Baked Salmon Cheesecake
Ingredients
Ingredients
- 2 pieces lemon peel (1cm x 4cm)
- 5 spring onions, trimmed and cut in pieces
- 1 sprig fresh dill or parsley
- 250 g cream cheese
- 200 g sour cream
- 300 g ricotta
- 3 eggs
- 1 tsp salt
- 0.25 tsp ground black pepper
- 350 g hot smoked salmon, skin removed, flaked
- 1 avocado
- 3 sprigs parsley leaves
- 20 g baby pickled capers, rinsed and drained
- 20 g lemon juice
- 150 g water
Instructions
Preparation
- Preheat the oven to 160oC. Line a springform cake tin (23cm) with baking paper and set it aside.
- Place lemon peel into TC ProM2.0 bowl and chop for 15 seconds, speed 9. Scrape down sides with a spatula.
- Add 4 spring onions, chopped, and 1 sprig of dill or parsley and chop for 15 seconds, speed 9.
- Add 250g cream cheese, 200g sour cream, 300g ricotta, 3 eggs, 1 tsp salt, and 1/4 tsp black pepper and blend for 30 seconds, speed 5. Scrape down sides of mixing bowl.
- Add salmon and combine for 15 seconds, speed 4 until just combined. Transfer into the prepared tin and bake for 45-50 minutes until just set. Turn off the heat and allow the cake to set in the oven approx 1.5 hours or until cooled.
- Cover cooled cheesecake with plastic wrap and place in the refrigerator overnight. Clean and dry the mixing bowl.
- To make the avocado dressing, place into the TC ProM2.0 bowl 1 avocado (flesh only), 3 sprigs parsley leaves only, 20g drained and rinsed capers, 20g lemon juice, and 150g water, blend for 40 seconds, speed 6.
- Scrape down the sides, and blend again for 20 seconds, speed 4. Transfer into a serving bowl and refrigerate until needed.
- Remove cheesecake from the refrigerator and allow it to come to room temperature.
- Serve at room temperature with a salad of choice and avocado dressing.
- Makes a tasty luncheon dish.
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