Smoked Redfish Cheesecake Recipe

1. Prepare oven and pan

Preheat oven to 325°F (160°C). Line the bottom of a 6-inch springform pan (or equivalent small ring mold) with parchment and lightly butter the sides.

2. Blend base

In a large bowl or food processor, beat the softened cream cheese until smooth. Add ricotta and sour cream and mix until fully incorporated and silky, scraping down the bowl as needed.

3. Add flavorings

Stir in the egg, lemon zest, lemon juice, Dijon, Worcestershire, 1 tsp Cajun seasoning, chopped chives, salt and pepper until just combined. Do not overmix.

4. Fold in redfish

Gently fold in the flaked smoked redfish, reserving 2 tablespoons to sprinkle on top before serving. Taste and adjust seasoning carefully (smoked fish can be salty).

5. Bake in water bath

Pour mixture into prepared pan and smooth top. Place the pan inside a larger roasting pan and add hot water to come halfway up the sides of the springform. Bake at 325°F for 30–35 minutes, until the edges are set and the center slightly jiggles. Remove from oven and cool in the water bath for 10 minutes, then remove from water and cool to room temperature.

6. Chill

Cover and refrigerate at least 3 hours (preferably overnight) to firm up and develop flavor. Before serving, release from pan and transfer to a small serving plate.

7. While cheesecake is cooling (or up to 3 days ahead), make the marmalade. Heat butter and olive oil in a medium skillet over medium-low heat. Add sliced red onion and a pinch of salt and cook, stirring occasionally, until the onions are soft and translucent, about 10 minutes.

8. Increase heat slightly, sprinkle in the brown sugar and cook until the onions begin to caramelize, about 5–7 minutes more. Deglaze the pan with red wine vinegar and the optional sherry or white wine, scraping up any browned bits.

9. Add thyme, bay leaf, remaining 1/4 tsp salt and pepper. Reduce heat to low and simmer until most of the liquid is reduced and the mixture is jammy, another 8–10 minutes. Remove bay leaf, taste and adjust seasoning, then cool completely. Refrigerate if making ahead.

10. Preheat oven to 350°F (175°C) if baking crackers. Line a baking sheet with parchment.

11. In a small bowl, whisk together melted butter, olive oil, Cajun seasoning, smoked paprika, and sea salt. Brush or lightly toss crackers to coat evenly (do not soak). Arrange crackers in a single layer on the baking sheet.

12. Bake for 6–8 minutes until fragrant and just crispier (watch carefully so they don’t burn). Alternatively, for a raw approach, simply brush and serve without baking. Cool completely.

13. Spoon a generous tablespoon of red onion marmalade atop the chilled smoked redfish cheesecake. Sprinkle the reserved flaked redfish and extra chopped chives over the marmalade. Garnish with microgreens or dill sprigs and serve with Cajun crackers and lemon wedges on the side.

14. Serve chilled or at cool room temperature. Cheesecake can be made 2 days ahead; keep refrigerated and bring out 15 minutes before serving for best texture.