Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free whole grain breadcrumbs and check to make sure the cream cheese is gluten-free.


"If you can mock a leek, you can eat a leek!" - William Shakespeare, Henry V

The refrigerator light goes on...

This is one of my new favorite recipes. The combination of creamy cheesecake, leeks, and salmon is both rich and savory. This a great recipe to serve as a main course, but a 1/3 portion makes a great appetizer.

I prefer to make these cheesecakes in small, 4-inch springform pans. The individual cheesecakes are pretty and they also store better than larger slices of cut cheesecake.


Salmon Cheesecake

Servings: 4 | Serving size: 1 2-inch slice cheesecake (or 1 4-inch cheesecake)

Cooking Time: 75 minutes (does not include chilling time)

This recipe can easily be multiplied and makes very good leftovers.

2 quarts water
16 ounces salmon
1 tsp. white wine vinegar
4 Tbsp. whole wheat or whole grain gluten-free breadcrumbs
1/2 ounce Parmigiano Reggiano (grated)
  spray olive oil
1 tsp. olive oil
1 large leek (sliced crosswise; keep white and green parts separate)
2 large eggs
2 Tbsp. 2% milk
8 ounces reduced fat cream cheese (softened)
4 Tbsp. fresh dill (cut the leaves away from the stems)
1/4 tsp. salt
  fresh ground black pepper to taste

Salmon Cheesecake recipe from Dr. Gourmet

Place the water in a large skillet over high heat.

When the water begins to boil, reduce the heat to a slow simmer, then add the salmon and white wine vinegar.

Poach the salmon for about 20 minutes, until cooked through.

While the salmon is cooking, preheat the oven to 325F.

Place the breadcrumbs and parmesan cheese in a small bowl and toss together with a fork until blended.

Spray an 8-inch springform or other pie pan with oil.

Press the breadcrumb mixture into the bottom of the springform pan.

Wrap the outside of the springform pan with foil.

Fill a large roasting pan with water up to about the 1 1/2 inch mark and place in the preheated oven.

When the salmon is done, remove it from the pan to a plate to cool.

Pour out the water from the poaching skillet and place the skillet over medium high heat.

Add the olive oil and the green part of the leek.

Cook for about 5 minutes. Stir frequently.

Add the white part of the leek and cook for another 7 minutes. Stir frequently.

Whisk the eggs and milk together in a large mixing bowl.

Add the cream cheese and whisk until smooth.

Flake the salmon into the cream cheese mixture.

Add the leeks, salt, dill, and pepper.

Fold together and place the mixture in the springform pan.

Place the springform pan in the water bath in the oven and bake for 35 minutes.

Cool and then chill before serving.

Nutrition Facts

Serving size = 1 2-inch slice cheesecake

Servings = 4


Amount Per Serving

Calories 392 Calories from Fat 216
  % Daily Value
Total Fat 24g
    Saturated Fat 9g 40%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 142mg 47%
Sodium 523mg 23%
Total Carbohydrates 11g 9%
    Dietary Fiber 1g 3%
    Sugars 5g
Protein 30g
Vitamin A 21% Vitamin C 9%
Calcium 18% Iron 8%
Vitamin K 29 mcg Potassium 608 mg
Magnesium 49 mg