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Smoked Fish Cheesecake

This savory cheesecake is perfect when sliced relatively thin as an appetizer, but also works well for lunch or even as an entrée. Fans of our Northern Bagel will be familiar with its creamy, lightly salmony flavors.

Crust:

  • 4 Tbsp melted butter
  • 1 large egg white
  • 1 ½ cups crushed bagel chips

Filling:

  • 24oz cream cheese (bring to room temperature before mixing)
  • 4oz sour cream
  • 3 Tbsp cornstarch
  • 1 tsp salt
  • 2 large eggs
  • 10oz (.625lbs) smoked fish, de-boned and flaked (we suggest 8oz smoked lake trout and 2oz smoked sockeye salmon [for color], but any combination will do)
  • ⅓ cup finely chopped chives

Directions:
1. Preheat oven to 350°F.

2. In a small bowl, combine melted butter, bagel chips, and egg white. Press the mixture into the bottom of a 10-inch spring-form pan. Bake for 8 minutes. Remove from the oven to cool, and adjust the oven to 250°F.

3. In a mixing bowl fitted with a paddle attachment, blend the cheese, sour cream, cornstarch, and salt until combined. Mix in the eggs. Remove the bowl from the mixer and fold in the smoked fish and chives. Pour mixture into the cooled crust.

4. Bake at 250°F for 1 hour, then turn off the oven and let sit in the oven (don’t open the door during this process) for an additional hour. Cool on a rack for at least 4 hours. Carefully un-mold (you may want to run a knife around the edge first) and refrigerate until ready to serve.

Tip: The flavor of the smoked salmon is more apparent as the cheesecake warms up after refrigeration, so you may wish to allow your slices to warm up a little before serving.

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