Smoked Salmon Cheesecake

Smoked Salmon Cheesecake

This savory play on a classic dessert favorite combines luscious cream cheese, savory smoked salmon and fresh chives for a dish that is sure to be the center of attention at your next party.

Ingredients

  • 18 oz Cream Cheese, softened
  • 10 oz Stonemill Kitchens® Spicy Pepper & Three Cheese Dip
  • 3 tablespoons cornstarch
  • 1/4 teaspoon sugar
  • 2 eggs
  • 7 oz smoked salmon, broken into pieces
  • 1/2 teaspoon salt
  • 1/2 cup chives, sliced
  • 2 pre-made 9-inch pie crusts

Directions

  1. BAKE the pie crust according to the directions on the package.
  2. COMBINE softened cream cheese, Stonemill Kitchens Spicy Pepper & Three Cheese dip, cornstarch and sugar in a mixing bowl using a paddle mixer. Mix on medium speed until combined.
  3. SCRAPE down the sides of the bowl and add the eggs one at a time. Mix on medium speed until fully incorporated.
  4. SCRAPE down the sides of the bowl and add in the salmon pieces, salt, and chives. Mix on low speed until combined.
  5. DIVIDE the cheesecake batter between the two pie crusts and smooth the tops with a spatula.
  6. BAKE in the oven at 325℉ for 20-25 minutes until the internal temperature reaches 165℉.
  7. LET STAND for 20 minutes at room temperature. Serve or store in an air-tight container in the refrigerator or freezer.

wine_beer_pairings

Beverage Pairings

Pair this quesadilla with either an unoaked Chardonnay or White Pinot Noir.

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