Salmon Cheescake Recipe

Name: Salmon Cheescake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pie crust; 1 cup Ritz crackers crushed fine; 3 tablespoons melted butter or margarine; cheesecake; 2 packets 8 oz. cream cheese, softened; 3 eggs; 1/4 cup sour cream; 1 1/2 cans red salmon, skinned, deboned, dark meat scaped off. You'll have a plate of beautiful flaked fish; 1 tablespoon lemon juice; 1-2 tablespoons white horseradish (jar); 1 tablespoon dried parsley, heaping spoon; 1/2 teaspoon liquid smoke

Servings: persons

pie crust
1 cup Ritz crackers crushed fine
3 tablespoons melted butter or margarine
cheesecake
2 packets 8 oz. cream cheese, softened
3 eggs
1/4 cup sour cream
1 1/2 cans red salmon, skinned, deboned, dark meat scaped off. You'll have a plate of beautiful flaked fish
1 tablespoon lemon juice
1-2 tablespoons white horseradish (jar)
1 tablespoon dried parsley, heaping spoon
1/2 teaspoon liquid smoke

1
preheat oven to 350
2
Mix cracker crumbs and melted butter well and press into bottom of 9 inch prepared (with butter and parchment paper) spring form pan. Bake at 350 for 10 minutes and set aside.
3
Lower oven temp to 325
4
Beat cream cheese. Add eggs, one at a time, then sour cream. Add samon, lemon juice, horseradish, parsley, and liquid smoke; mix well. Pour into crust and bake at 325 for 45 to 60 minutes or until the middle is set. Run knife around edge to loosen after removing from oven. Set on cake/cookie rack to cool.
5
for the topping whip: 1/2 cup sour cream, 1/2 cup mayonnaise, 1/2 teaspoon white horseradish, and 1 or 2 good shots of Tabasco. You may either spread on top or serve on the side. Decorate with fresh dill.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: pie crust, 1 cup Ritz crackers crushed fine, 3 tablespoons melted butter or margarine, cheesecake, and more.

Yes, Salmon Cheescake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Salmon Cheescake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions