Salmon Cheesecake Appetizer Food

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SMOKED SALMON CHEESECAKE



Smoked Salmon Cheesecake image

A rich savoury cheesecake baked in a springform pan, then refrigerated. Because it is served at room temperature, this is a great make-ahead appetiser, and an ideal dish for occasions when you're serving a large group of people. The preparation and cooking times do not include cooling and refrigeration times. I have adapted this recipe from one I found on a Canadian website.

Provided by bluemoon downunder

Categories     Cheese

Time 1h10m

Yield 25 serving(s)

Number Of Ingredients 11

1/2 cup round cracker, crushed
2 (8 ounce) packages cream cheese, softened
4 eggs
1 cup monterey jack cheese, shredded
1/2 cup sour cream, low fat is fine
4 ounces smoked salmon, chopped
1/4 cup purple onion, minced
1/4 cup red bell pepper, finely chopped
1/4 cup capers, well-drained, finely chopped
1 teaspoon dried dill
1/4 teaspoon cayenne pepper, to taste

Steps:

  • Sprinkle the cracker crumbs in the bottom of a lightly greased 9-inch springform pan and set aside.
  • Beat the cream cheese with an electric mixer at medium speed until the mixture is fluffy.
  • Add the eggs, one at a time, beating well after each egg is added.
  • Add the remaining ingredients and mix until all the ingredients are well-combined.
  • Pour the mixture into the prepared springform pan, and bake at 325ºF for 45 to 50 minutes.
  • Remove the pan from the oven and cool it on a wire rack for 10 minutes.
  • Gently run a knife around the edge of the pan and release the sides of the pan. Cool the pie completely, and refrigerate until you are ready to serve it.
  • Serve at room temperature with crackers or crusty bread.

Nutrition Facts : Calories 111.8, Fat 9.8, SaturatedFat 5.2, Cholesterol 57.3, Sodium 185.4, Carbohydrate 1.9, Fiber 0.1, Sugar 1, Protein 4.3

SMOKED SALMON MINI-CHEESECAKES



Smoked Salmon Mini-Cheesecakes image

Creamy two-bite canapes in a flaky crust, perfect to make ahead in volume and freeze for large parties. I had tried several savory appetizer cheesecakes, to be made in a large spring-form pan and served as spreads on crackers, but found the leftovers messy to deal with the day after parties. As with the large ones, don't over-bake---you want that little creaminess in the center. I use a muffin tin that makes 24 at a time. This recipe makes three batches---total of 72 individual appetizers (6 dozen).. .

Provided by La Dilettante

Categories     Kosher

Time 50m

Yield 72 6 dozen, 72 serving(s)

Number Of Ingredients 13

1 lb wild caught alaskan smoked salmon, diced fine
1 medium yellow onion, diced fine
3 (8 ounce) packages cream cheese, softened
6 ounces feta cheese, crumbled
1/2 cup sour cream
3/4 cup milk
4 eggs
1 tablespoon dried dill weed
2 teaspoons salt
1 dash Worcestershire sauce
3 frozen pie crusts, thawed
nonstick cooking spray
1 (3 ounce) jar small capers, well-drained or 2 baby seedless English cucumbers, sliced paper-thin

Steps:

  • Combine filling ingredients well in a mixer on medium speed. Roll out each pie-crust as thin as possible. With a 2 1/2" round biscuit or cookie cutter, cut circles of dough and press into sprayed muffin tin, making sure that dough comes up to the edge.
  • Spoon salmon mixture into each crust, to the level of edge. Bake at 300 until puffed and just beginning to crack, but not browned. Cool, remove carefully from tin with knife. Repeat process until dough and filling is used up.
  • When cooled, these can be frozen on a cookie sheet, then put in a freezer bag. When ready to serve, thaw and reheat in warm oven.
  • Garnish with a few capers or a thins slice of baby English cucumber (pressed lightly into center at right angle) atop each.

SMOKED SALMON CHEESECAKE



Smoked Salmon Cheesecake image

Make and share this Smoked Salmon Cheesecake recipe from Food.com.

Provided by katie in the UP

Categories     Cheese

Time 1h45m

Yield 1 10inch cheesecake

Number Of Ingredients 24

1 cup grated parmigiano-reggiano cheese
1 cup fine dry breadcrumb
1/2 cup melted unsalted butter
spice essence
1 tablespoon olive oil
1 cup finely chopped onion
1/2 cup brunoise red pepper
1/2 cup brunoise yellow pepper
2 teaspoons minced garlic
2 lbs cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
2 teaspoons salt
1 teaspoon fresh black pepper
1 cup grated smoked gouda cheese
1 lb smoked salmon
1/4 cup finely chopped fresh parsley leaves
1 cup creme fraiche
1 lemon, juice of
2 tablespoons chopped chives
1/4 cup brunoise red onion
1/4 cup capers
1 hard-boiled egg, white and yolk separated and finely chopped
1 (7 ounce) can black caviar

Steps:

  • Preheat the oven to 350 degrees F.
  • In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together.
  • Blend thoroughly and season the mixture with Essence.
  • Firmly press the mixture into the bottom of the pan.
  • In a saute pan, over medium heat, heat the olive oil.
  • When the olive is hot, add the onions and peppers.
  • Season the mixture with Essence.
  • saute the vegetables for 2 minutes.
  • Stir in the garlic and remove from the heat and cool completely.
  • Using a food processor, fitted with a metal blade, add the cream cheese.
  • Process the cheese until smooth.
  • With the machine running, add the eggs, one at a time.
  • Add the cream, salt and black pepper.
  • Process the mixture until incorporated.
  • Remove the mixture from the machine and turning into a mixing bowl.
  • Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture.
  • reseason the mixture if needed.
  • Pour the cheese mixture into the prepared pan.
  • Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center.
  • Remove the cheesecake from the oven and cool completely before slicing.
  • GARNISH: In a small mixing bowl, whisk the creme fraiche and lemon juice together.
  • Season the mixture with salt and pepper.
  • Fold in the chives.
  • To assemble, place a small pool of the sauce in the center of each plate.
  • Lay one piece of the cheesecake in the center of the sauce.
  • Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.

Nutrition Facts : Calories 8058.1, Fat 694, SaturatedFat 397.1, Cholesterol 4246.7, Sodium 18472, Carbohydrate 166.8, Fiber 12.4, Sugar 26.9, Protein 318.4

SMOKED SALMON MINI CHEESECAKE APPETIZERS



Smoked Salmon Mini Cheesecake Appetizers image

A mini muffin pan and smoked salmon are almost all you need to make savory cheesecake appetizers they'll be talking about long after the party's over!

Provided by My Food and Family

Categories     Dairy

Time 4h

Yield 24 servings

Number Of Ingredients 8

1 cup finely crushed multi-grain crackers (about 18)
3 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 tsp. GREY POUPON Dijon Mustard
1/4 tsp. white pepper
2 eggs
2 oz. smoked salmon, chopped
1 green onion, sliced

Steps:

  • Heat oven to 325ºF.
  • Combine cracker crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. to each cup.
  • Beat cream cheese, mustard and pepper in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients. Spoon over crusts.
  • Bake 15 min. or until centers are almost set. Cool in pan 10 min. Remove to wire racks; cool completely. Refrigerate 3 hours.

Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

SMOKED SALMON CHEESECAKE



Smoked Salmon Cheesecake image

Add a bold splash of color to this savory cheesecake with red caviar, chopped red bell pepper or chopped seeded tomatoes. This fabulous appetizer can be made up to 48 hours ahead of time.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 4h20m

Yield 36

Number Of Ingredients 12

1 cup crushed buttery crackers (about 24 crackers)
3 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
1/4 cup whipping (heavy) cream
2 large eggs
1/4 teaspoon salt
1 1/2 cups shredded Gouda cheese (6 ounces)
4 medium green onions, sliced (1/4 cup)
1 package (4.5 oz) smoked salmon, flaked
2 medium green onions, sliced (2 tablespoons), if desired
2 tablespoons red caviar, if desired
Pumpernickel crackers, if desired

Steps:

  • Heat oven to 375°F. In small bowl, stir crust ingredients until well mixed. Press evenly in bottom of 9-inch springform pan. Bake about 8 minutes or until golden brown.
  • Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and salt; beat until smooth. Stir in Gouda cheese, green onions and salmon until well mixed. Spoon evenly over crust in pan.
  • Bake 45 to 50 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
  • Remove side of pan. Place cheesecake on serving platter. Top with 2 tablespoons green onions and the caviar. Cut into wedges. Serve with crackers.

Nutrition Facts : Calories 90, Carbohydrate 2 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g

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