• 24 ounces cream cheese
  • 3 tablespoons cornstarch
  • 1 teaspoon salt
  • 4 ounces sour cream
  • 2 large eggs
  • 6 ounces smoked trout, diced
  • cup chopped chives
  • Crust:
  • 3 ounces melted butter
  • 1 egg white
  • 1 ½ cups crushed bagel chips


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, whip the sour cream first to prevent sticking, then blend in the cream cheese, cornstarch and salt. Once combined, add the eggs slowly. Fold in trout and chives. Pour the batter over the cooled crust. Bake for 1 hour in a hot water bath. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack/in the refrigerator for at least 4 hours. Carefully unmold (warming the pan first to melt the butter makes this easier). Keep refrigerated until ready to serve.

Baked Goods, Breakfast, Fish, Pies
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