Leek, fennel, salmon and white wine come together in this delicate creamy cheesecake. I adapted this brilliant creation from Sean Kettly, sous-chef at the Prince George Hotel in Halifax.
Refrigerate baked cheesecake, covered, for up to 2 days. Then microwave, uncovered, on low until just warm to the touch. Or freeze cheesecake, defrost in the refrigerator overnight, then warm in a microwave.