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Before starting this Smoked Salmon Cheesecake recipe, make sure you have organised all the necessary ingredients.
For the biscuit base: Place the crackers in a small bowl...
... and grind coarsely, using a rolling pin.
The coarse grind will bring a unique crunchy texture to the biscuit base.
Add the melted butter...
... and combine with a fork until the preparation has a crumbly consistency.
For the preparation in Exoglass moulds: Pour the preparation into Exoglass® manqué moulds (diameter 10cm), up to a thickness of 0.5cm. This food-grade composite material does not require greasing.
Press down firmly and even the surface with the back of the fork. Set aside.
For the cream cheese preparation: Place the ricotta into a bowl.
Add the cream cheese with herbs...
... and combine well.
Finely chop a few sprigs of chives...
... and crush the walnuts into coarse pieces, using a knife...
... or a rolling pin. I recommend using a rolling pin: the ground pieces will be more regular and more walnut oil will be released. The released walnut oil will bring extra flavour to the cheesecake.
Add the chives and walnuts to the cheese preparation, and combine gently.
Before adding the egg, beat it with a fork (like an omelette) and pass through a fine sieve to remove the white membrane (also known as 'chalaza').
Use the back of a fork to pass the egg through the sieve.
Add the egg and gently combine with a rubber spatula.
For the garnish: Remove the grey flesh from the smoked salmon fillets (fatty bits)...
... and cut into strips, then into coarse dices. Reserve a few salmon bits for later.
Add the smoked salmon to the preparation and combine gently. Adjust the seasoning if needed.
For the assembly: Fill the moulds with the preparation...
... and gently tap the bottom of the mould for a uniform distribution of the preparation.
For the cooking: Bake in a preheated oven at 150°C (gas 2) for 10 to 15 minutes. Do not bake at higher temperatures, which could cause the cheesecake to disintegrate.
15 minutes later, the cheesecakes are cooked Due to the low temperature, the surface of the cheesecake should remain pale.
Insert the blade of a knife to check whether the cheesecakes are thoroughly cooked. The blade should be dry when you take it out.
Remove the cakes from the moulds, onto a sheet of cling film (stretched on a plate beforehand).
With these Exoglass® moulds, the release operation should be easy.
Using a triangular spatula gently lift each cheesecake and place on a round dinner plate.
Place a few bits of smoked salmon on top.
Garnish with a few chervil leaves...
... and a small side of herb salad seasoned with olive oil...
... then some balsamic vinegar.
This fresh, original starter can be served warm or cold (at room temperature).