Ingredients with Measurements:
- 1 cup smoked salmon, chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3 eggs
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup black olives, chopped
- 1/4 cup green onions, chopped
- 1/4 cup fresh dill, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup bread crumbs
- 1/4 cup butter, melted
Special equipment needed:
- 9-inch springform pan
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a food processor, combine the cream cheese, sour cream, mayonnaise, eggs, sun-dried tomatoes, olives, green onions, dill, salt, and black pepper. Process until smooth.
3. Add the chopped smoked salmon and pulse a few times to combine.
4. In a separate bowl, mix the bread crumbs and melted butter until well combined.
5. Press the bread crumb mixture into the bottom of the springform pan.
6. Pour the smoked salmon mixture over the bread crumb crust.
7. Bake for 45-50 minutes, or until the cheesecake is set and the top is lightly golden.
8. Remove from the oven and let cool for 10 minutes.
9. Run a knife around the edge of the cheesecake to loosen it from the pan.
10. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
- Total time: 3 hours (including chilling time)
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 310
- Fat: 26g
- Carbohydrates: 8g
- Protein: 12g
Substitutions for ingredients:
- Smoked salmon: You can substitute with cooked salmon or canned salmon.
- Cream cheese: You can substitute with ricotta cheese or cottage cheese.
- Sour cream: You can substitute with Greek yogurt.
- Sun-dried tomatoes: You can substitute with roasted red peppers.
- Black olives: You can substitute with green olives or capers.
- Fresh dill: You can substitute with fresh parsley or chives.
Variations:
- Add chopped artichoke hearts or roasted garlic for extra flavor.
- Use different types of cheese, such as goat cheese or feta cheese.
- Add chopped cooked shrimp or crab meat for a seafood twist.
Tips and tricks:
- Make sure the cream cheese is softened before mixing it with the other ingredients.
- Use a food processor to ensure a smooth and creamy texture.
- Let the cheesecake cool for 10 minutes before removing it from the pan to prevent it from cracking.
- Chill the cheesecake for at least 2 hours before serving to allow it to set properly.
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 sprigs and lemon wedges.
Garnishes:
- Fresh dill sprigs
- Lemon wedges
Pairings:
- Serve with crackers or toasted baguette slices.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the cheesecake cracks, it is still edible and can be covered with a sauce or garnish.
Food safety advice:
- Make sure the smoked salmon is fully cooked before using it in the recipe.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food history:
- Cheesecake has been around since ancient Greece and was originally made with simple ingredients such as cheese, honey, and wheat.
Flavor profiles:
- Smoky, creamy, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or as a main course with a side salad.
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