Salmon Cheescake

By • March 7, 2011 • 0 Comments



Author Notes: The original recipe comes from a friend of my mother, Channa. I've changed a few of the ingredients. I might even squirt some extra lemon, or add a slight amount more of horseradish or smoke.... to tasteRetrowoman

Serves 12

pie crust

  • 1 cup Ritz crackers crushed fine
  • 3 tablespoons melted butter or margarine

cheesecake

  • 2 packets 8 oz. cream cheese, softened
  • 3 eggs
  • 1/4 cup sour cream
  • 1 1/2 cans red salmon, skinned, deboned, dark meat scaped off. You'll have a plate of beautiful flaked fish
  • 1 tablespoon lemon juice
  • 1-2 tablespoon white horseradish (jar)
  • 1 tablespoon dried parsley, heaping spoon
  • 1/2 teaspoon liquid smoke
  1. preheat oven to 350
  2. Mix cracker crumbs and melted butter well and press into bottom of 9 inch prepared (with butter and parchment paper) spring form pan. Bake at 350 for 10 minutes and set aside.
  3. Lower oven temp to 325
  4. Beat cream cheese. Add eggs, one at a time, then sour cream. Add samon, lemon juice, horseradish, parsley, and liquid smoke; mix well. Pour into crust and bake at 325 for 45 to 60 minutes or until the middle is set. Run knife around edge to loosen after removing from oven. Set on cake/cookie rack to cool.
  5. for the topping whip: 1/2 cup sour cream, 1/2 cup mayonnaise, 1/2 teaspoon white horseradish, and 1 or 2 good shots of Tabasco. You may either spread on top or serve on the side. Decorate with fresh dill.

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