Smoked Salmon Cheesecake Recipe

Prepare crust

Preheat the oven to 325°F (160°C). Line the bottom of an 8- or 9-inch springform pan with parchment. In a bowl, combine the finely crushed crackers, melted butter, grated Parmesan (if using) and black pepper. Stir until crumbs are evenly moistened and press the mixture into the bottom (and slightly up the sides if desired) of the prepared pan using the back of a measuring cup to compact firmly and evenly.

Bake the crust for 10–12 minutes, until set and fragrant. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 300°F (150°C) if baking the assembled cheesecake, or prepare for a water bath as described below.

Bloom gelatin (optional)

If using gelatin for a firmer, more stable chilled texture, sprinkle the gelatin over the cold water in a small bowl and let bloom for 5 minutes. Gently warm the bloomed gelatin over a double boiler or in 10-second bursts in the microwave until dissolved; do not boil. Set aside to cool slightly.

Beat cream cheese

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes, scraping the bowl once or twice.

Add sour cream and seasonings

Add the sour cream, lemon juice, sea salt and white pepper to the cream cheese and mix on low speed until incorporated and smooth, about 1 minute.

Incorporate eggs and milk

Add the eggs one at a time, mixing on low speed and scraping the bowl after each addition so the batter remains smooth. Stir in the whole milk to loosen the mixture slightly. Do not overbeat — mix only until combined to avoid adding air.

Fold herbs and salmon

With a spatula, gently fold in the finely chopped smoked salmon, chopped dill and sliced chives so they are evenly distributed through the filling.

Add gelatin (if used)

If using the dissolved gelatin, slowly drizzle it into the filling while mixing on low speed so it is evenly incorporated.

Assemble for baking (water bath recommended)

Pour the filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release any large air bubbles. For even baking and to reduce cracking, place the springform pan into a larger roasting pan. Pour very hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform (water bath).

Bake

Bake at 300°F (150°C) for 45–60 minutes, or until the edges are set and the center still has a slight wobble (it will continue to set as it cools). Avoid overbaking to keep a creamy texture.

Cool

Turn off the oven and crack the oven door; leave the cheesecake inside for 30 minutes to cool gradually (prevents cracking). Then remove from the water bath and let cool to room temperature on a wire rack.

Chill

Once cooled to room temperature, cover the cheesecake tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, to fully set and let flavors meld.

Unmold and prepare top

Release the cheesecake from the springform and transfer to a serving plate. If edges need smoothing, run a warm knife around the side and wipe dry. Arrange the extra thin smoked salmon slices over the top in an attractive pattern, leaving the center or a ring for the caviar.

Add crème fraîche dollops

If using, spoon small quenelles or dollops of crème fraîche around the top edge or in the center where you will place the caviar. This provides a cool, tangy contrast and a place to rest a small spoonful of caviar for individual bites.

Finish with caviar and herbs

Spoon the Petrossian 180-Day Aged Kaluga Caviar onto the center of the cheesecake or onto several crème fraîche dollops (use a non-metal spoon if you prefer). Garnish with fresh dill sprigs, extra snipped chives and a light scattering of lemon zest. Add a few strategically placed smoked salmon ribbons if desired.

Serve

Serve chilled. Slice with a warm, dry knife (wipe between cuts) to get clean slices. Provide small blinis, toasted brioche points, or thin cucumber rounds for guests to build bites. Recommend serving within 24 hours of adding the caviar for best texture and flavor.