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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 300F. 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 300F. 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 325F. 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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