Monday, August 13, 2007

Salmon and Swiss Cheesecake - 3.6 net carbs

Cheesecakes do not always have to be sweet. I made this salmon and swiss cheesecake last night and my wife and I had it for breakfast. It was fantastic! The creamy tartness of the cheeses compliments the salmon. Served warm, this cheesecake is similar to an ultra fluffy and creamy quiche. Prepare the cheesecake ahead of time and you've got a quick and elegant brunch to serve later.

The salmon you use should be fully cooked. I would not recommend using canned salmon. I used a vacuum sealed packet containing a smoked filet. Most grocery stores carry this near canned tuna.

The entire cheesecake, crust and all has 36 net carbs.

Makes 10 servings at 3.6 net carbs each.

Equipment:
9" Spring form Pan
Electric Beaters
Pastry Cutter or Food Processor


Crust Ingredients (12 net carbs):

1 c. almond meal
1/2 c. soy protein powder (plain, not vanilla)
2/3 stick butter.

Filling Ingredients (24 net carbs):

24 oz. cream cheese at room temp (3 eight oz. packages)
3 eggs
2 T. heavy whipping cream
3 to 6 oz smoked salmon.
1 cup shredded Swiss cheese

Instructions:

Pre-heat oven to 350 degrees.

Using a pastry cutter, combine crust ingredients until crumbly. If you don't have a pastry cutter, you can use a food processor's pulse button. Press mixture into bottom of spring form pan.

Beat cream cheese until smooth. Add eggs and whipping cream. Beat until mixed well and smooth.

Break up salmon and add to filling mixture. Add Swiss cheese. Stir by hand. Pour into spring form pan.

Bake for 10 minutes at 350 degrees. Then reduce heat to 275 and cook 1 additional hour.

When done, turn oven off but do not remove cheesecake. Allow to cool in oven for an hour or so before moving to the refrigerator. Cooling too fast could result in cracks.

To serve, cut a piece and put on microwave safe plate. Cook in microwave on high for 35 seconds. It is best eaten warm.

2 comments:

Anonymous said...

I LOVE this recipe!
I just made one with no crust, but I used crab, green onion, a bit of crushed garlic in the cheesecake, and then mixed in some cheddar and parmesan cheese. Deadly good!!
Thanks again for the inspiration!

Big Daddy D said...

Great idea, using crab. I'll have to try it this way myself. As for the crust, many cheesecake purists would never use a crust...