I grew up in a Jewish deli — raised in a pickle barrel, my mother would sometimes say. My father used to slice our home-smoked salmon as if he were Isaac Stern playing the violin, in between dispensing “Jewish lollipops” — small slices of salmon — to the kids from King David School crowding the shop after school. I always hated the stuff when I was young; now, of course, when I have to pay for it just like everyone else, I find I really like it after all.
When my mother was in hospital, I knew she was on the mend when she managed to say, faintly but clearly, that maybe, just maybe, she could manage a little smoked salmon sandwich. They would have both enjoyed this retro recipe which enjoyed a certain vogue some years ago. It’s pretty rich and a little goes a long way, so it makes a useful buffet standby. Serve with a green salad and — what else? — buttered bagels.
Reprinted with permission from “The Ultimate Cheesecake Cookbook,” published by Green Bean Books (2025).
Smoked Salmon Cheesecake
A rich, nostalgic dish full of creamy comfort.
- Total Time: 1 hour + 3 hours cooling time
- Yield: Serves 8
Ingredients
- butter, for greasing
50 g (1 cup) fine dried breadcrumbs - 50 g (½ cup) grated Parmesan
- 350 g (12 ½ oz) cream cheese
- 350 g (12 ½ oz) curd cheese
- 250 ml (1 cup) sour cream
- juice of 1 lemon (about 3 Tbsp)
- 3 large eggs
- 20 g (¾ cup) fresh dill, finely chopped
- plenty of freshly ground black pepper
- salt
- 125 g (4 ½ oz) smoked salmon, flaked (use a mild, buttery salmon not one with a strong, oaky cure)
- dill sprigs and thinly sliced lemon, to decorate
Instructions
- Preheat the oven to 180°C (160°C fan/350°F/gas mark 4). Butter the bottom and sides of a 20 cm (8 inch) round springform tin.
- Mix the breadcrumbs and grated Parmesan. Add to the tin; tilt, shake and turn until the sides are covered, then gently press the remaining crumbs over the bottom to make a thick crust. Leave in the fridge until ready to bake.
- Beat the cream and curd cheeses till smooth (most easily done in a mixer fitted with a paddle blade), then stir in the sour cream and lemon juice. Mix in the eggs one by one. Next, add the dill, plenty of black pepper and a little salt. Then fold in the smoked salmon.
- Pour the mixture into the prepared tin and bake for 45 minutes. Turn off the heat and leave in the cooling oven for another hour. Remove, cool and refrigerate overnight or for several hours.
- Before serving, decorate with sprigs of dill and thin slices of lemon.
- Prep Time: 15 minutes + 3 hours cooling time
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Jewish
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
Leave a Comment