This is an Irish recipe for a classic savoury no-bake cheesecake that you will find in both Britain and Ireland. If prepared in individual moulds this is an excellent Christmas or New Year starter. You can substitute the smoked salmon with smoked trout. Flaked smoked mackerel also makes a very flavoursome topping.
Prep time: 30 minutes/Cook time: 5 minutes/Serves 6 (+4 hours chilling)
Ingredients:
150g oatcakes (preferably smoked), crushed
40g butter
200g cream cheese
20ml whipping cream
50g mascarpone
lemon juice to taste
snipped chives
freshly-ground black pepper, to taste
100g smoked salmon, thinly sliced
Method:
Crush the oatcakes in a plastic bag or food processor until they are in fine pieces. Melt the butter in a saucepan and when completely melted pour over and stir into the oatcake crumbs.
Transfer the mixture into a baking (or springform) tin and compact to form a firm base. Place in the freezer to set as you prepare the filling.
Beat the cream cheese in a bowl with a wooden spoon until smooth then slowly work in the cream. Mix with an electric whisk until all the cream has been added and the mixture is smooth.
Now add the mascarpone, lemon juice to taste, snipped chives (reserve a few for garnish) and black pepper. When everything is nicely combined, pour over the oatcake base, level the top with a spatula then return to the refrigerator and chill for at least 4 hours, or until the filling is set.
Garnish with the smoked salmon and reserved chives. Slice into wedges and serve.
