Cheesecake Sushi!


  • Walton's Employee

    Cheesecake Sushi

    Cheesecake Sushi

    Ali and I found out we had some leftover cheesecake and smoked salmon that we had no plans for. So we immediately started thinking of ways that we could eat it for “work” purposes. We decided to form the cheesecake into ovals and then roll them in seasoning and top it with the smoked salmon! Salmon and Cream Cheese go together so why not this?

    xxxxx

    We decided to try 4 different seasonings with this, we decided on Cinnamon Toast Shake, Garlic Romano Wing Shake, Butter Garlic Rub and one of my favorites Wild Game Seasoning.

    Our thought process was that the Cinnamon Toast would go so well with the cheesecake that the salmon would hardly even enter into it. We were right, this was by far the best one. The sweetness of the Cinnamon Toast Shake and the Cheesecake went together perfectly and the Salmon added a nice texture and a faint after taste.

    The Wild Game was pretty good in my opinion and Ali somewhat agreed, I may or may not have made her put on too much seasoning in my enthusiasm for this. The Sugar from the Wild Game helped a lot but even I will admit that with both the salt from that and the salmon overpowered the cheesecake.

    Next was the Garlic Romano and while I do like this seasoning it was not very good for this purpose. We thought the Garlic would bring out the cream cheese in the cheesecake but we were wrong, very wrong! If you want to try something great with this seasoning make some popcorn, melt some butter on it and then sprinkle this on top, it’s amazing.

    Looking back at it I should have seen this one coming, I didn’t though because Butter Garlic Rub has never let us down! This was a bad use for a great seasoning. Want to make some chicken, veggies, pork or anything else on the grill? Use this seasoning, do NOT mix it with cheesecake though…seems so obvious looking back it!




    CheeseCake Sushi

    The seasoning, cheesecake and salmon

    Ready to Eat!

    Cinnamon Toast Shake Cheesecake

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Recent Posts

  • B

    Just a note on Brining. I use the 5 gal bucket liners at Walton’s and they save on mess. But for the buckets, I choose the 5 gal measure-right paint buckets which are food safe and available at Lowes. They even sell a nifty screw-on lid for them. alt text alt text

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  • P

    @davhi8. After you take the hams out of the brine, rinse them of and put back in the fridge for at least 1 or 2 days to dry. Then they are ready to smoke.

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  • C

    @austin Austin,
    Super & thank you very much. I will stick to the 1:1 with a little wine. Do you know off hand apx how many cups of Country Brown Sugar is in a pound for quick measuring? I am going to look into one of your containers for the future. Thank you again. Dave

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  • C

    No Problem, I understand & can relate to that.

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  • D

    My apologies folks! I am new to this forum and am not familiar with the way things are posted. I thought the question I responded to with Prague powder was directed at me.
    I will get used to the format and look forward to reading more.

    read more
  • C

    Austin,
    Super & thank you very much. I will stick to the 1:1 with a little wine. Do you know off hand apx how many cups of Country Brown Sugar is in a pound for quick measuring? I am going to look into one of your containers for the future. Thank you again. Dave

    read more

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