Savory Smoked Salmon and Boursin Cheesecake

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Top Six Recipes/ Boursin's "Chef of the Year" Contest November 2001
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 1 cup rye breadcrumbs (about 2 1/2 slices rye bread, processed to crumbs)
    • 2 tbsp butter, melted
    • 5 packages (5.2 oz. each) Boursin Garlic & Fine Herbs Cheese
    • 3 eggs
    • 2 egg yolks
    • 1 cup sour cream
    • 1 tbsp fresh lemon juice
    • 1/2 lb thinly sliced smoked salmon, cut crosswise into thin strips
    • 1 tbsp finely chopped fresh dill
    • 1/2 tsp finely grated lemon peel


Preheat oven to 350 degrees Fahrenheit. In small bowl, combine breadcrumbs and butter. Press into bottom of 9-inch springform pan with removable bottom. Bake 10-12 minutes or until lightly crisped and golden. Reduce oven temperature to 300 degrees Fahrenheit.

In large bowl, beat Boursin Cheese with electric mixer for 2 minutes or until smooth. Add eggs, egg yolks, sour cream, and lemon juice; beat 2-3 minutes or until creamy. Stir in salmon, dill, and lemon peel. Pour batter into prepared pan and bake 40-50 minutes or until cheese is set in the center. On wire rack, cool completely. Cover and refrigerate overnight. To serve, remove from springboard pan and garnish with smoked salmon curls, cucumber slices, and dill sprigs.

Copyright 2001 Boursin Cheese
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