Alton Brown Savory Cheesecake

This delicious savory cheesecake from Alton Brown is a creamy, tangy twist on a classic, perfect for brunch, appetizers, or a unique party dish. Made with hot-smoked salmon, chives, and a crispy bagel chip crust, it’s rich yet light. Plus, it’s super easy to make with common ingredients—perfect for impressing guests without the fuss!

Recipe Ingredients:

• 6 tablespoons unsalted butter, melted
• 1 large egg white
• 1 1/2 cups crushed plain bagel chips
• 2 tablespoons capers, drained
• 3 (8-ounce) blocks cream cheese, at room temperature
• 3 tablespoons cornstarch
• 1 teaspoon kosher salt
• 4 ounces sour cream
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 6 ounces hot smoked salmon or trout, flaked
• 1/3 cup chopped chives, plus extra for serving

How To Make Savory Cheesecake?

1. Prep the Pan & Oven: Preheat the oven to 175°C / 350°F and place a rack in the middle position. Grease a 23cm x 7.5cm (9-inch x 3-inch) cake pan with non-stick spray. Cut a circle of parchment paper to fit the bottom of the pan, place it inside, and spray again.
2.  Make the Crust: In a medium bowl, mix together the melted butter, egg white, and crushed bagel chips. Press the mixture firmly into the prepared pan using a flat-bottomed glass to create an even layer. Bake for 8 minutes, then remove and place on a cooling rack. Sprinkle capers evenly over the warm crust. Reduce the oven temperature to 120°C / 250°F.
3. Make the Filling: In a stand mixer, combine the cream cheese, cornstarch, salt, and sour cream. Mix with a paddle attachment on medium speed for 1 minute, then scrape down the sides. Add the eggs and lemon juice, mixing for 30 seconds. Remove the bowl and gently fold in the smoked salmon and chives using a silicone spatula.
4. Bake the Cheesecake: Pour the batter over the crust and smooth the top with an offset spatula. Bake for 45 minutes, then turn the oven off. Leave the cheesecake inside for 1 hour, without opening the door.
5.  Cool & Unmold: Remove from the oven and let cool for 2 hours before unmolding. Run a small offset spatula around the edges to loosen the cake. Place a parchment sheet over the top and invert onto a large plate. Remove the pan and peel off the parchment circle from the crust. Place another plate on the bottom and flip it right-side-up.
6.  Serve & Store: Serve at room temperature with extra chopped chives. Store leftovers in an airtight container in the fridge for up to 1 week.

Recipe Tips:

• Use Room Temperature Cream Cheese: Cold cream cheese won’t mix smoothly, leading to lumps in your cheesecake. Let it sit at room temperature for at least 30 minutes before using.
• Press the Crust Firmly: A loose crust can crumble when slicing. Use a flat-bottomed glass to press the crust tightly into the pan for a solid base.
• Don’t Overmix the Batter: Overmixing can add too much air, causing cracks in the cheesecake. Mix just until smooth and creamy.
• Let It Cool Slowly: After baking, leave the cheesecake in the turned-off oven for 1 hour. This prevents sudden temperature changes, which can cause cracks.
• Chill Before Slicing: For the best texture and clean slices, refrigerate the cheesecake for at least 4 hours, or overnight if possible

How To Store Leftovers?

• Refrigerate: First, let the leftover savory cheesecake cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 1 week.
• Freeze: This cheesecake can be frozen for up to 2 months. Wrap individual slices or the whole cheesecake in plastic wrap, then in foil, and place in a freezer-safe container. To serve, thaw in the refrigerator overnight before enjoying. Do not reheat, as this is a chilled dish best served cold or at room temperature.

Nutrition Facts

• Calories:450 kcal
• Total Fat:38 g
• Saturated Fat:22 g
• Cholesterol:150 mg
• Sodium:600 mg
• Potassium:150 mg
• Total Carbohydrate:15 g
• Dietary Fiber:1 g
• Sugars:3 g
• Protein:10 g

Check out More Recipes:

• Alton Brown Cottage Cheese Cheesecakes
• Alton Brown Sour Cream Cheesecake
• Alton Brown Pumpkin Cheesecake