Smoked Salmon Cheesecake
As our readers may recall, we've partnered with Viking Cooking School… a division of Viking Range Corporation, which originated commercial-type appliances for the home. Viking cooking classes are currently offered in 17 cities around the U.S.
As part of this partnership—described in our joint July 13, 2011 press release—selected cooking classes at the Ridgeland, Mississippi, Viking Cooking School will feature wild seafood provided by Vital Choice.
Viking chefs are also providing us with selected recipes for our readers, and today's Smoked Salmon Cheesecake recipe would make a crowd-pleasing appetizer for your Thanksgiving feast!
Since that is a very busy day, you probably should make it in advance. Allow at least 10 hours for preparing it: 2 hours for baking and cooling, and 8 hours for chilling. Store it tightly covered in the refrigerator up to 3 day ahead of serving, or freeze it for up to one month.
Chef Senn offers these secrets for producing a creamy, crack-free cheesecake:
Smoked Salmon Cheesecake
Organic extra virgin olive oil, macadamia nut oil, or canola oil, for oiling pan
4 oz finely grated Parmesan cheese (1 cup)
1 cup fine breadcrumbs (unseasoned)
1/2 teaspoon Creole seasoning (such as Tony Chachere's® Famous Creole Seasoning*)
1 teaspoon organic black pepper, or to taste
1 stick unsalted butter (8 tablespoons), melted
2 tablespoons organic extra virgin olive oil
3/4 cup finely diced red onion
1 tablespoon Creole seasoning (such as Tony Chachere's® Famous Creole Seasoning*)
1/3 cup finely diced red bell pepper
1/3 cup finely diced yellow bell pepper
2 cloves garlic, minced
2 pounds cream cheese (not low-fat), brought to room temperature
2 tablespoons cake flour
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
2 teaspoons finely minced lemon zest (about 1 lemon)
3/4 cup sour cream (not low-fat)
4 large eggs
1/4 cup thinly sliced fresh chives
1 tablespoon chopped fresh dill, plus extra sprigs for garnish
8 oz cold-smoked wild Alaskan sockeye salmon, very finely chopped
* Tony Chachere's® Famous Creole Seasoning is available in the spice section of many grocery stores or online at foodlocker.com or cajungrocer.com.
8 oz cold-smoked wild Alaskan sockeye salmon, very thinly sliced
2 oz wild Alaskan salmon caviar (optional)
1/3 cup very finely diced red onions
1/4 cup capers, drained (optional)
1 large hard-boiled egg, yolk and white separated and very finely diced
Pumpernickel bagel chips or toast points
9-inch springform pan
If you prefer, unmold the cheesecake onto a cake stand, and garnish the top with salmon rosettes and fresh dill sprigs. Serve guests buffet-style with additional garnish on the side.
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