Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping
Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping. In a bowl combine salmon, chives, pimentos, peppers, and herbs. And then combine with cheesecake base. Very the amount of salmon with the type of salmon. Spray spring form pan with oil spray. Mix cream cheese and then add the ricotta with the agave nectar. To cook Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping you need 24 ingredients and 9 steps easily.
The ingredients needed to make Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping:
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of bottom crust
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4 tbsp of butter
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6 oz of multigrain crackers
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1 tsp of agave nectar
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of canola spray
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of cheesecake base
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1 1/4 lb of cream cheese
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1 1/2 tbsp of agave nectar
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4 oz of ricotta cheese
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4 of eggs, large
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1/4 cup of half and half
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4 oz of blue cheese
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of filling to be stirred into the base
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4 of to 8 ounces smoked salmon, crumbled
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3 tbsp of piementos, small diced
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2 tbsp of diced chives, minced
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1 pinch of Herb de Provence
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1/2 tsp of ground black pepper
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of topping
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6 of sour cream
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1 of avocado, small
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1 tbsp of sugar
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2 tbsp of chives, minced
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1 of parsley, dried
Steps to make Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping:
- Melt butter, add crumbled crackers & sweetener, and mix. Spray spring form pan with oil spray. Pour bottom mixture into pan. Hand press down firmly.
- Mix cream cheese and then add the ricotta with the agave nectar. Scrape and mix in eggs. Scrape and mix in dairy. Incorporate blue cheese last.
- In a bowl combine salmon, chives, pimentos, peppers, and herbs. And then combine with cheesecake base. Very the amount of salmon with the type of salmon.
- Pour mixture into spring form pan. Place pan a lipped sheet pan. Fill sheet with 1/4 inch water.
- Place cheesecake into a 350°F preheated oven. Bake 50 to 65 minutes. You just want the cheesecake to start to brown up and crack. Cheesecake is not done until it sets up overnight.
- Remove cheesecake.
- Remove avocado flesh. Dash with lemon juice and mix. Add sour cream and mix on speed 1 until nice and smooth. Pour over cheesecake. Return to oven for 10 more minutes.
- Remove from oven. Top with chives and parsley. a Let cool for 30 minutes. Put in fridge overnight.
- Remove from fridge next day. Take out of the pan. Cut and serve.
This recipe was created by chef Todd Ginsberg of Atlanta restaurant The General Muir. Applesauce is a classic topping for potato pancakes, but all sorts of flavors pair wonderfully with fried potatoes, including this creative topping of smoked salmon with herbed sour cream. This simple but elegant recipe would be right at. To assemble the salad, place the lettuce, asparagus, avocado, salmon, zest and dill on a platter. Take your cream cheese in a medium bowl and warm it in the microwave just so it is a little bit soft.
