Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping
Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, smoked salmon and blue cheese cheesecake with an avocado cream topping. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we must first prepare a few ingredients. You can have smoked salmon and blue cheese cheesecake with an avocado cream topping using 24 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping:
  1. Make ready bottom crust
  2. Prepare 4 tbsp butter
  3. Prepare 6 oz multigrain crackers
  4. Prepare 1 tsp agave nectar
  5. Take canola spray
  6. Make ready cheesecake base
  7. Get 1 1/4 lb cream cheese
  8. Prepare 1 1/2 tbsp agave nectar
  9. Take 4 oz ricotta cheese
  10. Prepare 4 eggs, large
  11. Make ready 1/4 cup half and half
  12. Prepare 4 oz blue cheese
  13. Prepare filling to be stirred into the base
  14. Make ready 4 to 8 ounces smoked salmon, crumbled
  15. Prepare 3 tbsp piementos, small diced
  16. Take 2 tbsp diced chives, minced
  17. Take 1 pinch Herb de Provence
  18. Get 1/2 tsp ground black pepper
  19. Take topping
  20. Prepare 6 sour cream
  21. Get 1 avocado, small
  22. Take 1 tbsp sugar
  23. Get 2 tbsp chives, minced
  24. Take 1 parsley, dried
Steps to make Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping:
  1. Melt butter, add crumbled crackers & sweetener, and mix. Spray spring form pan with oil spray. Pour bottom mixture into pan. Hand press down firmly.
  2. 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.
  3. 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.
  4. Pour mixture into spring form pan. Place pan a lipped sheet pan. Fill sheet with 1/4 inch water.
  5. 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.
  6. Remove cheesecake.
  7. 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.
  8. Remove from oven. Top with chives and parsley. a Let cool for 30 minutes. Put in fridge overnight.
  9. Remove from fridge next day. Take out of the pan. Cut and serve.

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