Mini Cheesecake with Salmon
3 hours Recipe Yield:
16 pcs. Difficulty:
Medium recipe
Mini Salmon Cheesecake - Italian recipe, a perfect combination of saltine crackers, cream cheese and salted salmon. These mini cheesecakes are perfect for a holiday table as a portioned snack. If the cheesecake base doesn't hold together well, add a small amount of butter.
Recipe Ingredients
Cooking Recipe
The recipe for mini salmon cheesecake is very simple. Crackers for cheesecake should not be sweet. Crush the crackers into powder, melt the butter and mix with the crushed crackers.
Fill the molds with the resulting mixture and press well using a glass. Place the cheesecake base in the refrigerator for at least 30 minutes.
Mix ricotta with cream cheese, add gelatin with a small amount of cold water. Heat 50 ml of cream in a saucepan, add the swollen gelatin to the cream and stir until it dissolves. Finely chop the salmon and mix with cheese and ricotta.
Next, add gelatin and cream to the cheeses and mix. Whip the remaining 100 ml of cream and carefully fold into the cheese mixture. Transfer the finished cream into a pastry bag.
Fill the molds with the cracker base with the prepared cream and place in the refrigerator. Let cheesecake set for 2-3 hours. When serving, garnish with rose-shaped salmon and dill.