Savory Salmon Cheesecakes
Cream cheese, Boursin cheese, smoked salmon, dill and shallots bake up for this heavenly savory salmon cheesecake.
Equipment
- 6 4-inch tart pans with a removable bottom Pans where you can remove the bottom from the round part.
Ingredients
Pecan Crust
- 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
Instructions
Pecan Crust
- 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.
Notes
We used the nova smoked salmon for these cheesecakes, but we also plan to try it with some regular smoked flaky salmon to see if there is any difference in flavor. The way these turned out is really tough to beat, though, so thinking we will like the nova salmon better. We will report back and keep you posted in these recipes notes!
Have fun with this recipe! It’s so delicious!