Smoked Salmon Cheesecake

Smoked Salmon Cheesecake

1 cup (about 180 g) grated Parmigiano-Reggiano cheese
1 cup (about 120 g) fine dried bread crumbs
1/2 cup (about 115 g) unsalted butter, melted
Emeril’s Essence[***] -or- use a mixture of pepper and dill, chopped
1 tablespoon olive oil
1/2 cup (about 90 g) finely diced (brunoise) red peppers
1/2 cup (about 90 g) finely diced (brunoise) yellow peppers
2 teaspoons minced garlic
2 pounds (1 kg) cream cheese, room temperature
4 large eggs
1/2 cup (about 60 g) heavy cream
2 teaspoons salt
1 teaspoon fresh black pepper
1 cup (about 110 g) smoked Gouda cheese, grated
1 pound (500 g) smoked salmon
1/4 cup (about 10 g) finely chopped parsley leaves
1 cup (about 120 g) creme fraiche
juice of one lemon
2 tablespoons chopped chives
1/4 cup (about 25 g) finely diced (brunoise) red onion
1/4 cup (about 25 g) capers
1 egg white, hard boiled, finely chopped
1 egg yolk, hard boiled, finely chopped
1 tin (7 ounce/200 g) Choupique caviar [optional]

Preheat the oven to 350F (180C). In a 10-inch (25 cm) springform pan,
combine the Parmesan cheese, bread crumbs and melted butter
together. Blend thoroughly and season the mixture with Essense. Firmly
press the mixture into the bottom of the pan.

In a saute pan, over medium heat, heat the olive oil. When the oil is hot,
add the onions and peppers. Season the mixture with Essence. Saute the
vegetables for 2 minutes. Stir in the garlic and remove from the heat and
cool completely. Using a food processor fitted with a metal blade, add the
cream cheese. Process the cheese until smooth. With the machine
running, add the eggs, one at a time.

Add the cream, salt and black pepper. Process the mixture until
incorporated. Remove the mixture from the machine and turn into a
mixing bowl. Fold the vegetable mixture, Gouda cheese, smoked salmon
(flaked) and parsley into the cheese mixture. Re-season the mixture if
needed. Pour the cheese mixture into the prepared pan. Place the pan on
the middle rack in the oven and bake for 1 hour and 15 minutes or until
the cheesecake is set in the center. Remove the cheesecake from the
oven and cool completely before slicing.

In a small mixing bowl, whisk the creme fraiche and lemon juice together.
Season the mixture with salt and pepper. Fold in the chives. To
assemble, place a small pool of the sauce in the center of each plate. Lay
one piece of the cheesecake in the center of the sauce. Garnish each
plate with the red onions, capers, egg whites, egg yolks, caviar and

Yield: 16 servings

Recipe adapted from “NEW New Orleans Cooking” by Emeril Lagasse.

[***] Emeril’s Essence

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
(Just add to taste, don’t use all of this in the above recipe)