Salmon, dill and cream cheese cheesecake - The Jewish Chronicle - The Jewish Chronicle

Ingredients

• 100g grated Parmesan / cheddar cheese
• 250g fresh breadcrumbs, lightly toasted
• 120g unsalted butter at room temperature
• 1 tbsp olive oil
• 5 spring onions, trimmed and thinly sliced
• 1 clove garlic, peeled and finely chopped
• 750g cream cheese
• 5 eggs
• 350g smoked salmon
• 3 tbsp fresh dill, chopped
• 450g fresh salmon, cooked and flaked
• Zest of 1 lemon and juice of ½
• Pinch of cayenne pepper