Hot-smoked salmon cheesecake

serves / 8 prep / 8 hours 25 minutes cook / 1 hour

Ingredients

200g oat or digestive biscuits 1⁄4 cup (40g) finely grated parmesan 60g unsalted butter, melted 250g cream cheese 3 eggs 300ml thickened cream 300g firm ricotta 450g hot-smoked salmon, skin removed, flaked 1⁄4 cup chopped dill 4 spring onions, thinly sliced Finely grated zest of 1 lemon, plus lemon wedges to serve 3 cups mixed salad leaves (mesclun)

DRESSING:

1⁄4 cup (60ml) extra-virgin olive oil Zest and juice of 1 lemon

1. Preheat the oven to 160C and grease a 24cm springform cake pan.

2. Whiz biscuits in a food processor until fine crumbs. Add the parmesan and melted butter and pulse to combine. Press on to the base of the cake pan and chill for 10 minutes. Place in the oven and bake for 10 minutes, then set aside to cool.

3. Place cream cheese, eggs, thickened cream and ricotta in a cleaned processor and process until smooth. Season and add salmon, dill, spring onion and lemon zest, and pulse gently until just combined. Pour over the base and bake for 45-50 minutes until just set (the centre will still have a gentle wobble). Turn the heat off and allow the cake to cool completely in the oven, then cover and refrigerate overnight.

4. For the dressing, whisk together oil, lemon rind and juice, and season. Toss dressing with salad leaves and serve with salmon cheesecake and lemon wedges.