Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Smoked Salmon Cheesecake - A Detailed Recipe.

Ingredients:

• 340 gr. diced smoked salmon
• 450 g of cream cheese at room temperature
• 55 g cornstarch
• 30 g of horseradish juice
• 1 teaspoon of salt
• 1 egg
• 110 g of heavy cream
• 6 halved and fried bagels (or slices of bread) for serving
• 120 gr. crème fraîche (or sour cream) for serving
• 1 onion, thinly sliced, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

smoked salmon, cream cheese, crème fraîche, onions, horseradish, eggs, cream, sour cream, starch

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Preparation:

Step 1
• Preheat oven to 180°C.
  
  In a stand mixer fitted with a pastry hook, beat together the cream cheese, cornstarch, horseradish juice, and salt. Add the eggs and heavy cream. Once the filling is well combined, add the diced smoked salmon and mix well.
Step 2
• Spread the mixture into a greased 20cm springform pan and bake for 1 hour, or until the cheesecake is set. Remove from the oven and let cool to room temperature. Slice and serve with toasted bagels, cucumber, and sour cream mixed with onions.

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