Made with cream cheese, Boursin cheese, Gruyere cheese, smoked salmon, shallots and fresh dill — all on a pecan crust, these delectable cheesecakes make a fantastic pescatarian dinner or beautiful appetizers to pass. It’s hard to put into words just how tempting and tasty they are! But, we will try !😉
We wanted to come up with a savory salmon cheesecake and this one filled the bill. Most of the recipes for salmon cheesecake are not really a cheesecake at all, but rather a salmon cheese spread. This one is actually baked just like a regular cheesecake made with cream cheese, egg and plain yogurt. The aroma as these bake is so alluring. Some of our very favorite flavors grace this dish, including smoked salmon, pecans, Gruyere and Boursin cheese, shallots and fresh dill. This list of ingredients might help explain why they taste so yummy! The pecan crust pairs perfectly with the salmon. In fact, we have another Maple-Pecan Salmon dish using this duo of pecans and salmon. This smoked salmon cheesecake recipe is great for anyone on a Keto diet, due to the egg, cheese, pecans, etc. … all ingredients with high fat content.
You don’t really need to add the final touch of browning the tops with a kitchen torch, but if you do, we recommend Culinary Jo Chef’s torch. It’s easy to use and comes with an extra canister of the butane. It can brown the tops of your cheesecakes in no time flat!
Savory Salmon Cheesecakes
- 6 4-inch tart pans with a removable bottom Pans where you can remove the bottom from the round part.
- 1 cup toasted pecans
- 1 1/2 tbsp. melted butter
- 1/2 tsp. salt
Smoked Salmon Cheesecake Filling
- 4 oz. cream cheese, softened to room temperature
- 2 oz. Boursin Garlic & Fine Herbs cheese
- 1 large egg
- 1/3 cup plain nonfat yogurt
- 1 tbsp fresh dill, snipped
- 1 small shallot, finely chopped
- 3 oz. smoked Nova salmon, shredded into small pieces
- 1/4 cup Gruyere cheese, grated
- 1/8 tsp. white pepper
- Spray the bottoms and sides of the tart pans with cooking spray or rub all over with butter. Preheat oven to 350° F.
- Toast pecans in 350° F oven for about 5-7 minutes, or just until very aromatic and beginning to brown. Set aside to cool.
- Place cooled pecans into the bowl of your food processor and pulse until very finely chopped, but be careful not to turn them into a paste.
- In a separate bowl, mix processed pecans, melted butter and salt.
- Divide this mixture evenly among the 6 tart pans and press down with the back of a spoon to smooth out into an even layer at the bottom of each pan. Set aside while you make the filling.
Smoked Salmon Cheesecake Filling
- In a medium mixing bowl, beat cream cheese and Boursin cheese until smooth and fluffy. Add egg and continue to beat just until incorporated. You don’t want to over beat.
- Stir in yogurt, fresh dill, shallots, smoked salmon, grated Gruyere, and white pepper.
- Evenly distribute the filling mixture among the 6 tart pans, and carefully spoon on top of the crust. Smooth out with a spatula.
- Bake at 350° F for approximately 30-35 minutes, or until the center is barely jiggly and the edges look done.
- Remove from oven and cool for at least 15 minutes to allow to set up before serving. Serve warm, cold or at room temperature.