SMOKED SALMON CHEESECAKE

You might want to make this as an appetizer for thanksgiving dinner this weekend!

It is soooo savoury and good, and super easy to make!

I like to have things made in advance and be ready and relaxed the day I am entertaining.  This can be made a day or two in advance, and topped when ready to serve.

This is a recipe that I have adapted from the talented chef Lynn Crawford.  If you ever have a chance, get to her restaurant Ruby Watchco in Toronto, it is absolutely amazing!  They offer a different 4 course menu every week with it varying daily as well.  That's it, no menu to order off of, or choices to make, and it's only $54!  The original recipe calls for a crust, but I think that is covered in the crackers, and have added a lot more herbs and smoked salmon.  The recipe is actually for a full size cheese cake, but I just happened to have smaller spring form pans, so I made into 2, and have frozen one for a later party.

Savoury Smoked Salmon Cheesecake

Ingredients:

• 3 (8 ounce) packages of cream cheese, softened at room temperature
• 2 tbsp cornstarch
• 1/2 tsp salt
• 2 eggs
• 1 tbsp fresh squeezed lemon juice
• 1 tsp lemon zest, grated
• 1/2 cup sour cream
• 2 cups smoked salmon, finely diced, plus more for garnish (not diced)
• a whole package of chives, chopped
• a whole bunch of parsley, chopped
• a whole bunch of dill, chopped (reserve some for garnish)

Directions:

• Preheat oven to 350 degrees.  Lightly grease a 9" spring form pan, or in my case, 2 small ones, and wrap the outside with aluminium foil to protect it from the water bath.
• Using a mixer, beat the cream cheese, cornstarch and salt together in a bowl at medium speed, until smooth and creamy.
• Add eggs, one at a time, and beat until smooth.  Add lemon juice, lemon zest, and sour cream and beat until smooth.
• Gently fold in salmon, parsley and chives by hand.
• Pour batter into prepared pan(s) and smooth out the top. Place the filled pan(s) into a hot water bath and bake 35-40 minutes (about 25 minutes if you are making 2 small ones) until set and slightly creamy in the middle.
• Remove from water bath and cool completely on a rack.  Loosely cover and refrigerate at least 2 hours until firm.
• To serve, garnish with fresh dill sprigs and additional smoked salmon.  Serve with a selection of crackers (I think triscuits are perfect with this!) or even cucumber slices!
• Enjoy!

Note:  If you are going to make 2 small cheesecakes and freeze one, loosen it from the spring form pan to ensure that it will later, then re-tighten it to protect it in your freezer.  Keep the smoked salmon that you are using for the garnish separate, and only place on top shortly before using.

Bon Appetit!

xo, Alysha