Avocado salmon cheesecake (Print Version)
# Ingredients:
→ For the crust
01 -
Salty crackers or toast crumbs - 150 g
02 -
Melted butter - 80 g
03 -
Pepper - a pinch
04 -
Salt - a pinch
→ For the filling
05 -
Cream cheese (like soft spreadable cheese) - 250 g
06 -
Thick Greek yogurt - 100 g
07 -
Ripe but firm avocados - 2 pieces
08 -
High-quality smoked salmon - 150 g
09 -
Eggs - 2
10 -
Lemon juice - 1 tablespoon
11 -
Lemon zest - 1 teaspoon
12 -
Salt and pepper - to taste
13 -
Finely chopped fresh chives - 2 tablespoons
# Instructions:
01 -
Heat your oven to 180°C. Crush the crackers or toast into crumb-sized bits in a bowl. Stir in the melted butter and sprinkle in a pinch of salt and pepper. Press this mixture into the bottom of a springform pan firmly with the back of a spoon. Bake for about 10-15 minutes until lightly golden, then let it cool all the way before adding the topping.
02 -
Whisk the cream cheese and Greek yogurt together in a bowl until smooth. Add the eggs one at a time, making sure to mix well after each egg. Mash the avocados with the lemon juice to keep them from turning brown, then fold them into the mix. Toss in the lemon zest, chives, and some salt and pepper, and stir until it's all blended.
03 -
Pour the filling over the cooled crust in the pan. Lay the slices of smoked salmon over the top. Pop it into the oven at 180°C for 30-35 minutes, baking until it's set and a little golden on top. Cool it down completely before removing it from the pan.
04 -
Stick the cheesecake in the fridge for at least 2 hours before eating. Dress it up with fresh herbs, lemon slices, or some sesame seeds for that extra detail.
# Notes:
01 -
Make it a day ahead so the flavors can come together better.
02 -
Pair with a crisp green salad for a light and balanced starter.
03 -
Swap the base with gluten-free crackers for a gluten-free option.