Hot-smoked salmon cheesecake

Hot-smoked salmon cheesecake
  • 8:25 Prep
  • 1:00 Cook
  • 8 Servings
  • Advanced

Keep chilled essentials in the fridge for casual entertaining ideas, like this savoury salmon cheesecake.

Featured in
Gourmet Recipes, Main recipes


  • 200g oat or digestive biscuits
  • 1/4 cup (40g) finely grated parmesan
  • 60g unsalted butter, melted
  • 250g cream cheese
  • 3 eggs
  • 300ml thickened cream
  • 300g firm ricotta
  • 450g hot-smoked salmon, skin removed, flaked
  • 1/4 cup chopped dill
  • 4 spring onions, thinly sliced
  • Finely grated zest of 1 lemon, plus lemon wedges to serve
  • 3 cups mixed salad leaves (mesclun)


  • 1/4 cup (60ml) extra virgin olive oil
  • Zest and juice of 1 lemon


  • Step 1
    Preheat the oven to 160°C and grease a 24cm springform cake pan.
  • Step 2
    Whiz biscuits in a food processor until fine crumbs. Add the parmesan and melted butter and pulse to combine. Press onto the base of the cake pan and chill for 10 minutes. Place in the oven and bake for 10 minutes, then set aside to cool.
  • Step 3
    Place cream cheese, eggs, thickened cream and ricotta in a cleaned processor and process until smooth. Season and add salmon, dill, spring onion and lemon zest, and pulse gently until just combined. Pour over the base and bake for 45-50 minutes until just set (the centre will still have a gentle wobble). Turn the heat off and allow the cake to cool completely in the oven, then cover and refrigerate overnight.
  • Step 4
    For the dressing, whisk together oil, lemon rind and juice, and season. Toss dressing with salad leaves and serve with salmon cheesecake and lemon wedges.


  • 2829 kj


  • 54g

    Fat Total

  • 27g

    Saturated Fat

  • 27g


  • 874.47mg


  • 9g

    Carbs (sugar)

  • 21g

    Carbs (total)

All nutrition values are per serve


There are lots of pantry and chilled essentials in this cheesecake.

Biscuits for cake and slice bases, cream cheese and ricotta for baking and parmesan and hot-smoked salmon for salads and pasta sauces. Begin this recipe a day ahead.

  • Author: Valli Little
  • Image credit: Mark Roper
  • Publication:



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