I got this recipe out of a magazine back in May,1986! What is more amazing is the fact that I still have it, however once it’s on here, it goes in the bin. The Layered Salmon Cheesecake is probably related to the Salmon Terrine, it’s unfortunate that you don’t see savory cheesecakes mentioned all that often. This would make a great Summer recipe, served cold with salad or in the cooler months served piping hot out of the oven with vegetables. This recipe would also be ideal for a cafe menu item. Anyway if you want to try something completely different, try this, you might be pleasantly surprised.

Serves 6


1 cup stale white breadcrumbs
440g tin red salmon, drained
300ml cream
250g packet cream cheese
2 eggs
1/2 cup mayonnaise
1 cup grated tasty cheese
4 green shallots, chopped


Press breadcrumbs firmly over base of a greased 20cm springform pan. Flake salmon with fork, stir in quarter cup of the cream, press gently over breadcrumb base. Beat cream cheese in small bowl with electric mixer until smooth, beat in eggs, mayonnaise and remaining cream; stir in cheese and shallots. Pour over salmon mixture, stand on oven tray, bake in moderate oven 1 hour or until set and lightly browned. Stand 10 minutes before removing from tin and serving.


Not suitable for freezing or microwaving
Eat cold the next day on its own or with salad
Suitable for lunch boxes
Line the springform pan with baking paper to aid in the removal of the cheesecake
Invert the base of the springform pan before you clip it in for easy removal later
The Layered Salmon Cheesecake can be baked in a lined rectangle baking dish and cut into small portions
Experiment by adding different herbs, parsley would go well with the salmon

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