This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free whole grain breadcrumbs and check to make sure the cream cheese is gluten-free.
"If you can mock a leek, you can eat a leek!" - William Shakespeare, Henry V
This is one of my new favorite recipes. The combination of creamy cheesecake, leeks, and salmon is both rich and savory. This a great recipe to serve as a main course, but a 1/3 portion makes a great appetizer.
I prefer to make these cheesecakes in small, 4-inch springform pans. The individual cheesecakes are pretty and they also store better than larger slices of cut cheesecake.
Servings: 4 | Serving size: 1 2-inch slice cheesecake (or 1 4-inch cheesecake)
Cooking Time: 75 minutes (does not include chilling time)
This recipe can easily be multiplied and makes very good leftovers.
|1 tsp.||white wine vinegar|
|4 Tbsp.||whole wheat or whole grain gluten-free breadcrumbs|
|1/2 ounce||Parmigiano Reggiano (grated)|
|spray olive oil|
|1 tsp.||olive oil|
|1 large||leek (sliced crosswise; keep white and green parts separate)|
|2 Tbsp.||2% milk|
|8 ounces||reduced fat cream cheese (softened)|
|4 Tbsp.||fresh dill (cut the leaves away from the stems)|
|fresh ground black pepper to taste|
Place the water in a large skillet over high heat.
When the water begins to boil, reduce the heat to a slow simmer, then add the salmon and white wine vinegar.
Poach the salmon for about 20 minutes, until cooked through.
While the salmon is cooking, preheat the oven to 325°F.
Place the breadcrumbs and parmesan cheese in a small bowl and toss together with a fork until blended.
Spray an 8-inch springform or other pie pan with oil.
Press the breadcrumb mixture into the bottom of the springform pan.
Wrap the outside of the springform pan with foil.
Fill a large roasting pan with water up to about the 1 1/2 inch mark and place in the preheated oven.
When the salmon is done, remove it from the pan to a plate to cool.
Pour out the water from the poaching skillet and place the skillet over medium high heat.
Add the olive oil and the green part of the leek.
Cook for about 5 minutes. Stir frequently.
Add the white part of the leek and cook for another 7 minutes. Stir frequently.
Whisk the eggs and milk together in a large mixing bowl.
Add the cream cheese and whisk until smooth.
Flake the salmon into the cream cheese mixture.
Add the leeks, salt, dill, and pepper.
Fold together and place the mixture in the springform pan.
Place the springform pan in the water bath in the oven and bake for 35 minutes.
Cool and then chill before serving.
Serving size = 1 2-inch slice cheesecake
Servings = 4
Amount Per Serving
|Calories 392||Calories from Fat 216|
|% Daily Value|
|Total Fat 24g|
|Saturated Fat 9g||40%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 11g||9%|
|Dietary Fiber 1g||3%|
|Vitamin A 21%||Vitamin C 9%|
|Calcium 18%||Iron 8%|
|Vitamin K 29 mcg||Potassium 608 mg|
|Magnesium 49 mg|