Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping.
Hello everybody, it is Louise, welcome to our recipe page. Today, we're going to prepare a distinctive dish, smoked salmon and blue cheese cheesecake with an avocado cream topping. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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To begin with this particular recipe, we must prepare a few components. You can have smoked salmon and blue cheese cheesecake with an avocado cream topping using 24 ingredients and 9 steps. Here is how you can achieve it.
Composition - Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping:
- Require of bottom crust.
- Give 4 tbsp of butter.
- Need 6 oz of multigrain crackers.
- You need 1 tsp of agave nectar.
- Give for canola spray.
- Provide for cheesecake base.
- You need 1 1/4 lb - cream cheese.
- Provide 1 1/2 tbsp agave nectar.
- You need 4 oz for ricotta cheese.
- You need 4 of eggs, large.
- You need 1/4 cup - half and half.
- Prepare 4 oz blue cheese.
- Provide of filling to be stirred into the base.
- You need 4 for to 8 ounces smoked salmon, crumbled.
- Need 3 tbsp - piementos, small diced.
- Prepare 2 tbsp - diced chives, minced.
- Provide 1 pinch - Herb de Provence.
- Prepare 1/2 tsp - ground black pepper.
- You need of topping.
- Prepare 6 of sour cream.
- Prepare 1 for avocado, small.
- Provide 1 tbsp sugar.
- Provide 2 tbsp chives, minced.
- Give 1 for parsley, dried.
Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping steps:
- Melt butter, add crumbled crackers & sweetener, and mix. Spray spring form pan with oil spray. Pour bottom mixture into pan. Hand press down firmly..
- Mix cream cheese and then add the ricotta with the agave nectar. Scrape and mix in eggs. Scrape and mix in dairy. Incorporate blue cheese last..
- In a bowl combine salmon, chives, pimentos, peppers, and herbs. And then combine with cheesecake base. Very the amount of salmon with the type of salmon..
- Pour mixture into spring form pan. Place pan a lipped sheet pan. Fill sheet with 1/4 inch water..
- Place cheesecake into a 350°F preheated oven. Bake 50 to 65 minutes. You just want the cheesecake to start to brown up and crack. Cheesecake is not done until it sets up overnight..
- Remove cheesecake..
- Remove avocado flesh. Dash with lemon juice and mix. Add sour cream and mix on speed 1 until nice and smooth. Pour over cheesecake. Return to oven for 10 more minutes..
- Remove from oven. Top with chives and parsley. a Let cool for 30 minutes. Put in fridge overnight..
- Remove from fridge next day. Take out of the pan. Cut and serve..
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