Smoked Salmon cheesecake is the savory version of the famous American cheesecake. The base, just as crunchy as the original, is made with butter and crumbled taralli. The filling, on the other hand, surprisingly creamy and tasty, is made with fresh soft cheeses, wild fennel and spices. Salmon, a prized topping of this preparation, makes everything even more delicious and refined. Ideal for the summer season, this savory cheesecake does not require baking and it can be served for a very special dinner.
Collect the taralli in a kitchen mixer, finely chop them until powdered and collect them in a bowl (1).
Melt the butter, add it to the crumbled taralli (2) and mix well.
Line the bottom of a 20 cm diameter hinged pan with a sheet of parchment paper. Pour the taralli and butter mixture and compact well until obtaining a uniform layer about 1 cm thick (3). Transfer to the refrigerator and set aside.
Collect the cheeses in a bowl, season with the wild fennel and work them well with a wooden spatula (4).
Soak the jelly in cold water for about ten minutes, then squeeze it and let it dissolve in a spoonful of hot water. Add it to the cheeses (5) and mix gently.
Pour the cream of cheeses on the taralli base and compact well with the back of a spoon (6). Transfer it to the refrigerator and let it harden for a few hours.
When serving, decorate the surface of the cake with the sliced salmon (7).
Decorate as desired with black olives and wild fennel, sprinkle with a little sesame seeds and serve (8).
Savory salmon cheesecake can be preserved for one or two days in the refrigerator, covered with a sheet of plastic wrap or, alternatively, placed in a special container with airtight closure.