Mock Salmon Cheesecake Recipe π§π°
Description: This Mock Salmon Cheesecake recipe was generously shared with me by a chef at the Cohutta Springs Conference Center in Georgia. Despite not having made it myself yet, the chef assured me that this savory creation is beloved by all who taste it, citing its popularity among the hundreds of guests he serves regularly.
Recipe Category: High In…
Keywords: Weeknight, Less Than 4 Hours
Preparation Time: 20 minutes
Cooking Time: 1 hour and 15 minutes
Total Time: 1 hour and 35 minutes
Aggregated Rating: βββββ (1 review)
Nutritional Information per Serving:
- Calories: 130.2
- Fat Content: 11.5g
- Saturated Fat Content: 6.5g
- Cholesterol Content: 51.6mg
- Sodium Content: 206.8mg
- Carbohydrate Content: 1.7g
- Fiber Content: 0.2g
- Sugar Content: 0.2g
- Protein Content: 5.5g
Servings: 40-60 appetizer servings
Ingredients:
- 1 1/2 cups butter, melted
- 1/4 cup sharp cheddar cheese, shredded
- 1/4 cup cream cheese
- 6 slices mock salmon or bacon strips, diced
- 1 1/2 cups cottage cheese
- 3/4 cup green onion, chopped
- 1 egg
- 3/4 cup milk
- 4 cloves garlic, minced
- 2 cups breadcrumbs
Instructions:
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Preheat Oven: Preheat your oven to 325Β°F (163Β°C).
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Prepare Pan: Grease a 9-inch springform pan generously with melted butter. If you don’t have a springform pan, a pie pan or a quiche pan will suffice.
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Prepare Crust: In a bowl, combine the breadcrumbs and the 1/4 cup of shredded cheddar cheese. Sprinkle this mixture into the prepared pan, ensuring to coat the bottom evenly. Refrigerate the pan with the crust mixture.
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Prepare Filling: In a blender or food processor, combine the diced mock salmon or bacon strips with the remaining ingredients: cream cheese, cottage cheese, green onion, egg, milk, and minced garlic. Blend or process until the mixture is smooth and well combined.
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Pour Mixture: Pour the prepared filling mixture into the chilled crust-lined pan.
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Bake: Place the filled pan on a baking sheet to catch any potential drips. Bake in the preheated oven for approximately 1 hour and 15 minutes, or until the cheesecake is set.
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Cool: After baking, turn off the oven and allow the cheesecake to cool inside the oven for about 1 hour with the door slightly ajar.
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Remove from Pan: Once cooled, transfer the cheesecake to a cooling rack. Carefully remove the sides of the pan.
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Cool Completely: Allow the cheesecake to cool to room temperature before serving.
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Serve: Slice the Mock Salmon Cheesecake into portions and serve as appetizers. This recipe yields approximately 40-60 servings, making it perfect for gatherings and parties.
Enjoy the delightful flavors and creamy texture of this unique Mock Salmon Cheesecake recipe, sure to impress your guests with its savory goodness!
