Scale

🛒 Recap Ingredients:

For the Crust:

1 ½ cups savory crackers (butter crackers, oat biscuits, or rye crackers)

4 tbsp melted butter

½ cup panko breadcrumbs (for a lighter base)

(Optional: ½ cup gluten-free almond flour for a GF alternative)

For the Cheesecake Filling:

16 oz cream cheese (softened)

½ cup mascarpone cheese (adds richness)

½ cup ricotta cheese (for a lighter texture)

2 large eggs

1 tbsp lemon zest

1 tbsp fresh dill (chopped)

½ tsp black pepper

¼ tsp salt

6 oz smoked salmon, chopped into small pieces

For Garnishing:

Fresh dill sprigs

Extra smoked salmon slices

Lemon slices

(Optional: capers, avocado slices, or a drizzle of honey mustard sauce)

1️⃣ Prepare the Crust:

Preheat oven to 325°F (163°C).
Crush crackers into fine crumbs, mix with melted butter and panko, and press into a greased springform pan.
Bake for 8-10 minutes, then let cool.

2️⃣ Make the Cheesecake Filling:

In a large bowl, beat cream cheese, mascarpone, and ricotta until smooth.
Add eggs, lemon zest, black pepper, and fresh dill, mixing until well combined.
Gently fold in chopped smoked salmon.

3️⃣ Bake the Cheesecake:

Pour the mixture over the crust and smooth the top.
Bake for 40-45 minutes or until the center is slightly set.
Let cool at room temperature, then chill in the fridge for at least 4 hours.

4️⃣ Serve & Garnish:

Keywords: Salmon cheesecake, smoked salmon cheesecake, savory cheesecake, seafood appetizer, gourmet salmon dish