Smoked salmon cheesecake: the variant of the cold dessert that will amaze you!
published on 8 January, 2021 at 11:10
INGREDIENTS
For the cake 22 cm:
300g (2.2 cups) smoked salmon
30g (0.3 cup) lemon zest
200g (4.7 cups) toast bread
1 onion
Salt to taste
Pepper mixture to taste
Chives to taste
200g (0.8 cup) mascarpone
200 g cream cheese
200g (0.8 cup) Ricotta cheese
120g (0.5 cup) butter
METHOD
- Crumble the toast, add the softened butter, combine the ingredients, then pour into a paper-lined mold and squeeze the ingredients to the bottom of the mold.
- Whisk in the mascarpone, cream cheese, Ricotta, add salt, pepper, onion and chives. Add the cream to the mold over the biscuits.
- Arrange the smoked salmon on top of the cream and sprinkle with grated lemon zest.
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