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Category: Cold
Prep Time: Cook Time: Total Time:
2 tbsp butter
2 tbsp chopped shallots
1 lb black tiger shrimp peeled and deveined
1/2 tsp salt
1/4 tsp white pepper
1/4 cup Marsala wine
12 oz cream cheese
1 egg lightly beaten
1 tsp lemon zest
1 tsp fresh lemon juice
1 tsp fresh dill chopped
Parmesan Almond Crust
1 cup freshly grated parmesan cheese
3/4 cup Japanese bread crumbs (panko)
1/2 cup almonds toasted and ground
6 tbsp butter melted
Sour cream topping
1/2 cup sour cream
1 tbsp fresh chives
1/4 tsp salt
1/8 tsp white pepper
Crust: Preheat the oven to 325. Combine all ingredients and stir vigorously. The mixture should be moist enough to form a ball. Press crust into a 7 inch springform pan. Bake for 10 - 15 minutes or until golden brown. Place a catch pan underneath as some butter will drip out of the pan. Chill.
Filling: Preheat oven to 300. Melt butter in a 10 inch frying pan. Add shallots and saute until they are translucent. Add shrimp, season with the salt and pepper. Saute shrimp until they are half done. Deglaze the pan with the Marsala and simmer until the wine has reduced by 1/3. Pour contents of pan into a shallow dish to cool. When cool puree in a food processor. Reserve.
Whip cream cheese with an electric mixer on low for 4 minutes. Blend in the pureed shrimp. Season with the lemon zest, lemon juice and dill. Mix in the egg.
Pour batter into prepared crust. Bake cheesecake for about 40 minutes or until set. Remove from oven and let rest for 5 minutes. Spread on sour cream topping and bake an additional 5 minutes. Let cheesecake set at room temperature for 30 minutes and chill overnight.
Sour Cream Topping: Combine ingredients and whip until smooth.
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SHRIMP APPETIZER CHEESECAKE
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Category: Cold
Prep Time: Cook Time: Total Time:
2 tbsp butter
2 tbsp chopped shallots
1 lb black tiger shrimp peeled and deveined
1/2 tsp salt
1/4 tsp white pepper
1/4 cup Marsala wine
12 oz cream cheese
1 egg lightly beaten
1 tsp lemon zest
1 tsp fresh lemon juice
1 tsp fresh dill chopped
Parmesan Almond Crust
1 cup freshly grated parmesan cheese
3/4 cup Japanese bread crumbs (panko)
1/2 cup almonds toasted and ground
6 tbsp butter melted
Sour cream topping
1/2 cup sour cream
1 tbsp fresh chives
1/4 tsp salt
1/8 tsp white pepper
Crust: Preheat the oven to 325. Combine all ingredients and stir vigorously. The mixture should be moist enough to form a ball. Press crust into a 7 inch springform pan. Bake for 10 - 15 minutes or until golden brown. Place a catch pan underneath as some butter will drip out of the pan. Chill.
Filling: Preheat oven to 300. Melt butter in a 10 inch frying pan. Add shallots and saute until they are translucent. Add shrimp, season with the salt and pepper. Saute shrimp until they are half done. Deglaze the pan with the Marsala and simmer until the wine has reduced by 1/3. Pour contents of pan into a shallow dish to cool. When cool puree in a food processor. Reserve.
Whip cream cheese with an electric mixer on low for 4 minutes. Blend in the pureed shrimp. Season with the lemon zest, lemon juice and dill. Mix in the egg.
Pour batter into prepared crust. Bake cheesecake for about 40 minutes or until set. Remove from oven and let rest for 5 minutes. Spread on sour cream topping and bake an additional 5 minutes. Let cheesecake set at room temperature for 30 minutes and chill overnight.
Sour Cream Topping: Combine ingredients and whip until smooth.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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