Salmon Cheesecake Bites using a Cecotec
(4.9)
Preparation time
Total time
Servings
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Difficulty
Indulging in a no-bake salmon cheesecake is like taking a culinary vacation to the coasts of Scandinavia without leaving your kitchen. This delightful dish marries the creamy richness of ricotta and Philadelphia cheese with the smoky allure of salmon, creating a beautiful balance that dances on your palate. Originating from the Nordic tradition of preserving fish, this cheesecake takes inspiration from classic flavors while breaking all the rules of dessert. Fun fact: the pink berries add a pop of color and a hint of peppery sweetness, making this dish as pleasing to the eye as it is to the taste buds. Serve it chilled, and you might just find yourself planning your next brunch with a Scandinavian twist!
Ingredients
- 150 g Butter biscuit
- 50 g Butter
- 40 g Fresh chive
- 200 g Philadelphia
- 80 g Smoked salmon
- 2 Pinch(es) Pepper
Steps
Biscuit Base
- Add 150 g of butter biscuit in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in a bowl.
- Wash the food processor bowl.
- Add 50 g of butter in the bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Distribute the mixture evenly into the bottom of individual serving molds or glasses. Press down firmly to create a compact base.
- Setaside the preparation content in a fridge.
Creamy Salmon Filling
- Chop, and add 20 g of fresh chive in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 7.
- Transfer the content of the food processor bowl in the bowl.
- Wash the food processor bowl.
- Add 200 g of philadelphia in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a mixing bowl.
- Add 20 g of fresh chive, 80 g of smoked salmon, 1 pinch(es) of pepper in the mixing bowl.
- Gently fold in chopped Fresh Chives and pieces of Smoked Salmon to the cream cheese mixture. Season with Pepper.
Assembly
- Spoon the creamy salmon filling over the biscuit bases in the molds or glasses.
- Arrange Smoked Salmon slices on top of each cheesecake.
- Sprinkle 1 pinch(es) of pepper on the preparation content.
- Refrigerate for at least 2 hours to allow the cheesecakes to set before serving.
- Serve Cold or store in the refrigerator maximum 2 hours.
