Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping.
You can cook Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping using 24 ingredients and 9 steps. Here is how you cook it.
Ingredients of Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping
- It’s of bottom crust.
- You need 4 tbsp of butter.
- Prepare 6 oz of multigrain crackers.
- You need 1 tsp of agave nectar.
- Prepare of canola spray.
- It’s of cheesecake base.
- It’s 1 1/4 lb of cream cheese.
- You need 1 1/2 tbsp of agave nectar.
- You need 4 oz of ricotta cheese.
- You need 4 of eggs, large.
- Prepare 1/4 cup of half and half.
- Prepare 4 oz of blue cheese.
- You need of filling to be stirred into the base.
- Prepare 4 of to 8 ounces smoked salmon, crumbled.
- You need 3 tbsp of piementos, small diced.
- It’s 2 tbsp of diced chives, minced.
- Prepare 1 pinch of Herb de Provence.
- It’s 1/2 tsp of ground black pepper.
- You need of topping.
- Prepare 6 of sour cream.
- It’s 1 of avocado, small.
- Prepare 1 tbsp of sugar.
- It’s 2 tbsp of chives, minced.
- Prepare 1 of parsley, dried.
Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping instructions
- 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..