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Fun With Food: Savory Salmon Cheesecake

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Don’t get all skeeved out because it says ‘cheesecake’. Really, it’s more of a salmon spread in cheesecake form, and it’s delicious. You’re welcome.



  • ¼ c dried breadcrumbs
  • ⅔ c parmesan, divided into ½ c plus 2tbsp and 2 tsp.
  • 2 tbsp butter at room temperature
  • 2 pkgs cream cheese
  • 2 large eggs
  • 2 tbsp finely chopped tarragon
  • 2 tbsp italian parsely
  • 1 tsp lemon zest
  • 2 tbsp finely minced shallots
  • ½ c sour cream
  • 6 oz salmon, finely chopped
  • salt & pepper to taste



  1. Preheat oven to 350 degrees. Prepare either 1- 6×3″ or 2- 4.5×2″ springform pans with cooking spray.
  2. Blend bread crumbs, 2tbsp+ 2tsp cheese, and butter. Press into the bottom of the pan(s), making an even layer. Set aside.
  3. Place cream cheese in the bowl of your stand mixer. Using a flat paddle, beat on medium speed until light and fluffy. Beat in remaining cheese. Add eggs, one at a time, beating well after each addition. Scrape down bowl as necessary. Beat in herbs, lemon zest, and seasonings and mix well. Lower speed and add sour cream followed by chopped salmon.
  4. Pour batter into pan(s), and smooth tops with an offset spatula. Place pan(s) into larger pan filled with 1 inch hot water. Bake 30-40 minutes. Cake will be set around the edges, but still soft and creamy in the middle. Turn off oven and let cool. Move to wire racks and cool completely. Refrigerate 2 hours and serve. May be stored in the refrigerator for 2 days in its pan, wrapped tightly in plastic wrap.

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