Creamy and lush texture, soft and cheesy, these are all the words I could think of while trying out salmon-brie cheesecake. Apart from the normal cheesecake that mainly use sweets as the side flavor, this recipe use smoke salmon to bring the bits of saltiness and sea essence to decorate the whole picture.
For seasoning, a couple spin of salt and pepper is enough, though I would use some garlic salt for extra bold flavor. Since brie is kinda mild, creamy and nutty, it’s perfect to complement with some extra fresh crushed almond.
Just make sure to bake the slow and easy to let all the moisture dissipated. Otherwise cake will be soggy. For the last 5 minutes or so, you can crank the oven up high to have the outer layer crispier.
- 8 oz brie
- 4 oz cream cheese
- 1 egg
- 1 Tbsp flour
- 1 Tbsp milk
- 3 - 4 oz smoked salmon
- parsley, thyme and chives
- 10 crackers
- 1 Tbsp butter
- Crush the crackers and mix with 1 Tbsp melt butter.
- Press cracker crumbs into a 6 inch spring form pan or baking dish.
- Preheat oven to 350 F, bake cracker for 10 minutes.
- Use a peeler to peel off the outer skin of brie block.
- Whip or mix egg, flour, milk and cheese.
- Finely mince parsley and other herbs, save some for topping decoration, and add the rest to the above mixture as well.
- Cut and chop smoked salmon into smaller pieces then stir into the cheese mixture leaving about an oz or two for decoration.
- Pour this cheese mixture into baking pan and bake for 45 minutes or so. Test with an insert to make sure it comes out clean.
- Once done, let cool to room temperature. Decorate with herbs and remaining smoked salmon