Smoked Salmon and Blue Cheese Cheesecake with an Av

Name: Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp butter; 6 oz multigrain crackers; 1 tsp agave nectar; 1 1/4 lb cream cheese; 1 1/2 tbsp agave nectar; 4 oz ricotta cheese; 4 eggs, large; 1/4 cup half and half; 4 oz blue cheese; 4 to 8 ounces smoked salmon, crumbled; 3 tbsp piementos, small diced; 2 tbsp diced chives, minced; 1 pinch Herb de Provence; 1/2 tsp ground black pepper; 6 sour cream; 1 avocado, small; 1 tbsp sugar; 2 tbsp chives, minced; 1 parsley, dried

Servings: persons

4 tbsp butter
6 oz multigrain crackers
1 tsp agave nectar
1 1/4 lb cream cheese
1 1/2 tbsp agave nectar
4 oz ricotta cheese
4 eggs, large
1/4 cup half and half
4 oz blue cheese
4 to 8 ounces smoked salmon, crumbled
3 tbsp piementos, small diced
2 tbsp diced chives, minced
1 pinch Herb de Provence
1/2 tsp ground black pepper
6 sour cream
1 avocado, small
1 tbsp sugar
2 tbsp chives, minced
1 parsley, dried

1
Melt butter, add crumbled crackers & sweetener, and mix.
2
Spray spring form pan with oil spray.
3
Pour bottom mixture into pan.
4
Hand press down firmly.
5
Mix cream cheese and then add the ricotta with the agave nectar.
6
Scrape and mix in eggs.
7
Scrape and mix in dairy.
8
Incorporate blue cheese last.
9
In a bowl combine salmon, chives, pimentos, peppers, and herbs.
10
And then combine with cheesecake base.
11
Very the amount of salmon with the type of salmon.
12
Pour mixture into spring form pan.
13
Place pan a lipped sheet pan.
14
Fill sheet with 1/4 inch water.
15
Place cheesecake into a 350F preheated oven.
16
Bake 50 to 65 minutes.
17
You just want the cheesecake to start to brown up and crack.
18
Cheesecake is not done until it sets up overnight.
19
Remove cheesecake.
20
Remove avocado flesh.
21
Dash with lemon juice and mix.
22
Add sour cream and mix on speed 1 until nice and smooth.
23
Pour over cheesecake.
24
Return to oven for 10 more minutes.
25
Remove from oven.
26
Top with chives and parsley.
27
a Let cool for 30 minutes.
28
Put in fridge overnight.
29
Remove from fridge next day.
30
Take out of the pan.
31
Cut and serve.

1660

kcal

Calories

152

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 19 ingredients. The key ingredients include: 4 tbsp butter, 6 oz multigrain crackers, 1 tsp agave nectar, 1 1/4 lb cream cheese, and more.

Yes, Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping 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!

Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions