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Smoked Salmon Cheesecake
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12 ounces (1 cup) rye whole wheat or whole wheat crackers, crushed

1/4 cup Land O Lakes® Butter, melted


2 (8-ounce) packages cream cheese, softened

2 large Land O Lakes® Eggs

1 tablespoon lemon juice

1 teaspoon freshly grated lemon zest

2 teaspoons Dijon-style mustard

2 teaspoons dried dill weed

8 ounces (2 cups) smoked salmon, skinned removed, boned, finely flaked

1/4 cup sliced green onion


Fresh dill springs, if desired

Serve With

Sliced breads , if desired

Crackers, if desired

Sliced cucumbers, if desired

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine all crust ingredients in bowl; stir until well mixed. Press onto bottom of ungreased 9-inch springform pan.

  3. STEP 3

    Beat cream cheese in bowl at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add lemon juice, lemon zest, mustard and dill weed. Continue beating until well mixed.

  4. STEP 4

    Stir salmon and onions into cream cheese mixture; spread evenly over crust. Bake 30-35 minutes or until set 3 inches from edge of pan. Cool 15 minutes; remove side of springform pan. Cool on rack 1 hour. Loosely cover; refrigerate at least 2 hours until firm.

  5. STEP 5

    Garnish with fresh dill sprigs at serving time, if desired. Serve with sliced breads or crackers and cucumbers, if desired. Store refrigerated.

Read the Story Behind the Recipe

Tip #1

- If you don’t have a springform pan, line a (9-inch) round baking pan with aluminum foil, extending foil over pan edges. Remove cheesecake using foil ends.

Tip #2

- To quickly crush crackers for crust, place into food processor bowl fitted with metal blade. Pulse, a few seconds at a time, until the crackers form fine crumbs.

Tip #3

- Read more about this recipe on Recipe Buzz® Blog.

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