Recipe for Small Savory Tofu Cheesecakes with Lemon and Organic Smoked Salmon

Preheat the oven to 160°C. Blend the savory biscuits while adding 30 g of melted butter.

Spread the obtained dough evenly in the bottom of 4 rings with a diameter of 7 cm, placed on a baking sheet lined with parchment paper, pressing down firmly.

Cut the organic smoked salmon into thin strips and then into small cubes, reserving some strips for the final presentation.

Grate the zest of the lemon and squeeze the juice from half of it. Blend the cream cheese with the tofu, the lemon zest, and 2 tablespoons of its juice, the egg yolks, the flour, and the remaining melted butter, then season.

Using a mixer, whip the egg whites until stiff peaks form and gently fold them into the previous mixture with a spatula. Fold in the diced salmon in the same way. Distribute the mixture over the pastry bases.

Bake for 45-50 minutes or until the cheesecake mixture is set and the top is golden brown.

Once out of the oven, let them cool slightly before transferring them with a spatula to small plates to unmold.

To finish, at the last moment, top them with strips of organic salmon and serve.