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

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We hope you got benefit from reading it, now let’s go back to smoked salmon and blue cheese cheesecake with an avocado cream topping recipe. To make smoked salmon and blue cheese cheesecake with an avocado cream topping you need 24 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping:
  1. Take bottom crust
  2. Prepare 4 tbsp butter
  3. You need 6 oz multigrain crackers
  4. Get 1 tsp agave nectar
  5. Provide canola spray
  6. Prepare cheesecake base
  7. Take 1 1/4 lb cream cheese
  8. Get 1 1/2 tbsp agave nectar
  9. You need 4 oz ricotta cheese
  10. Take 4 eggs, large
  11. Take 1/4 cup half and half
  12. Get 4 oz blue cheese
  13. Provide filling to be stirred into the base
  14. Take 4 to 8 ounces smoked salmon, crumbled
  15. Use 3 tbsp piementos, small diced
  16. Provide 2 tbsp diced chives, minced
  17. Take 1 pinch Herb de Provence
  18. Prepare 1/2 tsp ground black pepper
  19. You need topping
  20. Take 6 sour cream
  21. Take 1 avocado, small
  22. Provide 1 tbsp sugar
  23. Get 2 tbsp chives, minced
  24. You need 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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