SMOKED SALMON CHEESECAKE
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
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
SMOKED SALMON CHEESECAKE
"We live on Kodiak Island off the coast of Alaska, and salmon is one of our favorite foods," writes Becky Applebee of Chiniak, Alaska. "This elegant dish was the star attraction at the open house we hosted at my husband's business."
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside., In a skillet, saute onion and green pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese., Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., Remove foil and sides of pan. Serve with crackers.
Nutrition Facts : Calories 307 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
SMOKED SALMON MINI-CHEESECAKES
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
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 APPETIZER
We're huge fans of savory cheesecakes! This one, made with Neufchatel cheese, is studded with yummy chunks of smoked salmon.
Provided by My Food and Family
Categories Dairy
Time 5h15m
Yield 40 servings, 2 Tbsp. each
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Mix bread crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat Neufchatel in large bowl with mixer until creamy. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients. Pour over crust.
- Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate cheesecake 4 hours. Let stand 15 min. at room temperature before serving.
Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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