Savory Cheesecake

Total Time:
2 hr 34 min
20 min
4 min
2 hr 10 min

8 to 10 servings

  • 24 ounces cream cheese
  • 3 tablespoons cornstarch
  • 1 teaspoon salt
  • 4 ounces sour cream
  • 2 large eggs
  • 6 ounces smoked trout, diced
  • 1/3 cup chopped chives
  • Crust:
  • 3 ounces melted butter
  • 1 egg white
  • 1 1/2 cups crushed bagel chips

Preheat the oven to 350 degrees F.

In a small bowl, combine the melted butter, egg white, and the bagel chips. Press them into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp up. Remove from oven and cool. Reduce the heat to 250 degrees F.

In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. Once combined, add the eggs. Fold in trout and chives. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.

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    6 Reviews
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    I love cheesecakes, but I've never had a savory one. Because I had some doubts about the fish, I only made a seven-inch cheese cake. All I can say is that I wish I had made a fourteen-inch cake! That was six months ago. Today I'm doing a salmon version
    Alton you silly rabbit, tricks are for kids
    This was the first cheesecake recipe I ever tried and it was a great success (took forever though. It was very easy to do (no fancy egg mixing stuff and it tasted great. Only thing is that I had to leave it in the oven for at least a half hour longer before turning it off, and I did not open the oven door when I let it sit in there for that last hour. Finally, I put some strawberry sauce (from one of Emeril's recipe's and whipped cream on top and it was just great!
    You put strawberry sauce on a savory cheesecake with smoked fish in it?
    Right on the money, AB. I substituted boiled crawfish for the trout. They give it an extra kick!
     My guests raved about it.
    Excellent food as always. Theres a reason I only watch your Good Eats, and this is proof of why.
    Outstanding recipe. We substituted smoked salmon for the trout and it was the hit of the picnic!
     Easy to do too.
     Best to make it the day before though, it takes a long time to bake and cool.
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