This HOT-SMOKED SALMON CHEESECAKE is YUMMY!! And as always with the recipes I choose, easy to make. It will serve 8 to 10 people. It’s a recipe from Delicious magazine.
This is a high protein dish…hahaha!
200g oat or digestive biscuits
1/4 cup (40g) finely grated parmesan
60g unsalted butter, melted
250g cream cheese
300ml thickened cream
300g firm ricotta
450g hot-smoked salmon, skin removed, flaked
1/4 cup chopped dill
4 spring onions, thinly sliced
finely grated zest of 1 lemon, plus lemon wedges to serve
- Preheat the oven to 160°C and grease a 24cm springform cake pan.
- Whiz biscuits in a food processor until fine crumbs. Add the parmesan and melted butter and pulse to combine. Press onto the base of the cake pan and chill for 10 minutes. Place in the oven and bake for 10 minutes, then set aside to cool.
- Place cream cheese, eggs, thickened cream and ricotta in a cleaned processor and process until smooth. Season and add salmon, dill, spring onion and lemon zest, and pulse gently until just combined.
- Pour over the base and bake for 45-50 minutes until just set (the centre will still have a gentle wobble).
- Turn the heat off and allow the cake to cool completely in the oven, then cover and refrigerate overnight.
All the ingredients didn’t fit in the bowl of my food processor at the end of step 3. So I emptied everything in another big bowl and finished mixing it by hand.
I cooked the cheesecake for about 1h15 minutes in my oven. I took it out of the fridge about 30 minutes before serving it with a tomato coulis. But I think it would be delicious with homemade mayonnaise. Just to add more calories to the whole dish!
Junk mail just disappeared from my letterbox (and my neighbours) last year, so I’m glad to say it’s back on! By popular demand…
And let’s have a double whammy!
First, the impending release of “Batman versus Superman”. Which is not much to go by according to the critics…Although, you will spend less money to go to the movies to watch it then buy a doll…
My money is on a safe choice: Barbie! And in new sizes… with new hair… for all of us girls who are not blond (but secretly dream of being one) or rangas (yes, some of us dream of this too!). Lucky I have wigs in all these colors, so I don’t feel too pressured about getting a new Barbie!
Deal of the week: it can only be the killer combo of the Playboy body spray and the rings for the guys. Just love the words hard-wearing and ruggedly good looking…Does it apply to the rings or the guys?
Apart from eating 24/7, I did other good stuff this long weekend (which in Australia is 4 days long, as Good Friday is also a public holiday).
It was a great weekend!
Don’t believe in the Easter Bunny: believe in the Easter Piglet!
Pork rillettes and salmon rillettes.
Spinach, feta and pinenut hummus.
Hot-smoked salmon cheesecake.
Upside-down plum cake.
Raspberry sorbet, gluten-free chocolate cake (this is to say it was a full-fat chocolate cake!) and lemon, orange and Earl Grey tea madeleine.
And there was also a delicious lunch of sausage pappardelle at Jamie’s in Perth and my Indian neighbour’s divine calamari curry.
All of this shared with good friends, accompanied by copious amount of alcohol and in a state of contented bliss. What more do you need?
I found this recipe in a French magazine, “ELLE A TABLE”.
There are still a few nectarines around, otherwise use plums.
150g caster sugar
200g plain flour
5g vanilla sugar
150g soft butter
1 tablespoon honey
- Preheat oven to 180°C. Line a baking tin with baking paper.
- Put the flour, sugar, vanilla sugar, butter, egg and cream in the bowl of a food processor and mix until you get a smooth batter.
- Wash nectarines, dry them and cut them in quarters.
- Pour the batter in the baking tin, put the nectarines quarters on top and drizzle with the honey.
- Bake for 30 to 40 minutes.
I used a round glass dish, which I greased and lined with baking paper.
Tip: you can add 50g roasted pinenuts in the batter.