Recipe for Salmon Cheesecake

Preparation of the base: roughly blend the crackers. Add the melted butter, olive oil, and mix well.

Line stainless steel circles with a strip of plastic (line several small stainless steel circles for mini cheesecakes or one large circle for a large cheesecake).

Pour the cracker mixture, press it all down. Set aside in the fridge for about 30 minutes.

Preparation of the cream: soften the gelatin in cold water. Meanwhile, heat the cream and add the softened gelatin.

In a bowl, whisk together the cheese with the pepper and chives. Add the cream and mix.

Pour the Cancoillotte mixture into the metal molds. Place everything in the freezer for at least 1 hour. Once the cheesecake has set, remove the metal mold and the cling film.

Chill for 3 hours before serving. At the time of serving, garnish with smoked salmon, chives, and some pink peppercorns.

To finish Tip: you can prepare this cheesecake the day before, keep it in the fridge (without unmolding it) until it's time to serve, and decorate it at the last minute.