• Tommy Centola

Smoked Salmon Cheesecake

Updated: Jan 4

This is a great appetizer for a dinner. There is no sugar in this savory cheesecake.

3 1/2 tablespoons softened Butter, in all

1/2 cup Breadcrumbs

3/4 cup finely grated Gruyere cheese, in all

1 teaspoon Dill, minced

2 tablespoons Butter

1 cup Onion, minced

1 3/4 pounds Cream Cheese, softened

4 Eggs

1/3 cup Half-and-Half

1/2 teaspoon Salt

1/2 pound Smoked Salmon, chopped

Preheat oven to 325℉. Butter a 9-inch springform pan with 1 1/2 tablespoons of the butter. Combine the breadcrumbs, 1/4 cup of the Gruyere and the dill. Sprinkle into the pan turning to coat evenly. Refrigerate.

Melt the 2 tablespoons butter in a heavy skillet over medium heat. Add the onions and cover, cook until soft, about 10 minutes, stirring occasionally. Set aside. Mix the cream cheese in a blender or food processor until smooth. Add the eggs , the 1/2 cup remaining Gruyere, the half-and-half and salt. Mix until smooth. Blend in the onions and the salmon but do not purée. The filling should retain some texture.

Pour the mixture into the prepared pan. Create a water bath. Set the pan in a roasting pan. Add enough hot water to come halfway up the sides. Bake for 1 hour and 20 minutes. Turn the oven off and cool the cheesecake in the oven for about 1 hour with the door ajar. Transfer to a rack to cool to room temperature before removing from the pan to serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!

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