Ingredients
Equipment
Method
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Crush the salted biscuits in a large mixing bowl until they resemble fine crumbs, then add melted butter and mix until well combined.
- Press the biscuit mixture firmly into the bottom of a springform pan to create the crust, then refrigerate to set.
- In another bowl, beat the cream cheese until smooth, add eggs one at a time, then stir in sour cream, lemon juice, dill, salt, and pepper until well combined.
- Cut smoked salmon into small pieces and gently fold into the cream cheese mixture.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Bake for about 30 minutes or until set and lightly golden on top. The center should be slightly jiggly.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Decorate with additional smoked salmon and fresh dill before serving.
Nutrition
Calories: 280kcalCarbohydrates: 15gProtein: 10gFat: 20gSaturated Fat: 10gCholesterol: 90mgSodium: 450mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 1mg
Notes
Allow cream cheese to reach room temperature before mixing to prevent lumps. Use a water bath to bake if you want to avoid cracks. Don’t overbake; the center should remain slightly jiggly to ensure a creamy texture. Consider high-quality smoked salmon for the best flavor. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
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