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Category: Cheese
Prep Time: Cook Time: Total Time:
85 g water biscuits
85 g butter
3 T parsley
2 lg eggs
225 g cream cheese
1/2 lemon, zest and juice
170 ml creme fraiche
28 g powdered gelatine
28 g smoked salmon
ground black pepper
mayo
chopped parsley
Wash and finely chop the parsley.
Crush biscuits until coarse and sm pieces.
Melt butter, remove from heat; stir in crushed biscuits.
Season generously with pepper.
Stir in parsley.
Lightly oil the interior of spring form pan and spread biscuit mixture. Refrigerate.
Separate eggs;set aside whites.
Mix yolks, cheese, zest , juice, creme fraiche, black pepper; beat until smooth.
4T cold water in a saucepan; sprinkle in gelatine. Leave a few minutes until forms a sort of slushy cake; then heat gently until
it is all melted.
Fold gelatine into cheesey mix.
Beat egg whites to stiff peaks; fold very gently into filling with spatula.
Put into pan, smoothing off the top.
Refrigerate overnight, it needs to set or it'll fall apart upon slicing.
It will be much looser than a proper cheesecake. So ease the sides of the cheesecake from the tin.
Spread the perimeter with mayo and press
chopped parsley into it until you have green sides to the outter rim of the cheesecake.
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Salmon Cheesecake
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Category: Cheese
Prep Time: Cook Time: Total Time:
85 g water biscuits
85 g butter
3 T parsley
2 lg eggs
225 g cream cheese
1/2 lemon, zest and juice
170 ml creme fraiche
28 g powdered gelatine
28 g smoked salmon
ground black pepper
mayo
chopped parsley
Wash and finely chop the parsley.
Crush biscuits until coarse and sm pieces.
Melt butter, remove from heat; stir in crushed biscuits.
Season generously with pepper.
Stir in parsley.
Lightly oil the interior of spring form pan and spread biscuit mixture. Refrigerate.
Separate eggs;set aside whites.
Mix yolks, cheese, zest , juice, creme fraiche, black pepper; beat until smooth.
4T cold water in a saucepan; sprinkle in gelatine. Leave a few minutes until forms a sort of slushy cake; then heat gently until
it is all melted.
Fold gelatine into cheesey mix.
Beat egg whites to stiff peaks; fold very gently into filling with spatula.
Put into pan, smoothing off the top.
Refrigerate overnight, it needs to set or it'll fall apart upon slicing.
It will be much looser than a proper cheesecake. So ease the sides of the cheesecake from the tin.
Spread the perimeter with mayo and press
chopped parsley into it until you have green sides to the outter rim of the cheesecake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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