Shelly's Recipe

SHRIMP CHEESECAKE

Category: Cold

Filling
2 tbsp butter AND chopped shallots
1 lb extra large 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 whipped
1 tsp EACH lemon zest, lemon juice and dill

Parmesan Almond Crust
1 cup grated parmesan cheese
3/4 cup Japanese bread crumbs
1/2 cup almonds, toasted and ground
6 tbsp melted butter

Topping
1/2 cup sour cream
1 tbsp chives, roughly chopped
1/4 tsp salt
1/8 tsp white pepper

Crust: Preheat oven to 325. Combine ingredients and stir vigorously. The mixture should be moist enough to form a ball. If not, add more melted butter. Press crust into a 7 inch springform pan. Place on top of a cookie cheese. Bake for 10-15 minutes or until golden brown. Lower the heat of the oven to 300.

Filling: Melt butter in a frying pan. Add shallots and saute until translucent. Add shrimp, season with salt and pepper. Saute until they are half done. Deglaze pan with Marsala and simmer until the wine has reduced by 1/2. Pour contents of pan into shallow dish and cool to room temperature and puree with food processor. Reserve.

Cream cheese and blend in pureed shrimp mixture. Season with lemon zest, lemon juice and dill. Mix in the egg 1/3 at a time until it is absorbed. Taste the batter and adjust the seasoning. Pour cream cheese mixture into crust. Bake for 40 minutes or until set.

Remove cheesecake from the oven and let it rest for 5 minutes. Prepare Topping by combining ingredients and whip until smooth. Spread topping over cake and bake and additional 5 minutes. Let cheesecake rest for 30 minutes at room temperature and chill overnight before serving.