Gâteaux et beignets

Salty Savory Kiri Cheesecake with Smoked Salmon and Dried Tomatoes

Ready in
50 minutes
Difficulty Level


  1. Kiri® cream cheese
  2. 200g Kiri®, at room temperature
  3. 60 milliliters (1/2 cup) heavy cream
  4. 1 tablespoon lemon zest
  5. 1 tablespoon chopped fresh chives
  6. 1 tablespoon chopped dried tomato
  7. 1 tablespoon olive oil
  8. 3 leaves fresh basil, chopped
  9. 1/4 teaspoon pepper

  10. Crust
  11. 70 grams (2.7 oz) savory crackers
  12. 60 grams (1/2 cup) melted butter
  13. 2 tablespoons olive oil
  14. 1 tablespoon dried chives

  15. Decoration
  16. Smoked salmon
  17. Dried tomato
  18. Fresh basil leaves


  1. Prepare 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.
  2. Prepare the Kiri® cream

    1. In a large bowl, add the Kiri® cream cheese and mix using an electric eggbeater until creamy.
    2. In a small bowl, add the heavy cream and mix with an electric eggbeater 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.