A savory delight, this Avocado Salmon Cheesecake combines creamy avocado, tangy cream cheese, and the rich flavor of salmon into a sophisticated centerpiece. Perfect as an appetizer or a stunning addition to any brunch table, it’s a unique dish that’s as delicious as it is impressive.
Why You’ll Love This Recipe
- Unique and elegant: A show-stopping dish that’s perfect for special occasions or when you want to impress.
- Balanced flavors: Creamy avocado and tangy cream cheese pair beautifully with the freshness of salmon and herbs.
- Make-ahead friendly: Prepare in advance for easy entertaining.
- Versatile: Works as a brunch dish, appetizer, or even a light meal.
- Customizable: Easily adjust toppings and seasonings to your liking.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Base:
- 1 1/2 cups (150g) crushed crackers (e.g., Ritz or whole-grain crackers)
- 1/4 cup (60g) unsalted butter, melted
For the Filling:
- 2 ripe avocados, peeled and pitted
- 1 cup (240g) cream cheese, softened
- 1/2 cup (120g) sour cream or Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 teaspoons unflavored gelatin powder
- 2 tablespoons cold water
For the Topping:
- 100g fresh salmon, diced into small cubes (can use smoked salmon)
- 1 small cucumber, thinly sliced
- 1 teaspoon black sesame seeds
- Fresh herbs (e.g., dill or microgreens) for garnish
Directions
Prepare the Base:
- Combine the crushed crackers with melted butter in a mixing bowl. Mix until the texture resembles wet sand.
- Press the mixture evenly into the base of a 6-8 inch springform pan lined with parchment paper.
- Refrigerate while preparing the filling.
Prepare the Filling:
- Sprinkle gelatin powder over cold water in a small bowl and let it bloom for 5 minutes. Heat gently until dissolved, then let cool slightly.
- Blend avocados, cream cheese, sour cream, lemon juice, dill, garlic powder, salt, and pepper in a blender or food processor until smooth.
- Gradually add the dissolved gelatin while blending to ensure even distribution.
Assemble the Cheesecake:
- Pour the avocado mixture over the prepared cracker base. Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or until fully set.
Add the Toppings:
- Once set, carefully remove the cheesecake from the springform pan.
- Arrange diced salmon, cucumber slices, and herbs on top. Sprinkle with black sesame seeds.
Serve:
- Slice into wedges and serve chilled.
- Pair with a crisp white wine or sparkling water with lemon for a refreshing experience.
Servings and Timing
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 20 minutes
- Servings: 8
Variations
- Vegetarian Option: Replace salmon with diced cherry tomatoes or roasted red peppers.
- Gluten-Free Base: Use gluten-free crackers or crushed nuts instead of standard crackers.
- Additional Toppings: Add capers, thinly sliced red onions, or even a drizzle of olive oil for added flavor.
- Herb Swaps: Try parsley, chives, or tarragon for a different herbaceous twist.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended as the texture may change upon thawing.
- Reheating: This dish is served cold and doesn’t require reheating.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! It’s ideal for making the day before, as it needs time to set in the refrigerator.
2. Can I use smoked salmon instead of fresh salmon?
Absolutely. Smoked salmon adds a delightful smoky flavor.
3. How do I ensure the filling is smooth?
Blend the filling ingredients thoroughly in a high-speed blender or food processor for the best texture.
4. Can I omit the gelatin?
Gelatin is crucial for the structure of the cheesecake. If omitted, the filling may not set properly.
5. What can I use instead of crackers for the base?
Try crushed nuts, almond flour, or even a thin layer of mashed potatoes for a unique twist.
6. Is this dish gluten-free?
It can be made gluten-free by using gluten-free crackers for the base.
7. Can I substitute the avocados?
Avocados are a key ingredient for the creamy texture, but you can experiment with pureed cooked peas or spinach for a different flavor.
8. How long can this cheesecake stay out at room temperature?
It’s best served chilled and should not sit out for more than 2 hours.
9. What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or a sparkling Prosecco pairs beautifully.
10. Can I double the recipe for a larger crowd?
Yes, but ensure you use a larger springform pan and adjust chilling time as needed.
Conclusion
This Avocado Salmon Cheesecake is an elegant and flavorful twist on a classic dessert. Perfect for special occasions, it combines fresh, creamy, and savory elements for a truly unique dish. Whether you’re hosting brunch or looking for a sophisticated appetizer, this recipe is guaranteed to impress your guests. Prepare it ahead of time, serve it chilled, and watch it become the star of the table!
Print
Avocado Salmon Cheesecake
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: No-Bake
- Cuisine: Fusion
- Diet: Diabetic
Description
Savor the elegance of a savory avocado salmon cheesecake, a rich and creamy appetizer made with fresh salmon, tangy cream cheese, and velvety avocado. Perfect for brunch, parties, or sophisticated gatherings, this no-bake dish is a gourmet delight.
Ingredients
For the Base:
- 1 1/2 cups (150g) crushed crackers (Ritz or whole-grain crackers)
- 1/4 cup (60g) unsalted butter, melted
For the Filling:
- 2 ripe avocados, peeled and pitted
- 1 cup (240g) cream cheese, softened
- 1/2 cup (120g) sour cream or Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 tsp garlic powder
- Salt and pepper, to taste
- 2 tsp unflavored gelatin powder
- 2 tbsp cold water
For the Topping:
- 100g fresh salmon, diced (smoked or raw)
- 1 small cucumber, thinly sliced
- 1 tsp black sesame seeds
- Fresh herbs (dill or microgreens) for garnish
Instructions
- Prepare the Base:
- Mix crushed crackers and melted butter in a bowl until combined.
- Press the mixture into the base of a parchment-lined 6–8-inch springform pan.
- Chill in the refrigerator while preparing the filling.
- Prepare the Filling:
- Bloom the gelatin by sprinkling it over cold water. Let it sit for 5 minutes, then heat until fully dissolved.
- Blend avocados, cream cheese, sour cream, lemon juice, dill, garlic powder, salt, and pepper in a blender until smooth.
- Gradually incorporate the dissolved gelatin while blending to ensure even distribution.
- Assemble the Cheesecake:
- Pour the avocado filling over the prepared base. Smooth the surface with a spatula.
- Cover and refrigerate for at least 4 hours or until the cheesecake is firm.
- Add the Toppings:
- Once set, release the cheesecake from the pan.
- Arrange diced salmon, cucumber slices, and fresh herbs on top.
- Sprinkle with black sesame seeds for garnish.
- Serve:
- Slice into wedges and serve chilled. Pair with crisp white wine or sparkling water for an elegant experience.
Notes
- To make this gluten-free, use gluten-free crackers for the base.
- For a smokier flavor, use smoked salmon as the topping.
- Adjust the gelatin quantity for a firmer or softer texture.
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