Cheesecake with Smoked Salmon and Ricotta
Baking and Desserts • World
Description
Cheesecake with Smoked Salmon and Ricotta
Ingredients
- Wheat Flour 1½ cups
- Butter 5 oz
- Salt ½ teaspoon
- Ricotta cheese 20 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 0 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 375°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.
Step 4
Spread the filling over the crust and refrigerate until set. Garnish with parsley sprigs.
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