Smoked Salmon Cheesecake

Oct 19, 2021

20211015_145754 (2).jpgPike Place Chowder in Seattle makes an amazing Smoked Salmon Chowder. This elegant cheesecake takes the components of the soup and transforms them into an easy appetizer. Serve this as a twist your guests will love…..


120 gram Pretzels
1 ½ Tbsp Parmesan Cheese Product
½ cup Butter


1 Tbsp Frank’s Hot Sauce
1 ½ Tsp Tomato Paste
½ Tsp Salt
½ Tsp Black Pepper
2 Tsp Chopped Garlic
1 ½ Cup Bles Wold Quark Yogurt
4 oz Cream Cheese, softened
3 Eggs
75 Gr Smoked Salmon
1 Cup finely minced onion, sauteed in 1 Tbsp Butter


Preheat oven to 350 F. Place an 8 inch round baking pan on a piece of parchment paper, and trace around the bottom. Cut it out. Spray pan with non stick baking spray and place parchment paper circle in the bottom. Crush pretzels by pulsing them in the food processor until finely ground. Melt butter and measure Parmesan Cheese product into a small bowl. Combine Pretzel crumbs,Parmesan Cheese and Butter and mix together. Press firmly on the bottom of prepared pan. Bake for 5 minutes.

Place first 9 filling ingredients into the bowl of the food processor. Process until smooth. Stir in sauteed onions. Pour filling over baked crust. Return to oven and bake 35-40 minutes or until just set. Turn off oven, open door and let cheesecake sit in cooling oven for 10 minutes or so before removing and placing in fridge to chill. This process helps minimize cracking. Chill a minimum of 4 hours, 6 is best. When ready to serve, run a knife around the edge of the pan to loosen the cheesecake. Flip it out onto a serving platter, and decorate with red pepper strips, fresh dill and capers. Serve in very thin wedges on assorted crackers or cucumber slices. 



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