Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping

Name: Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping
Cuisine: American
Ingredients: 4 tbsp butter; 6 oz multigrain crackers; 1 tsp agave nectar; canola spray; 1 1/4 lb cream cheese; 1 1/2 tbsp agave nectar; 4 oz ricotta cheese; 4 eggs, large; 1/4 cup half and half; 4 oz blue cheese; 4 to 8 ounces smoked salmon, crumbled; 3 tbsp piementos, small diced; 2 tbsp diced chives, minced; 1 pinch Herb de Provence; 1/2 tsp ground black pepper; 6 sour cream; 1 avocado, small; 1 tbsp sugar; 2 tbsp chives, minced; 1 parsley, dried

Bill @cook_2728599

Centralia, Washington

Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping

Bill @cook_2728599

Centralia, Washington

Saved

Ingredients

bottom crust
4 tbspbutter
6 ozmultigrain crackers
1 tspagave nectar
canola spray
cheesecake base
1 1/4 lbcream cheese
1 1/2 tbspagave nectar
4 ozricotta cheese
4eggs, large
1/4 cuphalf and half
4 ozblue cheese
filling to be stirred into the base
4 to 8 ounces smoked salmon, crumbled
3 tbsppiementos, small diced
2 tbspdiced chives, minced
1 pinchHerb de Provence
1/2 tspground black pepper
topping
6sour cream
1avocado, small
1 tbspsugar
2 tbspchives, minced
1parsley, dried

Saved

Steps

1

Melt butter, add crumbled crackers & sweetener, and mix. Spray spring form pan with oil spray. Pour bottom mixture into pan. Hand press down firmly.
2

Mix cream cheese and then add the ricotta with the agave nectar. Scrape and mix in eggs. Scrape and mix in dairy. Incorporate blue cheese last.
3

In a bowl combine salmon, chives, pimentos, peppers, and herbs. And then combine with cheesecake base. Very the amount of salmon with the type of salmon.
4

Pour mixture into spring form pan. Place pan a lipped sheet pan. Fill sheet with 1/4 inch water.
5

Place cheesecake into a 350°F preheated oven. Bake 50 to 65 minutes. You just want the cheesecake to start to brown up and crack. Cheesecake is not done until it sets up overnight.
6

Remove cheesecake.
7

Remove avocado flesh. Dash with lemon juice and mix. Add sour cream and mix on speed 1 until nice and smooth. Pour over cheesecake. Return to oven for 10 more minutes.
8

Remove from oven. Top with chives and parsley. a Let cool for 30 minutes. Put in fridge overnight.
9

Remove from fridge next day. Take out of the pan. Cut and serve.