Try this recipe for a rich savoury cheesecake of smoked salmon, parsley and full-fat cheese.


  • base

  • 85 g water biscuits

  • 85 g Butter

  • 3 tablespoons chopped Parsley

  • Ground black Pepper

  • filling

  • 2 large Eggs separated

  • 225 g soft full fat Cheese

  • 0.5 Lemon Grated rind and juice

  • 170 ml crème fraiche

  • 28 g powdered Gelatine

  • 28 g chopped Smoned Salmon

  • Ground black Pepper

  • to serve

  • mayonnaise

  • chopped Parsley


  • base:

  • 1.

    Wash and finely chop the parsley.

  • 2.

    Crush the biscuits with a rolling pin until there are no large pieces, but they are not yet simply a powder.

  • 3.

    Melt the butter, remove from the heat and stir in the crushed biscuits.

  • 4.

    Season generously with pepper.

  • 5.

    Stir in the chopped parsley.

  • 6.

    Take a 20cm baking tin with a loose base, lightly oil the interior and spread the biscuit mixture evenly, smoothing off with the back of a spoon.

  • 7.


  • filling:

  • 1.

    Separate the eggs and set aside the whites.

  • 2.

    Put the yolks in a large bowl and add the cheese, lemon rind and juice, crème fraiche and a seasoning of black pepper.

  • 3.

    Beat until smooth.

  • 4.

    Put about 4 tablespoons of cold water in a small saucepan and sprinkle the gelatine on top.

  • 5.

    Leave for a few minutes until the gelatine forms a sort of slushy cake, then heat gently until it is all melted.

  • 6.

    Fold the gelatine solution into the cheese and egg mixture, distributing them evenly.

  • 7.

    Beat the egg whites to the ‘stiff peaks’ stage and then fold very gently into the filling.

  • 8.

    Immediately turn the mixture into the prepared tin, smoothing off the top.

  • 9.

    Refrigerate for several hours.

  • to serve:

  • 1.

    Ease the sides of the cheesecake from the tin and use the base to release the cheesecake.

  • 2.

    Spread the sides of the cheesecake generously with mayonnaise and press the chopped parsley into it until you have green sides to the cheesecake.

  • 3.

    Serve in wedges like any other cheesecake

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