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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 whole egg, lightly whipped
1 t. lemon zest
1 t. lemon juice
1 . fresh dill, chopped
parmesan almond crust, pre-baked
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 salt and pepper. Saute
shrimp until they are half done. Deglaze the pan with Marsala and simmer until
the wine has reduced by 1/3. Pour contents of pan into shallow dish, cool to
room temperature and pure in a food processor. Reserve. Whip cream cheese with
an electric mixer on low speed for 3 to 4 minutes, stopping to scrap sides of
bowl. Blend in pureed shrimp mixture. Season with lemon zest, lemon juice and
fresh 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 pre-baked crust. Bake cheesecake at 300�F. for 40
minutes or until set. Remove cheesecake from the oven and let it rest for five
minutes. Spread sour cream topping over the cake and bake for an additional five
minutes. Let cheese cake rest for 30 minutes at room temperature and chill
overnight.
Parmesan Almond Crust
1 C. freshly grated parmesan cheese
3/4 C. Japanese bread crumbs
1/2 C. almonds, toasted and ground
6 T. unsalted butter, melted
Pam non-stick spray as needed
Preheat the over to 325�F. Combine all 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 spring-form pan. Bake for 10 to 15 minutes or until
golden brown. Place a catch pan underneath as some butter will drip out of the
pan. Chill.
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.
One 7" cheesecake, about 8 servings.
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