Share with you family and friends a special treat – Smoked Salmon Cheesecake.  I love Cheesecake – original, lemon, chocolate.   Yummy!   Who would have thought that Smoked Salmon could be an ingredient in a cheesecake.  This Smoked Salmon cheesecake is rich, creamy, savory, and delicious.  This a taste bud busting recipe.

During wild caught King Salmon season we see lots of sports fishermen with their catch.  The bag limit for the catch is only 2 fish daily  in possession.  If you go out more than once a week some of these fishermen stock up their freezer for the winter.  Or give some King Salmon away to their friends.  Some fishermen even send their catch out to be smoked.

Smoked Salmon can be eaten straight or as an ingredient in a recipe.  Why not try a Smoked Salmon recipe that is a little different.   Smoked Salmon Cheesecake will be an ideal treat for a buffet as an appetizer for your family or friends.  Serve the Smoked Salmon Cheesecake with baguette slices or crackers.  Make ahead and freeze for the perfect meal.  You can make up one large size cake or smaller sizes to give away as gifts.   Thaw in the refrigerator before serving.


Smoked Salmon Cheesecake

  • bread crumb
  • melted butter
  • eggs
  • ricotta cheese
  • shredded swiss cheese
  • evaporated milk
  • smoked salmon flaky
  • dill weed
  • salt and pepper to taste
  • Crust: Combine crumbs and melted butter in a small bowl and then press the mixture into the bottom of a 9 inch quiche dish.; Filling: Slightly beat the eggs first. Stir in the Ricotta cheese and Swiss cheese. Next stir in the evaporated milk, smoked salmon, dill weed, capers, salt and pepper; Bake: Pour the filling into the quiche dish Bake at 350 degrees for 35-40 minutes. Cool for 10 minutes before serving.;