Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
Avoid this recipe if you are lactose intolerant.
Sodium
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.
"Because you don't live near a bakery doesn't mean you have to go without cheesecake." -Hedy Lamarr
Cheesecake is not just for dessert and this recipe is a great example. The combination of creamy cheesecake, leeks and salmon is both rich and savory. It is a great recipe to serve as a main course but a 1/3 portion makes a great appetizer.
Dill is the classic herb with salmon and the fresh dill is really special. Dried dill works well (use 1/3 the amount) and other great herbs include chives, tarragon, or marjoram (either fresh or dried).
You can make these cheesecakes in small four inch springform pans. The individual cheesecakes are pretty and they also store better than larger slices of cut cheesecake.
Servings: 4 | Serving size: 1 slice cheesecake (or 1 4-inch cheesecake)
Cooking Time: 75 minutes | Chilling time: 60 minutes
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 breadcrumbs (or whole grain gluten-free breadcrumbs)
1/2 ounce Parmigiano Reggiano (grated)
spray olive oil
1 tsp. olive oil
1 large leek (sliced crosswise)
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
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 300°F.
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.
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 swirl to coat the pan.
Add the green part of the leek.
Cook for about 5 minutes. Stir frequently.
Add the white part of the leek and cook for another 3 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 gently until well blended.
Place the mixture in the springform pan.
Place the springform pan in the oven and bake for 60 minutes (40 minutes if cooking in individual pans).
Cool and then chill before serving.
Nutrition Facts
Serving size: 1/4 cheesecake or 1 4-inch cheesecake
Servings: 4
Amount Per Serving
Calories 535 | Calories from Fat 270 |
% Daily Value |
Total Fat 30g | 38% |
Saturated Fat 11g | 56% |
Monounsaturated Fat 8g | |
Trans Fat 0g | |
Cholesterol 192mg | 64% |
Sodium 594mg | 26% |
Total Carbohydrates 26g | 10% |
Dietary Fiber 3g | 9% |
Sugars 5g | |
Protein 36g |
Vitamin A 18% | Vitamin C 5% |
Calcium 8% | Iron 0% |
Vitamin K 42mcg | Potassium 559mg |
Magnesium 40mg |