Salmon and Avocado Cheesecake

Baking, Side Dish / By

Cheesecakes are usually sweet, but I wanted to make a savory version of this delicious dish. I decided to make it with smoked salmon and Avocados. This is a great side at any dinner table. It is a great dish to decorate the serving table and also impress guests with how amazing it tastes. Lets cook together and have some fun! 🙂 

This recipe makes a 9 inch cheesecake.

Ingredients

  • 2 cups of Crushed Salty Crackers 
  • 1/4 cup Butter 
  • 8 oz or 225 g of Cream Cheese 
  • 1 cup Heavy Cream
  • 1/3 cup Sour Cream 
  • 1 lb or 500 g of thinly sliced Smoked Salmon 
  • 2 tbsp Lime juice
  • 1 tsp Lime zest
  • 1/2 Gelatin Sheet
  • 3 medium sized Avocados 
  • 1 Lime (sliced)
  • 1 tbsp Capers 
  • Salt 
  • Black Pepper 

Making the Cheesecake

I started by mixing the salty crackers and melted butter. Once the mixture became crumbly but sticks together when pressed in my hand I pressed it onto to the bottom of the cheesecake pan. I placed it in the freezer while I prepared the cream. 

I whipped the heavy cream in a stand mixer until I got stiff peaks. I moved the whipped cream to a large bowl. I mixed together my cream cheese, sour cream, 1 tbsp lime juice, lime zest, salt, black pepper, and gelatin (see box instructions for how to prepare it). Once they were mixed together into a smooth cream, I added a third of the whipped cream mixture into this bowl and folded everything together. I repeated the process with the second and last part of the whipped cream mixture until everything was combined. I placed half of the cream mixture on top of the crust, and leveled the top with an offset spatula. I then returned the pan to the freezer for 15 minutes. 

While the pan is in the freezer, I prepared my smoked salmon making sure all the slices are separated. I also sliced 2 of my avocados thinly and dipped them in lime juice. I placed 3/4 of the slice of smoked salmon on top of the cream. I then placed the avocado slices on top of the salmon. I then added the second half of the cream on top of the avocado and leveled again with an offset spatula. I placed the pan back in the freezer for 15 minutes then removed it and spread the rest of my salmon around the outside of the pan, I added my lime slices on top. I refrigerated for 2 hours (it needs to stay in the fridge for at least 2 hours, but you can prepare it up to a day before) 

To decorate, I mashed my last avocado and placed them in a piping bag. I used them to decorate the top of the cheesecake . I finally garnished with some capers and served. 

It’s a very delicious side that can accompany any main dish and compliment your table. 

Enjoy! 🙂