Cheesecake with Smoked Salmon and Ricotta

Baking and Desserts | World cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Cheesecake with Smoked Salmon and Ricotta

Ingredients

Wheat Flour - 1½ cups
Butter - 4.9 oz
Salt - ½ teaspoon
Ricotta cheese - 17.6 oz
Dried Dill Stems - 1½ teaspoons
Vinegar essence - 1½ tablespoons
10% cream - 2 tablespoons
Green onion tops - 1 piece
White Pepper (whole) - a pinch
Celery salt - ¼ teaspoon
Smoked Salmon Flavored Croutons - 2.1 oz

Step by Step guide

Step 1

In a food processor, combine the flour, diced butter, 45 grams of ricotta, salt, and 0.5 teaspoons of dill. Blend until crumbly. While blending, add the vinegar until the dough comes together. Form into a ball and place in a 20-25 cm round shallow dish. Spread evenly across the surface and refrigerate for 30 minutes.

Step 2

Prick the dough in several places with a fork, place a sheet of foil on top, and fill with peas or beans to prevent the dough from rising during baking. Bake for 10 minutes at 374°F, remove the foil, and return the crust to the oven for another 10-15 minutes until golden brown. Cool.

Step 3

In a bowl, mix the remaining ricotta, remaining dill, sour cream, finely chopped onion, a pinch of white pepper, celery salt, and finely chopped fish. Blend until smooth and creamy.