Savory Smoked Salmon Cheesecake

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## 👩‍🍳 How to Make It:

### 1. **Prepare the Crust**
Preheat oven to 325°F (160°C). Mix crushed crackers, melted butter, and garlic powder. Press into the bottom of a springform pan (about 7 or 8 inches). Bake for 10 minutes, then let cool slightly.

### 2. **Make the Filling**
In a large bowl, beat cream cheese until smooth. Add sour cream, eggs, lemon juice, and pepper. Mix until fully combined and creamy. Fold in chopped dill (or chives) and the finely chopped smoked salmon.

### 3. **Assemble and Bake**
Pour the filling over the crust and smooth the top. Bake for 35–45 minutes, or until the center is just set. Let cool at room temperature, then refrigerate for at least 3 hours (overnight is best).

### 4. **Garnish and Serve**
Before serving, top with extra smoked salmon, herbs, and your favorite savory touches. Serve chilled or slightly room temp with crackers, bagel chips, or cucumber slices.

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## 💡 Tips & Variations:

– Add a swirl of horseradish cream or a dollop of whipped goat cheese on top
– Try mixing in a little grated Parmesan for extra umami
– Make mini versions in muffin tins for individual appetizers

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## A Sophisticated Spin on a Classic Favorite

Whether you’re hosting a fancy brunch or simply want to try something new and memorable, this **Savory Smoked Salmon Cheesecake** delivers bold flavor, creamy texture, and a touch of gourmet charm. It’s an unexpected crowd-pleaser that looks as good as it tastes.

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Would you like a version of this recipe with a gluten-free crust or smoked trout instead?