Description
This Savory Avocado & Salmon Cheesecake is a delicious and creamy appetizer that combines the richness of avocado and cream cheese with the smoky flavor of salmon. Baked to perfection in a graham cracker crust, it makes a perfect chilled dish for entertaining or special occasions.
Ingredients
Scale
Filling
- 1 ripe avocado
- 200 grams smoked salmon
- 200 grams cream cheese
- 100 grams sour cream
- 1 tablespoon lemon juice
- 1 tablespoon dill, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Crust
- 1 pre-made graham cracker crust
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
- Blend the filling ingredients: In a blender, combine the ripe avocado, cream cheese, sour cream, lemon juice, chopped dill, garlic powder, salt, and black pepper. Blend the mixture until it becomes completely smooth and creamy.
- Fold in smoked salmon: Gently fold the smoked salmon into the blended creamy mixture, ensuring an even distribution without breaking up the salmon too much.
- Fill the crust: Pour the creamy avocado and salmon mixture into the pre-made graham cracker crust. Use a spatula to smooth the top for an even finish.
- Bake: Place the filled crust into the oven and bake for 30 minutes or until the cheesecake is set but still slightly jiggly in the center.
- Cool and refrigerate: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 2 hours to fully set and chill.
- Serve: Serve the chilled cheesecake garnished with extra dill and smoked salmon slices if desired. Enjoy it as a savory appetizer or light meal.
Notes
- Ensure the avocado is ripe for a creamy texture.
- Use a blender to achieve a smooth filling consistency.
- Do not overbake to prevent dryness—cheesecake should be just set.
- Refrigeration helps the flavors meld and the cheesecake to firm up properly.
- Garnishes can be customized with herbs or additional smoked salmon.
