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Thermomix baked salmon cheesecake recipe
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Creamy salmon cheesecake with avocado dressing - a perfect dish for entertaining.
Ingredients:
  • 2 pieces lemon zest (1 x 4 cm)
  • 4 spring onions, trimmed and cut into pieces
  • 1 sprig fresh dill or parsley, leaves only
  • 250g cream cheese
  • 200g sour cream
  • 300g ricotta
  • 3 eggs
  • 2.40 gm salt
  • 1/4 tsp ground black pepper
  • 370g hot smoked salmon, skin removed, flaked
  • 1 avocado, flesh only, cut into cubes
  • 3 sprigs fresh flat-leaf parsley, leaves only
  • 1 spring onion, trimmed and cut into pieces
  • 20g baby pickled capers, rinsed and drained
  • 20g lemon juice (approx 1/2 lemon)
  • 150g water
  • Salt, to taste, plus extra for seasoning
  • 2 pinches ground black pepper, plus extra for seasoning
  • 60g mixed baby salad leaves
  • 1 cucumber, peeled into ribbons
  • 4 baby radishes, cut into quarters
  • 1 lemon, cut into wedges, to serve
Instructions:
  • Preheat the oven to 160C and prepare a 23 cm springform cake tin by lining it with baking paper.
  • Add the lemon zest to the mixing bowl and pulse for 10 seconds on high speed. Use a spatula to scrape down the sides of the bowl.
  • Combine spring onions or shallots along with either dill or parsley and chop for 10 seconds on speed 9.
  • Combine cream cheese, sour cream, ricotta, eggs, salt, and pepper in a blender or food processor and blend on high speed for 20 seconds. Make sure to scrape down the sides of the bowl with a spatula to ensure everything is well incorporated.
  • Add the salmon and mix for 10-15 seconds on speed 4 until just combined. Then, pour the mixture into the prepared tin and bake at 160°C for 45-50 minutes until just set with a gentle wobble in the center. Turn off the heat and let the cake rest in the oven for about 1½ hours or until cooled. Once cooled, cover the cake with plastic wrap and refrigerate overnight. Lastly, make sure to clean and dry the mixing bowl.
  • To make the avocado dressing, add all dressing ingredients except for the mixed leaves, cucumber, radishes, and lemon into a mixing bowl. Blend for 40 seconds on speed 6 until smooth.
  • Use a spatula to scrape down the sides of the mixing bowl, then mix on medium speed for 20 seconds. Transfer the mixture to a serving bowl and refrigerate until ready to serve.
  • Take the cheesecake out of the refrigerator and let it sit until it reaches room temperature.
  • Place a bowl on top of the mixing bowl lid and carefully measure the mixed leaves into it. Add the cucumber and radish to the bowl with the mixed leaves, then season with additional salt and pepper. Serve the cheesecake at room temperature with lemon wedges, avocado dressing, and salad.

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