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Savoury Cheesecake, School of Artisan Food

Savoury Cheesecake

This is a delicious and impressive recipe for a light lunch or a starter course. Use the best quality smoked salmon you can find. 

Course Lunch, Starter
Keyword easy recipe
Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Servings 2
Calories 380 kcal
Author The School of Artisan Food


  • 100 grams oat biscuits
  • 50 grams butter melted
  • 200 grams smoked salmon or smoked trout
  • 100 grams cream cheese full fat is recommended
  • 25 grams sloe gin optional


  1. Either use a strip of acetate paper as a mould or use a cookie cutter. If using acetate, fold into a circle and tape the two ends together to make a circle. Make two circles. 

  2. Place oat biscuits into a sandwich bag and bash into crumbs with a rolling pin. Alternatively, pulse in a food processor.

  3. Melt the butter and then add to crumbed biscuits into the butter. Mix well.

  4. Press the butter/crumb mixture into the bottom of the hoops. Refrigerate for at least 30 minutes to firm up.

  5. Place the smoked salmon into a food processor and blend. 

  6. Add the cream cheese and blend for a few seconds. The mixture should retain a coarse texture.

  7. Add the sloe gin if using. 

  8. If need be, add a small amount of milk to soften the mixture.

  9. Carefully spoon the mixture onto the biscuit base and smooth the surface. Decorate with peppercorns, bay leaves or sprigs of dill.

  10. Refrigerate to set firmly for at least two hours.