Ingredients with Measurements:
- 1 1/2 cups crushed butter crackers
- 1/4 cup grated Parmesan cheese
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 3 eggs
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/2 cup chopped artichoke hearts
- 8 oz smoked salmon, chopped
- Salt and pepper to taste
Special equipment needed:
- 9-inch springform pan
- Food processor
- Mixing bowls
- Electric mixer
- Large roasting pan
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the butter crackers until finely crushed. Add the grated Parmesan cheese and melted butter, and pulse until combined.
3. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
4. In a mixing bowl, beat the cream cheese until smooth. Add the sour cream and beat until combined.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the chopped dill, chives, artichoke hearts, and smoked salmon. Season with salt and pepper to taste.
7. Pour the mixture over the cooled crust and smooth the top.
8. Place the springform pan in a large roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the springform pan.
9. Cover the springform pan with aluminum foil and bake for 1 hour and 15 minutes, or until the cheesecake is set.
10. Remove the cheesecake from the water bath and let cool to room temperature.
11. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Oven temperature: 325°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 420
- Fat: 35g
- Carbohydrates: 13g
- Protein: 16g
Substitutions for ingredients:
- Instead of butter crackers, you can use graham crackers or saltine crackers.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of smoked salmon, you can use cooked shrimp or crab meat.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Use different herbs such as basil or parsley.
- Add a layer of sliced cucumbers or avocado on top of the cheesecake before serving.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to prevent lumps.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
Storage instructions:
- Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the cheesecake cold.
Presentation ideas:
- Garnish with fresh dill or chives.
- Serve with crackers or bread.
Garnishes:
- Fresh dill or chives
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad or roasted vegetables.
Troubleshooting advice:
- If the cheesecake cracks, it is still edible and can be covered with a topping such as sour cream or whipped cream.
Food safety advice:
- Make sure the cheesecake is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
- Creamy, savory, and slightly smoky.
Serving suggestions:
- Serve as an appetizer or as a main dish with a side salad.
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