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Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, smoked salmon and blue cheese cheesecake with an avocado cream topping. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping is something that I have loved my whole life.

To get started with this particular recipe, we have to first 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 can achieve that.

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

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

Instructions 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.

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