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Course: Mains
Keyword: Baking, Savory Cheesecake, Seafood

Savory Cheesecake: Reloaded

ACTIVE TIME: 15 minutes
TOTAL TIME: 4 hours
Yield: 8 to 10 servings
Who would make such a thing? Someone who loves a classic lox and bagel, but also needs an elegant dinne- party opener. Or, basically anyone with an appetite and a big spoon (you know what I'm talking about.)
Photo by Lynne Calamia
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  • 6 tablespoons unsalted butter, melted
  • 1 large egg white
  • 1 1/2 cups crushed plain bagel chips
  • 2 tablespoons capers, drained
  • 3 (8-ounce) blocks cream cheese, at room temperature
  • 3 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 4 ounces sour cream
  • 2 large eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 6 ounces hot smoked salmon or trout, flaked
  • 1/3 cup chopped chives, plus extra for serving
ACTIVE TIME: 15 minutes
TOTAL TIME: 4 hours
Yield: 8 to 10 servings


  • Heat oven to 350ºF and place a rack in the middle position. Lube the bottom and sides of a 9-inch diameter x 3-inch-high cake pan with no-stick spray. Cut a piece of parchment paper in a circle shape to fit snugly inside the bottom of the pan and spray again. (See note.)
  • Combine the melted butter, egg white, and crushed bagel chips in a medium bowl. Press the mixture into the prepared pan using a flat bottom drinking glass to nudge it into an even layer. Bake for 8 minutes. Remove to a trivet or cooling rack and sprinkle the capers evenly across the crust. Reduce the oven temp to 250ºF.
  • Place the cream cheese, cornstarch, salt, and sour cream in the work bowl of a stand mixer. Attach the paddle and mix on medium for 1 minute then stop and scrape down the sides of the bowl. Add the eggs and lemon juice and mix for 30 more seconds. Then, remove the bowl and fold in the smoked fish and chives using a silicon spatula.
  • Spoon the batter into the baked crust and smooth the top with an offset spatula. Bake for 45 minutes, then turn the oven off. Leave the cheesecake in the cooling oven for 1 hour, without opening the door.
  • Remove the cheesecake from the oven and cool for 2 hours before attempting to unfold. To unfold run a small offset spatula around the edges of the cake to loosen the sides. Place a round of parchment atop the cake and invert a large plate on top of it. Flip the whole cheesecake over and carefully remove the cake pan. (Remove the parchment circle if it has stuck to the bottom of the crust.) Invert another large plate onto the Botton of the cheesecake. Flip the whole thing over again and remove the parchment paper. (I know, it seems complicated but trust me, this is the easiest way to get the darn thing right-side-up on a plate.)
  • Serve at room temperature with an extra sprinkling of chopped chives. Store leftover cheesecake in the refrigerator for up to 1 week.
Note: To make a parchment round, cut a piece of parchment at least as long and wide as the pan. Fold in half, then again to quarter. Then turn and fold in half diagonally, centering the fold on one of the corners. Repeat twice more so that you end up with a narrow triangle. Measure 4 1/2 inches from the point and cut away the loose ends with scissors. When you unfold, you should have a near-perfect 9" diameter parchment circle. If you don't, I wrote something wrong. Oh, and make another one for the top while you're at it.
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