Smoked Gulf Fish Cheesecake Recipe

Preheat oven to 350°F (175°C). Lightly grease a 7–8 inch (18–20 cm) springform or loose-base tart ring and line the base with parchment if desired.

In a bowl combine cracker crumbs, grated Grana Padano, chopped parsley and chives, salt and pepper. Pour in melted butter and stir until mixture holds together when pressed.

Press the crumb mixture evenly into the bottom (and slightly up the sides if you like) of the prepared ring or springform, creating a compact crust about 1/4–1/2 inch thick.

Bake crust for 10–12 minutes, or until fragrant and lightly golden. Remove from oven and let cool completely on a rack while you prepare the filling.

Bloom the gelatin: sprinkle the powdered gelatin over the cold water in a small heatproof bowl and let sit 3–5 minutes until swollen. Add the warm water and gently stir until gelatin is fully dissolved; do not boil. Set aside to cool slightly but remain fluid.

Flake the smoked fish finely, removing bones and skin. Reserve about 2 tablespoons of flakes to use as a decorative topping if desired.

In the bowl of a stand mixer fitted with the paddle (or in a large bowl with an electric hand mixer), combine softened cream cheese, mascarpone and sour cream. Beat on medium speed until very smooth, about 2–3 minutes, scraping the bowl once.

Add lemon juice, lemon zest, Dijon mustard, chopped dill, chopped chives, smoked paprika, salt and pepper. Mix briefly to combine.

Fold in the flaked smoked fish gently by hand so there are noticeable pieces throughout the mixture. Taste and adjust seasoning.

With the mixer on low, slowly stream in the dissolved gelatin and mix just until incorporated (do not overbeat). The gelatin will help the cheesecake set while remaining creamy. If mixture becomes too loose, chill briefly and re-check.

Spoon or pipe the fish filling onto the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to remove air pockets.

Refrigerate the assembled cheesecake for at least 3 hours, preferably 4–6 hours, until firm enough to slice. For best flavor, make the filling the day before and chill overnight.

While the cheesecake is chilling (or beforehand), melt butter with olive oil in a medium skillet over medium-low heat.

Add the thinly sliced red onions and a pinch of salt. Cook gently, stirring occasionally, until the onions soften and begin to caramelize, about 15–20 minutes. Lower the heat if they start to brown too quickly.

Stir in the sugar and continue to cook 2–3 minutes until the onions take on a glossy, jammy texture.

Add the sherry vinegar and red wine (if using). Simmer 2–3 minutes until liquids reduce and flavor is balanced. Season with salt and pepper to taste. Remove from heat and cool to room temperature; the marmalade will thicken as it cools.

Remove the chilled cheesecake from the refrigerator and release it from the ring or springform. If necessary, run a warm knife around the edge for a clean release.

Spoon a thin layer (about 2–3 tablespoons) of cooled red onion marmalade across the top of the cheesecake or in a spooned artful streak. Reserve extra marmalade for serving alongside.

Scatter the reserved smoked fish flakes and a few pickled jalapeño slices over the top for pops of flavor. Sprinkle extra chopped chives and microgreens or baby dill for freshness.

Arrange mini toasts (24 pieces) around the cheesecake or on individual plates. Serve wedges or slices of the cheesecake with a smear of additional marmalade on each toast and a squeeze of lemon if desired.

For a spicy 'firecracker' option: top individual toasts with a small dab of cheesecake, a jalapeño slice and microgreen, or offer extra pickled chilies on the side so guests can add heat to taste.

Keep any leftovers refrigerated in an airtight container for up to 2 days.