CheesecakeSmoked Salmon Cheesecake

Submitted by Chef Scott Hamel; Tsa-Kwa-Luten Lodge  300 ° F (150° C)  1.5 (1 1/2) Hours


1/2 lb. ( 250 g) Smoked Salmon, diced into small bits

1/2 C (125 mL) Fine Dry Bread Crumbs

3  8 oz (250 g) Packages of Cream Cheese, room temperature

1  4 oz (125 g) Package Cream Cheese, room temperature

4     Eggs

1/3 C (75 mL) Whipping Cream

3 Tbsp (45 mL) Butter

1/2 C  (125 mL) Chopped Onion

1/2 Green Pepper, chopped in small pieces

1/2 Red Pepper, chopped in small pieces

1/2 C (125 mL) Gruyere Cheese, grated

1/4 C (60 mL) Parmesan Cheese, grated

2 tsp (10 mL) Dill

Pepper to Taste


Preheat oven to 300° F (150° C)

Butter the bottom and sides of a 9 inch (22 cm) spring form pan. Sprinkle the inside of the pan with fine dry bread crumbs. Shake the pan until it’s lightly coated, then tip out the excess crumbs.

Place cream cheese, eggs and whipping cream in a large bowl or food processor basin and beat until thoroughly blended. Should be smooth.

Melt butter in a frying pan, add chopped onion and sauté until soft. Add green and red peppers and sauté until just tender.

Fold smoked salmon, Gruyere cheese, Parmesan cheese, dill and pepper into the cream cheese mixture. Add the sautéed onions and peppers. Pour into prepared pan and shake to level.

Place pan in a slightly larger pan and pour boiling water into the larger pan to about 2 inches (5 cm). Bake 1 1/2 hours.

After the time has passed turn the oven off and leave the cheesecake in the oven for another hour. Lift out of the water bath and place on a rack to cool completely.

Refrigerate until just prior to serving. Serve at room temperature.

Serves 16 to 20 as a appetizer.