Smoked Salmon Cheesecake with Chives
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 277.1
- Total Fat: 26.2 g
- Cholesterol: 99.4 mg
- Sodium: 224.3 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.8 g
- Protein: 9.1 g
View full nutritional breakdown of Smoked Salmon Cheesecake with Chives calories by ingredient
Introduction
This is DELICIOUS and simple to make, and it's low carb! This is DELICIOUS and simple to make, and it's low carb!Number of Servings: 8
Ingredients
-
1/2 c pecans, finely ground
4 T chopped chives
12 oz (1.5, 8 oz pkgs)
4 oz hot smoked salmon
2 eggs
1 T fresh lemon juice
1 T fresh parsley
Salt to taste
Cayenne pepper to taste
1 t butter
Tips
We have a lot of salmon, any can be used, in this case I used sockeye. I only had a large springform so I used an 8" round cake pan.
If you top with 1 c sour cream ad 61.5 calories, 6 grams fat, 1.2 grams carbs, 0 grams fiber.
Directions
Preheat oven to 325 degrees.
Grease an 8" springform pan, use all but about 1 T of pecans to form a crust along the bottom and as much of the sides as possible. Set aside.
In a food processor, process cream cheese till smooth, add skinned, boned salmon, chives eggs, lemon juice, parsley, salt and cayenne. Process till combined.
Pour into the pan. Place in a larger pan in center of oven. Add hot water to come up halfway up the sides of the smaller pan.
Bake about an hour.
Let cool for an hour IN THE OVEN with the door ajar.
Remove from larger pan and cool. Remove sides of pan and garnish with any of the below- sour cream, chives, crumbled salmon, parsley and the 1 T of pecans.
Serving Size: 1 1/8 of the cheesecake
Grease an 8" springform pan, use all but about 1 T of pecans to form a crust along the bottom and as much of the sides as possible. Set aside.
In a food processor, process cream cheese till smooth, add skinned, boned salmon, chives eggs, lemon juice, parsley, salt and cayenne. Process till combined.
Pour into the pan. Place in a larger pan in center of oven. Add hot water to come up halfway up the sides of the smaller pan.
Bake about an hour.
Let cool for an hour IN THE OVEN with the door ajar.
Remove from larger pan and cool. Remove sides of pan and garnish with any of the below- sour cream, chives, crumbled salmon, parsley and the 1 T of pecans.
Serving Size: 1 1/8 of the cheesecake