumbs.
  • Chill the pan in the refrigerator while preparing the batter.
  • In a mixing bowl,beat together the cream cheese, eggs and cream, until smooth.
  • Saute the bell peppers in olive oil over medium heat. about 2 minutes.
  • Fold the peppers into the cream cheese along with the dill,shallots,white pepper, salmon and Gruyere cheese.
  • Pour the mixture in the prepared pan.
  • Place a piece of heavy foil under the pan and wrap up and around the sides.
  • Set the pan in a larger pan and pour boil water halfway up the sides of the spring form pan.
  • Place in the oven and bake for 1 and 1/2 hours.
  • Turn off the oven and open the door a few inches and allow to cool for 1 hour in the oven, leaving the door open.
  • Move to a rack until completely cool, then refrigerate for at least 2 hours, until ready to serve.
  • run a knife around the pan and remove the spring form sides.
  • Serve in wedges with crackers.

Technique note: This technique of slow cooking in a water bath keeps the cheese cake creamy and keeps it from cracking.




1 hr


1 hr 30 min


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