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Smoked Salmon Cheesecake Appetizer by Angela Roberts
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Savory Smoked Salmon Cheesecake Appetizer

Savory cheesecake with smoked salmon, an easy to make appetizer.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Appetiser
Cuisine: American
Servings: 8
Author: Angela Roberts


  • 1 8 ounce bag of kettle cooked or ruffled potato chips
  • 14 ounces of cream cheese
  • 2 eggs
  • 1 tablespoon flour optional
  • 1 shallot finely chopped
  • 4 ounces chopped smoked salmon
  • 1/2 lemon
  • 1 tablespoon fresh dill chopped and extra for garnish
  • 2 tablespoons sour cream can use extra for garnish as option


  • Preheat oven to 475 degrees
  • Using a rolling pin or a food processor, crush chips into large crumbs. Add a tablespoon of melted butter to the chips and press into pans. Bake for five minutes. Set Aside.
  • Saute shallots to sweat them. Set aside.
  • Whip cream cheese in food processor. Once smooth, add in sour cream, flour, dill shallots.
  • Add eggs one at a time. If you have a Vitamix, you can add eggs first followed by the rest of the ingredients.
  • Chop salmon, squeeze lemon on salmon.
  • Once mixture is smooth, add in chopped salmon and mix thoroughly.
  • Pour into two six inch pans or one 10 inch pan and bake at 475 for five minutes. Turn heat down to 250 and bake for another 10-15 minutes until set. Cheesecake should be a little jiggly.
  • Turn oven off, open oven door and allow to rest for 15 minutes.
  • Cool completely, top with sour cream, garnish with dill, capers and lemon twists.
  • You can choose to serve warm with crackers, bread toasts or vegetables such as cucumber slices, lettuce leaves.