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Mock Salmon Cheesecake

November 2, 2010

Photo by Gerik

“This party needs something different!” was my exclamation, “I’m so tired of doing the same thing over and over again!” It’s a familiar caterer’s lament, I’m sure. For me at the time, it was the dreaded “look alike” phase of our vegetarian catering business kicking in.

In the late 1980’s, savory cheesecakes were just emerging in the food publications and most of them were made with fresh herbs, vegetables and cheese. My Pacific Northwest orientation brought to mind the molded salmon appetizers made with gelatin from years ago, and then it hit me. Salmon Sour Cream Dip and that led to the possibilities of a Salmon Cheesecake of which there are many recipes available today. Because of the no meat orientation of my menu offerings, my main question quickly became: Could it be made as a vegetarian cheesecake? How novel! Bear in mind that when I say vegetarian I mean that nothing with a face is included in the recipe.

Photo by Pat

The debut of our new cheesecake was a big hit and one that is still requested often for wedding buffets. I serve it on a cake stand, top decorated with tomato roses and green onion brushes with a pate knife as the server. The flavor is light and the creaminess pares well with crackers or croustini and looks great beside a beautiful cascade of fresh cut fruit on the buffet table.

The holidays are coming so if you are looking for something unusual to serve your guests, give this a try. If nothing else, it will give them something to talk about.

Mock Salmon Cheeesecake

Makes: 30 servings


Fine Breadcrumbs

Butter a 9 inch springform cheesecake pan, sprinkle with fine breadcrumbs and shake the pan to cover the bottom and the sides.  Dump out the loose crumbs.


1 package of Morningstar Farms Breakfast Strips, slice across a couple of time

4 eggs

2 8-ounce packages cream cheese

1 container of Tofutti Brand Better Than Cream Cheese (makes the cake creamier)

3/4 pound grated cheddar cheese

1 cup cottage cheese

2 T. milk

1 garlic clove, smashed

Place the above ingredients in a food processor and process until smooth.  Add the following green items and process until it has turned over once.  You want green pieces not green cream cheese filling.

3/4 cup green onion, chopped

3 T. seeded and finely chopped jalapeno pepper (cheesecake will not be hot or even mildly warm)

Photo by Gerik

Pour into pan and smooth the top.  Bake in a 325 degree oven for 1 hour and 15 minutes.  Turn off the heat and prop the door open with a wooden spoon and let sit for 1 hour.  Remove from oven, let it cool on the counter a bit before putting in the refrigerator.  Cheesecake must be cold to unmold.

To serve, run a knife around side and push the cheesecake up out of the pan.  With a couple of spatulas, slice the cheesecake from the bottom of the pan and place on a serving platter.  Garnish the top and use a small knife or decorative spatula to serve guests.   Serve crackers on the side.


Printed Columbia Daily Tribune, Nov. 10, 2010

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