Greek Yogurt Cheesecake with Smoked Trout

5 from 2 votes

Who says cheesecake has to be sweet? This luscious savory cheesecake studded with smoked salmon calls out for a glass of sparkling wine and a celebration, no matter the day or season!

5 from 2 votes

Greek Yogurt Cheesecake with Smoked Trout

By Diane Kochilas

Prep Time 15

Cook Time 45

Servings

Fish, Main Ingredient, Meze / Starters, Recipes

Prep Time 15

Cook Time 45

Servings

Fish, Main Ingredient, Meze / Starters, Recipes

Ingredients

Olive oil for brushing the pan
1 cup plain breadcrumbs
1 ¼ cups grated parmesan or Greek kefalotyri cheese
3 tbsp butter melted
5 oz. / 150 g. smoked trout smoked salmon trout, or smoked salmon
1 pound / ½ kilo cream cheese at room temperature
4 eggs
¾ cup chopped parsley
2 tbsp. lemon zest
Salt and pepper
1 cup Greek yogurt 200 ml

Instructions

1. Preheat oven to 350° F /175° C. Lightly grease a spring-form pan.
2. In a medium size bowl, mix together the breadcrumbs, ¼ cup Parmesan or Kefalotyri cheese, and melted butter. Press this mixture onto the bottom and up the sides of the buttered pan.
3. Chop the fish.
4. In the bowl of an electric mixer, whisk the cream cheese t high speed until smooth. Add the remaining Parmesan or kefalotyri, and whisk. Add the eggs, one at a time, whisking after each addition. Whisk in the parsley, lemon zest, salt, and pepper. Whisk in the yogurt.
5. Using a spatula, fold the trout or salmon into the mixture and pour it into the prepared pan.
6. Bake in middle of the oven for about 45 minutes, or until set but still a little soft in the middle. Turn off the oven, open the oven door and let the cheesecake rest inside for a half hour. Remove, cool for 15 minutes, and serve.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

The cheesecake may also be served chilled.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Greek Yogurt Cheesecake with Smoked Trout