Hot Smoked Salmon Cheesecake

Keep chilled essentials in the fridge for casual entertaining ideas, like this savoury salmon cheesecake.

The ingredient of Hot Smoked Salmon Cheesecake

• 200g oat or digestive biscuits
• 1 4 cup 40g finely grated parmesan
• 60g unsalted butter melted
• 250g cream cheese
• 3 eggs
• 300ml thickened cream
• 300g firm ricotta
• 450g hot smoked salmon skin removed flaked
• 1 4 cup chopped dill
• 4 spring onions thinly sliced
• finely grated zest of 1 lemon plus lemon wedges to serve
• 3 cups mixed salad leaves mesclun
• 1 4 cup 60ml extra virgin olive oil
• zest and juice of 1 lemon

The Instruction of hot smoked salmon cheesecake

• preheat the oven to 160u00b0c and grease a 24cm springform cake pan
• whiz biscuits in a food processor until fine crumbs add the parmesan and melted butter and pulse to combine press onto the base of the cake pan and chill for 10 minutes place in the oven and bake for 10 minutes then set aside to cool
• place cream cheese eggs thickened cream and ricotta in a cleaned processor and process until smooth season and add salmon dill spring onion and lemon zest and pulse gently until just combined pour over the base and bake for 45 50 minutes until just set the centre will still have a gentle wobble turn the heat off and allow the cake to cool completely in the oven then cover and refrigerate overnight
• for the dressing whisk together oil lemon rind and juice and season toss dressing with salad leaves and serve with salmon cheesecake and lemon wedges

Nutritions of Hot Smoked Salmon Cheesecake

fatContent: 676 131 calories
saturatedFatContent: 54 grams fat
carbohydrateContent: 27 grams saturated fat
sugarContent: 21 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent: n a
cholesterolContent: 27 grams protein
sodiumContent: n a

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