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Started By
Message
Big Dropper Recipe Request Please
Posted on 5/27/21 at 12:13 pm
Posted on 5/27/21 at 12:13 pm
BD, you posted the below in the voting thread.
You may not have seen my request for the recipes or maybe you don't want to share. Hope that's not the case!
quote:
I've made a smoked salmon and a shrimp mold cheese cake to bring to parties.
You may not have seen my request for the recipes or maybe you don't want to share. Hope that's not the case!
1
Posted on 5/27/21 at 12:49 pm to Gris Gris
I'm definitely not one of THOSE people. I'll share any recipe, anytime. Even the ones I signed an NDA for!!!
This recipe didn't have a crust but, I had leftover rye bread from an event so I formed a crust like you would for a dessert cheesecake, using melted butter to create a bread crumb paste that was pressed into the spring form pan. I did add a touch of salt and a few caraway seeds to enhance the flavor a bit.
Smoked Salmon Cheesecake
Ingredients:
1/2c Chopped onion
3T Butter
2T Parmesan cheese
32oz 4 Packages cream cheese, softened
1/2c Heavy whipping cream
1/4t White pepper
4 Eggs
5oz Cold smoked salmon, diced
1/2c Shredded Swiss cheese
Salt to taste
Directions:
In a skillet, sauté onion and garlic in butter until tender; set aside. In a bowl, beat cream cheese until fluffy.
Beat in the cream, pepper and parmesan cheese.
Add eggs; beat on low speed just until combined.
Fold in the onion mixture, salmon and Swiss cheese.
Wrap a double thickness of heavy-duty foil around bottom of prepared spring form pan.
Pour salmon mixture into pan. Place in a large baking pan.
Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set.
Turn off oven and allow to rest 2-3 hours.
Remove from oven and cool on a wire rack for 1 hour.
Refrigerate overnight.
This is the basic recipe I used as a guideline. before modifying it after the first time making it because I wanted less cream cheese flavor.
You might want to make it once to see how you like the flavor before making the following adjustments.
Changes I made:
Reduced mass of cream cheese to 27oz
Subbed Parmegiano Reggiano for parmesan cheese and doubled volume to 1/4 cup
Subbed Gruyère for shredded Swiss
Added 1/4t smoked paprika & 1/4t smoked tomato powder for color and to reinforce smokiness.
Chopped 2oz of smoked salmon in a food processor to form a paste so it distributed throughout the cheesecake. If you do this, mix the smoke salmon paste with 2-3 cups of the cheesecake base before adding it to the total volume of base. It will be easier to incorporate it that way.
Let me know how it comes out!
This recipe didn't have a crust but, I had leftover rye bread from an event so I formed a crust like you would for a dessert cheesecake, using melted butter to create a bread crumb paste that was pressed into the spring form pan. I did add a touch of salt and a few caraway seeds to enhance the flavor a bit.
Smoked Salmon Cheesecake
Ingredients:
1/2c Chopped onion
3T Butter
2T Parmesan cheese
32oz 4 Packages cream cheese, softened
1/2c Heavy whipping cream
1/4t White pepper
4 Eggs
5oz Cold smoked salmon, diced
1/2c Shredded Swiss cheese
Salt to taste
Directions:
In a skillet, sauté onion and garlic in butter until tender; set aside. In a bowl, beat cream cheese until fluffy.
Beat in the cream, pepper and parmesan cheese.
Add eggs; beat on low speed just until combined.
Fold in the onion mixture, salmon and Swiss cheese.
Wrap a double thickness of heavy-duty foil around bottom of prepared spring form pan.
Pour salmon mixture into pan. Place in a large baking pan.
Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set.
Turn off oven and allow to rest 2-3 hours.
Remove from oven and cool on a wire rack for 1 hour.
Refrigerate overnight.
This is the basic recipe I used as a guideline. before modifying it after the first time making it because I wanted less cream cheese flavor.
You might want to make it once to see how you like the flavor before making the following adjustments.
Changes I made:
Reduced mass of cream cheese to 27oz
Subbed Parmegiano Reggiano for parmesan cheese and doubled volume to 1/4 cup
Subbed Gruyère for shredded Swiss
Added 1/4t smoked paprika & 1/4t smoked tomato powder for color and to reinforce smokiness.
Chopped 2oz of smoked salmon in a food processor to form a paste so it distributed throughout the cheesecake. If you do this, mix the smoke salmon paste with 2-3 cups of the cheesecake base before adding it to the total volume of base. It will be easier to incorporate it that way.
Let me know how it comes out!
Posted on 5/27/21 at 12:58 pm to BigDropper
Thank you!!! What about the shrimp mold cheesecake?
Posted on 5/27/21 at 1:15 pm to Gris Gris
It was just a shrimp mold... in the shape of a cheesecake 
with a Ritz or Club cracker crust. I only made it once but, I can type it up once I find which binder it is in!
with a Ritz or Club cracker crust. I only made it once but, I can type it up once I find which binder it is in! 
Posted on 5/27/21 at 1:29 pm to BigDropper
quote:
It was just a shrimp mold... in the shape of a cheesecake with a Ritz or Club cracker crust. I only made it once but, I can type it up once I find which binder it is in!
Printed so go along with my future crab cheesecake attempt from Lambda.
Thats a cool idea for the shrimp mold onto a ritz crust. Shrimp mold pie lol
Posted on 5/27/21 at 2:02 pm to BigDropper
quote:
It was just a shrimp mold... in the shape of a cheesecake with a Ritz or Club cracker crust. I only made it once but, I can type it up once I find which binder it is in!
I would love that. I think I saw a similar recipe some time ago with a ritz cracker crust. I know I saw something with ritz cracker crust. I just can't remember!
I love shrimp molds.
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