Description
THE NO-BAKE CHEESECAKE THAT’LL WOW YOUR MATES
Ever had cheesecake for entrée? Well, now’s your chance!
This smoked salmon savoury cheesecake is creamy, zesty, and packed with flavour – perfect for entertaining or showing off at your next brunch. It’s easy, make-ahead, and so delish I’ve already eaten half of it straight from the tin.
Ingredients
Units
Scale
Instructions
- Blitz Jatz and melted butter in a food processor until they look like chunky breadcrumbs.
- Line a springform tin with cling film and press the crumb mix into the base firmly.
- Pop it in the freezer while you make the filling.
- Clean out your food processor, then add cream cheese, sour cream, lemon zest and juice, soup mix, pepper, and the hot smoked salmon fillet. Blitz until smooth.
- Pour over the Jatz base and smooth the top.
- Sprinkle over chives and decorate with sliced smoked salmon and lemon.
- Chill in the fridge for a few hours or overnight.
- Lift it out, slice it up, and serve with extra crackers or toasted baguette.
- Prep Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: Australian