January 13, 2014
This savory cheesecake is a unique spin on the beloved lox sandwich. Smoked salmon and dill are blended into a creamy, lemony, light cheesecake in this recipe from Bakepedia, who top it all off with everything bagel-flavored pretzel chips. It’s just as decadent as a day at the spa.
Ingredients:
Crust
¼ cup finely ground Pretzel Crisps, in Everything flavor, or dried breadcrumbs
⅔ cup grated parmesan cheese
2 tablespoons unsalted butter, melted
Cheesecake
2, 8-ounce packages (1 pound) cream cheese, at room temperature, , cut into pieces
2 large eggs, at room temperature
2 tablespoons chives, chopped
2 tablespoons Italian parsley, chopped
1 teaspoon lemon zest
¼ teaspoon salt
Ground black pepper to taste
½ cup sour cream
6 ounces smoked salmon, chopped fine
Decoration and serving
1 ounce smoked salmon in a large piece
Long pieces of chives
1 English or hothouse cucumber, sliced into ¼-inch thick rounds
Extra Pretzel Crisps or crackers
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