Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, smoked salmon and blue cheese cheesecake with an avocado cream topping. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook smoked salmon and blue cheese cheesecake with an avocado cream topping using 24 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping:

1. Get bottom crust
2. Get 4 tbsp butter
3. Take 6 oz multigrain crackers
4. Get 1 tsp agave nectar
5. Take canola spray
6. Prepare cheesecake base
7. Make ready 1 1/4 lb cream cheese
8. Get 1 1/2 tbsp agave nectar
9. Get 4 oz ricotta cheese
10. Take 4 eggs, large
11. Get 1/4 cup half and half
12. Take 4 oz blue cheese
13. Take filling to be stirred into the base
14. Take 4 to 8 ounces smoked salmon, crumbled
15. Get 3 tbsp piementos, small diced
16. Make ready 2 tbsp diced chives, minced
17. Get 1 pinch Herb de Provence
18. Make ready 1/2 tsp ground black pepper
19. Get topping
20. Prepare 6 sour cream
21. Prepare 1 avocado, small
22. Prepare 1 tbsp sugar
23. Prepare 2 tbsp chives, minced
24. Make ready 1 parsley, dried

Steps to make Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping:

1. Melt butter, add crumbled crackers & sweetener, and mix. Spray spring form pan with oil spray. Pour bottom mixture into pan. Hand press down firmly.
2. Mix cream cheese and then add the ricotta with the agave nectar. Scrape and mix in eggs. Scrape and mix in dairy. Incorporate blue cheese last.
3. In a bowl combine salmon, chives, pimentos, peppers, and herbs. And then combine with cheesecake base. Very the amount of salmon with the type of salmon.
4. Pour mixture into spring form pan. Place pan a lipped sheet pan. Fill sheet with 1/4 inch water.
5. Place cheesecake into a 350°F preheated oven. Bake 50 to 65 minutes. You just want the cheesecake to start to brown up and crack. Cheesecake is not done until it sets up overnight.
6. Remove cheesecake.
7. Remove avocado flesh. Dash with lemon juice and mix. Add sour cream and mix on speed 1 until nice and smooth. Pour over cheesecake. Return to oven for 10 more minutes.
8. Remove from oven. Top with chives and parsley. a Let cool for 30 minutes. Put in fridge overnight.
9. Remove from fridge next day. Take out of the pan. Cut and serve.
10. Ready to serve and ENJOY!

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