Cheesecake with arugula and salmon, an appetizing starter, mistakenly thought to be a dessert. I always thought of cheesecake as a dessert, but I was wrong, it also works as a savory dish for a fish appetizer with the right ingredients. Until now, I had never made it, but today I did; I prepared arugula and salmon cheesecake and discovered a truly original appetizer, besides being naturally good, to serve at the table whole and divide like a cake, it’s certainly also beautiful to see.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: American
- Seasonality: All seasons
- Energy 396.73 (Kcal)
- Carbohydrates 17.53 (g) of which sugars 2.30 (g)
- Proteins 12.24 (g)
- Fat 31.56 (g) of which saturated 12.21 (g)of which unsaturated 4.33 (g)
- Fibers 0.55 (g)
- Sodium 543.68 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare the cheesecake
- 2.8 oz taralli
- 2.8 oz rusks
- 2.8 oz butter
- 5.3 oz mascarpone
- 7 oz cow ricotta
- 8.8 oz fresh spreadable cheese
- 1 bunch arugula
- 4.6 oz smoked salmon
- 2 leaves gelatin sheets
Useful tools to prepare arugula cheesecake
- Blender
- Ring Mold
- Bowl
- Spoon
Preparation of arugula and salmon cheesecake
Prepare the base by blending the rusks, taralli, and softened butter.
Inside the ring mold, 7 inches in diameter, place the base for the arugula and salmon cheesecake and press it well. Freeze for fifteen minutes.
To prepare the cheese mousse, proceed as follows. First, soak the gelatin sheets in a bowl. Blend the three cheeses with an electric whisk.
Squeeze the gelatin sheets, heat three tablespoons of water and dissolve them. Pour into the cheeses and mix well.
Place the cheese mousse on top of the cheesecake base, leveling with the back of a spoon. Sprinkle with arugula.
Lay slices of smoked salmon over the arugula.
Finish with a layer of cheese mousse. Naturally, level it well here too.
Complete the cheesecake decoration with arugula leaves and pieces of smoked salmon. Refrigerate until serving, after removing the ring mold naturally.
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