Savory Cheesecake

TOTAL TIME: 2 hr 34 min
Prep: 20 min
Inactive Prep: 4 min
Cook: 2 hr 10 min
YIELD: 8 to 10 servings


  • 24 ounces cream cheese
  • 3 tablespoons cornstarch
  • 1 teaspoon salt
  • 4 ounces sour cream
  • 2 large eggs
  • 6 ounces smoked trout, diced
  • 1/3 cup chopped chives
    • CRUST:
      • 3 ounces melted butter
      • 1 egg white
      • 1 1/2 cups crushed bagel chips
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      Preheat the oven to 350 degrees F.

      In a small bowl, combine the melted butter, egg white, and the bagel chips. Press them into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp up. Remove from oven and cool. Reduce the heat to 250 degrees F.

      In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. Once combined, add the eggs. Fold in trout and chives. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.

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