Recipe of Super Quick Homemade Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, smoked salmon and blue cheese cheesecake with an avocado cream topping. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we have to prepare a few ingredients. You can have smoked salmon and blue cheese cheesecake with an avocado cream topping using 24 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping:

1. Take bottom crust
2. Make ready 4 tbsp butter
3. Take 6 oz multigrain crackers
4. Make ready 1 tsp agave nectar
5. Take canola spray
6. Make ready cheesecake base
7. Get 1 1/4 lb cream cheese
8. Prepare 1 1/2 tbsp agave nectar
9. Make ready 4 oz ricotta cheese
10. Take 4 eggs, large
11. Make ready 1/4 cup half and half
12. Make ready 4 oz blue cheese
13. Prepare filling to be stirred into the base
14. Prepare 4 to 8 ounces smoked salmon, crumbled
15. Prepare 3 tbsp piementos, small diced
16. Make ready 2 tbsp diced chives, minced
17. Make ready 1 pinch Herb de Provence
18. Make ready 1/2 tsp ground black pepper
19. Get topping
20. Make ready 6 sour cream
21. Make ready 1 avocado, small
22. Prepare 1 tbsp sugar
23. Take 2 tbsp chives, minced
24. Prepare 1 parsley, dried

Steps to make Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping:

1. Melt butter, add crumbled crackers & sweetener, and mix. Spray spring form pan with oil spray. Pour bottom mixture into pan. Hand press down firmly.
2. Mix cream cheese and then add the ricotta with the agave nectar. Scrape and mix in eggs. Scrape and mix in dairy. Incorporate blue cheese last.
3. In a bowl combine salmon, chives, pimentos, peppers, and herbs. And then combine with cheesecake base. Very the amount of salmon with the type of salmon.
4. Pour mixture into spring form pan. Place pan a lipped sheet pan. Fill sheet with 1/4 inch water.
5. Place cheesecake into a 350°F preheated oven. Bake 50 to 65 minutes. You just want the cheesecake to start to brown up and crack. Cheesecake is not done until it sets up overnight.
6. Remove cheesecake.
7. Remove avocado flesh. Dash with lemon juice and mix. Add sour cream and mix on speed 1 until nice and smooth. Pour over cheesecake. Return to oven for 10 more minutes.
8. Remove from oven. Top with chives and parsley. a Let cool for 30 minutes. Put in fridge overnight.
9. Remove from fridge next day. Take out of the pan. Cut and serve.

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