Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

Baked Smoked Salmon Cheesecake

baked smoked salmon cheesecake



2 t lemon zest, finely grated

3 spring onions, finely chopped

1 T finely chopped parsley

1 T finely chopped dill

250g cream cheese, softened

200g sour cream

300g ricotta

3 eggs

1 t salt

¼ t ground black pepper

370g hot smoked salmon, skin removed, flaked

Lemon wedges, to serve



  1. Preheat oven to 160° Line a springform cake tin (23 cm) with baking paper and set aside.
  2. Place lemon zest, spring onions, parsley, dill, cream cheese, sour cream, ricotta, eggs, salt and pepper into a large mixing bowl and mix until well combined. Alternatively, you can use a kitchen mixer.
  3. Add salmon and stir until just combined. Transfer into prepared tin and bake for 45-50 minutes or until just set (the centre will have a gentle wobble). Turn off heat and allow cake to set in oven (approx. 1½ hours or until cooled). Cover cooled cake with plastic wrap and place into refrigerator overnight.
  4. Serve with lemon wedges and a side salad.


Serves 8.

Recipe adapted from


To order salmon for this recipe, click here!