Salmon Cheesecake

Salmon cheesecake is a sophisticated idea for an appetizer or a light lunch, inspired by the American culinary tradition but modified to suit the tastes and ingredients we can find in Italy.

Ingredients

• 200 g of savory biscuits (like crackers)
• 100 g of melted butter
• 200 g of smoked salmon
• 300 g of cream cheese, such as Philadelphia
• 200 g of ricotta cheese
• 3 sheets of gelatin (or agar agar if you prefer a plant-based option)
• 1 tablespoon of lemon juice
• Fresh dill to taste
• Salt and pepper to taste
• 1 teaspoon of grated lemon zest (optional)

Preparation

1. Grind the savory biscuits into a fine powder, using a mixer or placing them in a bag and crushing them with a rolling pin.
2. Mix the crushed biscuits with the melted butter, then press the mixture into a springform pan of about 22 cm in diameter, creating an even base. Refrigerate to firm up for at least 30 minutes.
3. In the meantime, soften the gelatin sheets in cold water for 10 minutes.
4. In a bowl, mix the cream cheese with the ricotta, lemon juice, salt, pepper, and, if desired, the grated lemon zest.
5. Lift the gelatin sheets out of the water and dissolve them in a saucepan with a couple of tablespoons of water over heat, until they form a transparent mixture. Allow to cool slightly and then incorporate it into the cheese and ricotta cream. Stir well.
6. Cut the salmon into strips and fold it into the mixture, saving some salmon for the final decoration.
7. Pour the filling on the biscuit base in the fridge and let the cheesecake set in the fridge for at least 4 hours, or even better overnight.
8. When ready to serve, garnish with fresh dill and the strips of salmon you had set aside.

Curiosity

Cheesecake originated as a dessert in New York, but over the years it has spread in many savory variants. This version with smoked salmon is perfect for those who love the delicate and smoky flavors of fish which pair very well with the creaminess of the cheese.