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Baked salmon cheesecake



8 portion(s)

Salmon cheesecake

  • 2 pieces lemon zest (1 x 4 cm), no white pith
  • 4 spring onions/shallots, trimmed and cut into pieces
  • 1 sprig fresh dill, leaves only (see Tips)
  • 250 g cream cheese
  • 200 g sour cream
  • 300 g ricotta (see Tips)
  • 3 eggs
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 370 g hot smoked salmon, skin removed and flaked

Avocado dressing

  • 1 avocado (approx. 200 g), flesh only, cut into cubes
  • 3 sprigs fresh flat-leaf parsley, leaves only
  • 1 spring onion/shallot, trimmed and cut into pieces
  • 20 g baby pickled capers, rinsed and drained
  • 20 g lemon juice (approx. 1/2 lemon)
  • 150 g water
  • salt, to taste, plus extra for seasoning
  • 2 pinches ground black pepper, plus extra for seasoning
  • 60 g mixed baby salad leaves
  • 1 cucumber, peeled into ribbons
  • 4 baby radishes, cut into quarters
  • 1 lemon, cut into wedges, to serve

Recipe's preparation

    Salmon cheesecake
  1. Preheat oven to 160°C. Line a springform cake tin (24 cm) with baking paper and set aside.
  2. Place lemon zest into mixing bowl and chop 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.
  3. Add cream cheese, sour cream, ricotta, eggs, salt and pepper and blend 20 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  4. Add salmon and combine 10-15 sec/Counter-clockwise operation/speed 4, until just combined. Transfer into prepared tin and bake (160°C) until just set (the centre will have a gentle wobble). Turn off heat and allow cake to set in oven (approx. 1 1/2 hours or until cooled). Cover cooled cake with plastic wrap and place into refrigerator overnight. Clean and dry mixing bowl.
  5. Avocado dressing
  6. Place all dressing ingredients, excluding mixed leaves, cucumber, radishes and lemon, into mixing bowl and blend 40 sec/speed 6.
  7. Scrape down sides of mixing bowl wiht spatula and blend 20 sec/speed 4. Transfer into a serving bowl and refrigerate until needed.
  8. Remove cheesecake from refrigerator and allow to come to room temperature.
  9. Place a bowl onto mixing bowl lid and weigh mixed leaves into it. Add cucumber and radishes to bowl with mixed leaves, season with extra salt and pepper. Serve cheesecake at room temperature with lemon wedges, Avocado dressing and salad.

Accessories you need



To make your own ricotta, visit Cookidoo (www.cookidoo.com.au or cookidoo.co.nz).

You can replace dill with parsley in this recipe.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This cheesecake is simply stunning. I have made it...

    Submitted by jfk4635 on 11. August 2019 - 20:59.

    This cheesecake is simply stunning. I have made it a number of times and each time, every one has scoffed it down with great enthusiasm! I thoroughly recommend you try it.

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  • Hi there, I have just made this lovely cheesecake...

    Submitted by kaktuskate on 19. April 2019 - 10:23.

    Hi there, I have just made this lovely cheesecake and popped it in the oven. I have a couple of questions though, had to wing it a little bit.
    1. when do the dill and spring onions go in? (I just popped the spring onions in to chop with the zest and the dill later)
    2. How long is 'until it has a gentle wobble' roughly? I have put the timer on for 30mins and will keep an eye on it

    Thanks, I also want to add that judging by tastingthe uncooked mixture its going to be a ripper!!
    Happy Easter

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