Smoked Salmon Cheesecake

2 hours

6-8 servings

Ingredients:

Crust

1/4 cup panko breadcrumbs

1 tbsp minced fresh dill

1 tbsp grated Gouda cheese

Parchment paper, for lining the pan

Cheesecake

4–5 oz Ducktrap smoke roasted salmon

1 tbsp butter

1 large shallot, minced

8 oz cream cheese

2 large eggs

1/2 cup grated Gouda cheese

1 tbsp minced dill

1/4–1/2 tsp salt

Juice of 1/2 lemon

Sour cream for garnish

Instructions

Preheat the oven to 325°F (165°C).
Line an 8" baking pan with parchment paper and set aside.
In a small bowl, mix the panko breadcrumbs, minced dill, and grated Gouda.
Spread the mixture evenly over the bottom of the prepared baking pan. Set aside.
Heat a small pan over medium heat. Add the butter and minced shallot, and sauté until golden brown. Set aside to cool.
In a food processor, add the cream cheese and pulse a few times to soften.
Add the eggs and process until well combined.
Add the cooled shallots, grated Gouda, dill, salt, and lemon juice. Pulse several times to incorporate.
Break the smoked salmon into large chunks and add to the food processor. Pulse a few times, just until everything is combined but not puréed—you want some texture.
Place the baking pan into a larger baking sheet. Pour about 1–2 inches of hot water into the baking sheet to create a water bath.
Bake for 45–50 minutes, or until the center is set and no longer jiggly, and the top feels firm to the touch.
Let cool completely before transferring to a platter.
Garnish with fresh dill, cut into slices, and serve with a dollop of sour cream and crackers for an added kick.