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Smoked Salmon and Chives Cheesecake

 Smoked Salmon and Chives Cheesecake
With colorful flecks from diced red pepper and chives, this savory cheesecake is a pretty addition to an appetizer buffet. Its wonderful rich flavor has a pleasant touch of smoky salmon. Slice it into wedges and serve with your favorite crackers.—Virginia Galloway, Houston, Texas
16 ServingsPrep: 35 min. Bake: 25 min. + chilling


  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped sweet red pepper
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 packages (8 ounces each) cream cheese, softened
  • 3 eggs, lightly beaten
  • 1/2 cup minced chives
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely shredded Jarlsberg cheese
  • 2 tablespoons milk
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash hot pepper sauce
  • 1 package (3 ounces) smoked salmon or lox, chopped
  • Assorted crackers


  • In a small skillet, saute the onion, red pepper and garlic in oil
  • until tender; set aside to cool.
  • Line the bottom of a 9-in. springform pan with parchment paper; set
  • aside. In a large bowl, beat cream cheese until smooth. Add eggs;
  • beat on low speed just until combined. Stir in the chives, cheeses,
  • milk, Worcestershire sauce, salt, pepper sauce and reserved onion

2 of 2

Smoked Salmon and Chives Cheesecake (continued)

Directions (continued)

  • mixture. Fold in salmon. Pour into prepared pan. Place pan on a
  • baking sheet.
  • Bake at 350° for 25-30 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around
  • edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • Serve with crackers. Yield: 16 servings.
Nutritional Facts: 1 slice (calculated without crackers) equals 196 calories, 17 g fat (10 g saturated fat), 84 mg cholesterol, 382 mg sodium, 3 g carbohydrate, trace fiber, 9 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.