Cottage Place Shrimp Cheesecake
2 T. butter
2 T. chopped shallots
1 lb. black tiger shrimp peeled and deveined
1/2 t. salt
1/4 t. white pepper
1/4 C. Marsala wine
12 oz. cream cheese
1 egg lightly beaten
1 t. lemon zest
1 t. fresh lemon juice
1 t. fresh dill chopped
Parmesan Almond crust
Sour cream topping
Preheat oven to 300°F. 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:
1/2 C. sour cream
1 T. fresh chives
1/4 t. salt
1/8 t. white pepper
Combine ingredients and whip until smooth.
This recipe was created by Chef Frank Branham of the Cottage Place Restaurant.
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