My, oh my…This is absolutely delicious. Want some?? You’ll have to make it yourself because we ate all of it. 🙂
A couple of years ago when we first made our jalapeño gravlax, I was pondering things to make with it. As I was surfing the net I came across a blog, L’Exquisit, that had a recipe for a smoked salmon cheesecake. I was fascinated by it as soon as I saw the title. I could just taste it. I have been wanting to make this recipe for a while, almost 2 years. Like most other recipes I have been wanting to make, I never got to this one. That is until yesterday. With all of the gravlax I made recently, I really needed to use it. Remembering the recipe for the smoked salmon cheesecake, I found it in my computer index of recipes to try and try it we did. It was a smashing success all of the way around. It isn’t difficult to make so there really is no reason not to make it unless, of course, you don’t like salmon. If you do like salmon then you really need to give this a try. It is absolutely delicious but beware – you will not want to share this. 🙂 This is what we did.
For the Crust
- 2 oz. Parmesan cheese, grated
- 2 oz. grams. Panko
- 3 Tbsp butter, melted
For the Filling
- 1 onion, diced, small dice
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 6 oz. cream cheese, softened
- 1/3 cup heavy cream
- 1 egg, beaten
- 7.5 oz. jalapeño gravlax, chopped (recipe found here)
- 1 tsp freshly ground white pepper
First things first, make the crust. Start by adding the parmesan to a small bowl
followed by the panko
and then the melted butter.
Mix together with your fingers until completely incorporated.
Split the mixture in 2 and press into the bottom of tow (2) 4.5 inch springform pans. These are really cute and I love it when I get the opportunity to use them. 🙂 Put the pans in the fridge until after the filling is completed and you’re ready to make the cake.
Now, make the filling for the cake by adding 2 Tbsp olive oil to a sauté pan over medium high heat. When the oil shimmers, add the onions and sauté until soft and translucent.
Now, some people disagree with the next step but I always add the white pepper at this stage. It allows the oils in the freshly ground pepper to be released into the hot olive oil and, in my opinion, add more flavor to the filling. Others add it to the chilled ingredients in the next step. Your mileage may vary. 😉
Next add the garlic. Sauté until the garlic becomes aromatic then remove from heat and allow to cool.
Add the softened cream cheese in small chinks to a mixing bowl.
Pour in the beaten eggs.
Now, add the cream.
Get your trusty electric whip and mix thoroughly while you try to take photos. I really get lost when Baby Lady isn’t around to help. The photos also aren’t quite as good. Que sera sera.
When the eggs, cream and cream cheese are thoroughly mixed and incorporated add the onions. Stir to completely incorporate. Trying to catch all of these action and pouring shots for Conor’s pleasure is really taxing. Where is the Baby Lady when I need her????
Chop the salmon into chunks, not small chunks either, and add to the mixture.
Gently stir into mixture so as not to crush or break up the salmon. Now, get the cute little springform pans out of the fridge and apportion the filing among the 2 pans. Place in a water bath at 350 F. Cook for 40 – 45 minutes or until a toothpick placed in the middle comes out clean.
Remove from oven AND water bath and allow to come to room temperature. When room temperature is reached, place the cheesecakes in the fridge for 2 hours, minimum to allow them to firm up.
After the appropriate resting period has been achieved, remove from the oven. Run a knife around the edges of the springform pans to loosen the cake from the sides. Remove the sides of the springform pans and set aside for someone else to clean – you’ve been slaving away all day on this delicious meal so why should you have to do all of the dishes???? Pretty nice looking cheesecake, huh?
if you’re really hungry, just forego the slicing and eat a whole small cheesecake by yourself. We sliced them into thirds and served everyone thirds plated with a nice green salad. In retrospect, this is the perfect size for a nice lunch but for dinner we wanted something more substantial and ate the rest. Hence, it would have been easier simply to have cut them in half and served a half cake per person. As calorie laden and rich as this is, it’s still a pretty light meal.
I forgot to take photos of the sauce. How annoying. 😦 Nevertheless, mix together 2 Tbsp chopped capers, 2 Tbsp lemon juice, 1 Tbsp chopped chives with 2/3 cup of Mexican Crema (or Creme Fraiche) and a pinch of salt. Serve atop the cheesecake
and sprinkle a little finely chopped chives over the top.
Serve & enjoy. 🙂 This is incredibly delicious.
NOTES: While Baby Lady thought the Jalapeño Gravlax was remarkably tasty and well worth doing again, she loved the sauce. In fact, she licked the ladle clean. 😮 This sauce would go well with almost any fish and would serve as a tasty sandwich spread, too. So sad I didn’t get photos of making it, too, but it is so simple to make photos aren’t necessary.