Best Smoked Salmon Mini Cheesecakes Recipes

SMOKED SALMON CHEESECAKE

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.

SMOKED SALMON AND HORSERADISH CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt. Add egg and heavy cream. When filling is mixed thoroughly add diced smoked salmon and fold it in. Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up. Remove from oven and let cool to room temperature. Slice into 6 equal portions and serve with bagels and sliced onions.

SMOKED SALMON MINI CHEESECAKE APPETIZERS

Steps:

• Heat oven to 325ºF.
• Combine cracker crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. to each cup.
• Beat cream cheese, mustard and pepper in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients. Spoon over crusts.
• Bake 15 min. or until centers are almost set. Cool in pan 10 min. Remove to wire racks; cool completely. Refrigerate 3 hours.

SMOKED SALMON CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together.
• Blend thoroughly and season the mixture with Essence.
• Firmly press the mixture into the bottom of the pan.
• In a saute pan, over medium heat, heat the olive oil.
• When the olive is hot, add the onions and peppers.
• Season the mixture with Essence.
• saute the vegetables for 2 minutes.
• Stir in the garlic and remove from the heat and cool completely.
• Using a food processor, fitted with a metal blade, add the cream cheese.
• Process the cheese until smooth.
• With the machine running, add the eggs, one at a time.
• Add the cream, salt and black pepper.
• Process the mixture until incorporated.
• Remove the mixture from the machine and turning into a mixing bowl.
• Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture.
• reseason the mixture if needed.
• Pour the cheese mixture into the prepared pan.
• Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center.
• Remove the cheesecake from the oven and cool completely before slicing.
• GARNISH: In a small mixing bowl, whisk the creme fraiche and lemon juice together.
• Season the mixture with salt and pepper.
• Fold in the chives.
• To assemble, place a small pool of the sauce in the center of each plate.
• Lay one piece of the cheesecake in the center of the sauce.
• Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.

SMOKED SALMON CHEESECAKE

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.