Nutrition Facts
4 servings
4
Recipe for Salmon Cheesecake
Discover here a recipe for a salmon cheesecake, suitable for serving as an appetizer. This recipe using cheese, salty crackers, smoked salmon, and liquid cream is simple to make and its presentation will impress your guests.
Ingredients
195 Melted cheese with yellow wine
160 Liquid cream
2 Gelatin
40 Butter
1 Olive oil
1 Chives
Smoked salmon
Pepper
Pink peppercorns
Directions
1
Prepare the base by roughly mixing the crackers. Add the melted butter, olive oil, and mix well.
2
Line stainless steel rings with a strip of acetate (line several small stainless steel rings for mini cheesecakes or one large ring for a large cheesecake). Pour the cracker mixture into the rings and press it down. Refrigerate for about 30 minutes.
3
Prepare the cream, soften the gelatin in cold water.
4
Meanwhile, heat the cream and add the softened gelatin to it.
5
In a bowl, whisk the cheese with the white wine, pepper, and chives. Add the cream and mix.
6
Pour the mixture into the stainless steel molds. Place everything in the freezer for at least 1 hour.
7
When the cheesecake has set, remove the metal ring and the acetate strip. Refrigerate for 3 hours before serving.
8
To finish, at the moment of serving, garnish with smoked salmon, chives, and a few pink peppercorns.
Ingredients
Ingredients
195 Melted cheese with yellow wine
160 Liquid cream
2 Gelatin
40 Butter
1 Olive oil
1 Chives
Smoked salmon
Pepper
Pink peppercorns
Directions
Directions
1
Prepare the base by roughly mixing the crackers. Add the melted butter, olive oil, and mix well.
2
Line stainless steel rings with a strip of acetate (line several small stainless steel rings for mini cheesecakes or one large ring for a large cheesecake). Pour the cracker mixture into the rings and press it down. Refrigerate for about 30 minutes.
3
Prepare the cream, soften the gelatin in cold water.
4
Meanwhile, heat the cream and add the softened gelatin to it.
5
In a bowl, whisk the cheese with the white wine, pepper, and chives. Add the cream and mix.
6
Pour the mixture into the stainless steel molds. Place everything in the freezer for at least 1 hour.
7
When the cheesecake has set, remove the metal ring and the acetate strip. Refrigerate for 3 hours before serving.
8
To finish, at the moment of serving, garnish with smoked salmon, chives, and a few pink peppercorns.
Notes
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