Smoked Salmon Mini Cheesecakes Recipes

SAVOURY MINI CHEESECAKES

Steps:

• Preheat oven to 300ºF.
• Spray 3 miniature muffin trays with nonstick cooking spray.
• Process pretzels in food processor until very fine (consistency of dry bread crumbs). You should have ¾ cup crumbs. Mix with melted butter.
• Press 1 into bottom of each muffin cup. Bake in centre of preheated oven for 6 to 8 minutes or until set.
• Beat cream cheese to blend.
• Add eggs, 1 at a time, beating until smooth. Beat in flour, pepper and sour cream.
• Divide mixture into 2 bowls.
• Stir ingredients for salmon filling into 1 bowl and Sun-dried Tomato and Olive filling into the other. Mix well. Spoon about 1 tbsp filling over each tart base. Bake 15 to 20 minutes or just until filling is set. Cool to room temperature on wire rack, then cover and refrigerate at least 2 hours or up to 24 hours. Run knife around edge of each cheesecake to loosen. Garnish with fresh dill or basil leaf before serving.

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 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.

SMOKED SALMON CHEESECAKE (SAVORY)

Steps:

• press crackers in bottom of springform pan.
• combine cheese, eggs, salt, garlic and salmon.
• fold in chives, scallions tomatoes.
• bake @ 350 for 60 min or untill set.
• garnish with additional chives.

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.