Shrimp-Gruyere Cheesecake
Submitted by kriezel
Savory shrimp and Gruyere cheesecake on a buttery cracker crust, baked silky with sauteed shrimp and peppers, then chilled and served with warm Italian tomato sauce. A make-ahead party appetizer that wows.
YIELD
8 servingsPREP
30 minCOOK
1 hrsREADY
10 hrsForget dessert. This cheesecake is savory through and through, a sliceable, custardy appetizer built on a buttery cracker crust and packed with shrimp and nutty Gruyere. Cut into wedges and pooled in warm tomato sauce, it eats like an upscale starter and slices clean for a crowd.
The base follows the same logic as a sweet cheesecake, just turned savory. Cream cheese and mayonnaise beat into a tangy, rich body, eggs give it structure, and a splash of milk loosens it to a pourable batter. Sauteed shrimp, bell peppers, onion, and garlic fold in along with the Gruyere and a hit of white pepper.
Two baking details keep it crack-free and creamy. A long, gentle bake sets the custard slowly without curdling, and turning the oven off with the door cracked lets it cool gradually so the top doesn’t split. Then comes the patience: a full overnight chill firms it into clean wedges. Make it the day before a party and you’ve got an impressive starter waiting in the fridge.
Pro Tips
- Don’t skip the slow oven-off cooling. Pulling a hot cheesecake into cool air is what makes the surface crack.
- Chill it the full eight hours or overnight. A warm savory cheesecake slumps; a cold one slices like a dream.
- Drain the sauteed shrimp and vegetables well before folding them in, so extra liquid doesn’t loosen the batter.
Variations
- Swap the Gruyere for Swiss or a sharp white cheddar.
- Use lump crab or a mix of crab and shrimp for the seafood.
- Fold in a spoonful of chopped fresh dill or chives for a brighter, herby note.
Ingredients
Directions
Combine cracker crumbs and ¼ cup melted butter, press mixture evenly onto bottom of a 9-inch springform pan. Set aside.
Peel, devein, and chop shrimp. Cook shrimp and next 4 ingredients in 3 tablespoons butter in a large skillet over medium-high heat, stirring constantly, 4 to 5 minutes or until shrimp are done and vegetables are tender. Drain well and set aside.
Beat cream cheese and mayonaise at high speed of an electric mixer until creamy; add eggs, one at a time, beating after each addition. Gradually add milk, beating well at low speed just until blended. Stir in shrimp mixture, Gruyere cheese, and white pepper.
Pour mixture into prepared pan. Bake at 300 for 1 hour and 20 minutes or until set. Turn oven off, and partially open oven door; leave cheesecake in oven 1 hour.
Cool completely on a wire rack; cover and chill at least 8 hours. Serve with warm Italian Tomato sauce. Garnish with sweet red pepper strips, whole shrimp, and fresh basil sprigs if desired.
Italian Tomato Sauce directions: Cook onion and garlic in oil in a large skillet over medium-high heat, stirring constantly, until tender. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until most of liquid evaporates; stirring occasionally. Remove and discard bay leaf.
Comments
This recipe does not tell you how much milk to use. Can you please tell me how much