Savory Greek Yogurt Cheesecake with Smoked Salmon
Who says cheesecake has to be sweet? This luscious savory cheesecake studded with smoked salmon calls out for a glass of sparkling wine and a celebration, no matter the day or season!
Ingredients
- Olive oil for brushing the pan
- 1 cup plain breadcrumbs
- 1 ¼ cups grated parmesan or Greek kefalotyri cheese
- 3 tbsp butter melted
- 5 oz. / 150 g. smoked trout smoked salmon trout, or smoked salmon
- 1 pound / ½ kilo cream cheese at room temperature
- 4 eggs
- ¾ cup chopped parsley
- 2 tbsp. lemon zest
- Salt and pepper
- 1 cup Greek yogurt 200 ml
Instructions
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1. Preheat oven to 350° F /175° C. Lightly grease a spring-form pan.
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2. In a medium size bowl, mix together the breadcrumbs, ¼ cup Parmesan or Kefalotyri cheese, and melted butter. Press this mixture onto the bottom and up the sides of the buttered pan.
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3. Chop the fish.
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4. In the bowl of an electric mixer, whisk the cream cheese t high speed until smooth. Add the remaining Parmesan or kefalotyri, and whisk. Add the eggs, one at a time, whisking after each addition. Whisk in the parsley, lemon zest, salt, and pepper. Whisk in the yogurt.
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5. Using a spatula, fold the trout or salmon into the mixture and pour it into the prepared pan.
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6. Bake in middle of the oven for about 45 minutes, or until set but still a little soft in the middle. Turn off the oven, open the oven door and let the cheesecake rest inside for a half hour. Remove, cool for 15 minutes, and serve.
Notes
The cheesecake may also be served chilled.
