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Savory Kiri® Cheesecake with Smoked Salmon and Dried Tomato


For the Kiri® cream cheese:

  • 1 Kiri® Cooking Block, at room temperature
  • 60 milliliters (1/2 cup) heavy cream
  • 1 tablespoon lemon zest
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped dried tomato
  • 1 tablespoon olive oil
  • 3 leaves fresh basil, chopped
  • 1/4 teaspoon pepper

For the crust:

  • 70 grams (2.7 oz) savory crackers
  • 60 grams (1/2 cup) melted butter
  • 2 tablespoons olive oil
  • 1 tablespoon dried chives

For decoration:

  • Smoked salmon
  • Dried tomato
  • Fresh basil leaves


Step 1: Preparing the crust

  1. Place the crackers in a food processor and crush them until the texture is crumbly. Add the melted butter, dried chives, olive oil, and mix well with a spatula until the mixture is well combined.
  2. Press the crushed crackers into the bottom of a springform mould (12 cm x 6 cm) covered with parchment paper and place it in the freezer for 30 minutes to cool.

Step 2: Preparing the Kiri® cream

  1. In a large bowl, add the Kiri® Cooking Block and mix using an electric egg beater until creamy.
  2. In a small bowl, add the heavy cream and mix with an electric egg beater until the texture is firm.
  3. Add the whipped cream to the Kiri® cream cheese and gently mix with a spatula until well combined.
  4. Add to the Kiri® cream cheese, the lemon zest, fresh chives, dried tomato, olive oil, chopped basil, and pepper. Mix all the ingredients together with a spatula until well combined.
  5. Pour the Kiri® cheese mixture over the crust and spread it evenly to obtain a flat surface.
  6. Place the savory Kiri® cheesecake in the freezer for 2 hours to set.
  7. Gently unmold the savory Kiri® cheesecake and place it on a serving plate.
  8. Decorate the top of the Kiri® cheesecake with smoked salmon shaped, dried tomato, and some fresh basil leaves. Serve.