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Salmon Cheesecake

  • Yield: 12 to 16 servings


  • 1 cup freshly grated Parmesan cheese
  • 1 cup fresh white bread crumbs
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped red bell peppers
  • 2 teaspoons salt
  • Black pepper
  • 1 3/4 pounds cream cheese, room temperature
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1 cup grated smoked Gouda cheese
  • 1 pound chopped smoked salmon (2 cups)


  • Heat oven to 350 degrees.
  • Combine Parmesan, bread crumbs and butter in a small bowl; press mixture over bottom of a 9-inch springform pan.
  • Heat oil in a medium skillet over high heat. Add the onions and the green and red peppers and sauté, stirring and shaking skillet for 2 minutes. Stir in salt and pepper, sauté for 1 minute and remove from heat.
  • Beat together cream cheese and eggs with an electric mixer in a large bowl until very thick and frothy, about 4 minutes. Beat in cream, Gouda, sautéed vegetables and smoked salmon until thoroughly incorporated and creamy, about 2 minutes.
  • Pour filling over crust and bake until firm, about 1 hour 15 minutes. Let cool to room temperature. Refrigerate at least 6 hours or overnight.
  • Remove cheesecake from refrigerator about 1 hour before serving. To serve, cut cheesecake in wedges with a warm knife.