Salmon, dill and cream cheese cheesecake


This is the ideal Shavuot lunch recipe, as it is made in advance, and perfect served cold with salad. If you love smoked salmon and cream cheese together, then this is for you. The fresh dill and spring onions, give a lovely touch of colour as you slice.

Serves: 10–12
Preparation: 15 minutes
Cooking: 50 minutes

For the base:
100g grated Parmesan / cheddar cheese
250g fresh breadcrumbs, lightly toasted
120g unsalted butter at room temperature

For the filling:
1 tbsp olive oil
5 spring onions, trimmed and thinly sliced
1 clove garlic, peeled and finely chopped
750g cream cheese
5 eggs
350g smoked salmon
3 tbsp fresh dill, chopped
450g fresh salmon, cooked and flaked
Zest of 1 lemon and juice of ½
Pinch of cayenne pepper

Sprigs of fresh dill and roughly chopped smoked salmon pieces


Preheat the oven to 200°C. Grease and line a 22cm loose based cake tin.

Combine the grated cheese, breadcrumbs and butter, then press onto base of pan.

Bake for 12-15 minutes or until golden. Allow to cool.

Heat the olive oil in a frying pan over medium heat. Cook the spring onions and garlic for 1-2 minutes until soft. Cool.

Place the cream cheese in a food processor with the eggs, and process until very smooth.

Transfer to a bowl, then stir in the onion mixture, smoked salmon, cooked fresh salmon, dill, zest, juice and cayenne.

Spread the mixture evenly into the prepared cake tin.

Bake for 1 hour or until golden and cooked through. Leave to cool.

Serve garnished with sprigs of fresh dill, smoked salmon and a grind of black pepper.

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