Things were a little crazy here during the holiday season around Christmas and New Year, what with both daughters in residence, one birthday to celebrate, and our household shipment arriving from Cairo just a few days before Santa. I didn’t have much time for extraneous cooking and baking since birthdays, Christmas, New Year’s Eve and New Year’s Day have strictly enforced menu requirements but that didn’t stop me from bookmarking recipes I wanted to try when things calmed down. One of them was for a savory goat cheese cheesecake from the very talented +Jennifer Field, or her Super Hero alter ego, Pastry Chef Online. When this week’s #SundaySupper theme (Cheese, Cake and Cheesecake!) was announced, I knew instantly what I would make. And to avoid the problem Jenni mentions of having to make mean faces at someone who wants to share your savory cheesecake, I decided to make two small cakes so dear husband and I could each have our own. A bit piggish, yes. But so GOOD! (With Jenni's permission, I have adapted her recipe to add shrimp with a few other tweaks so make sure to go check out the original as well.)
Scroll on down to the bottom of my post to see what other lovely cheese, cake and cheesecake recipes the #SundaySupper group has in store for you today. Our sweet host this week is Angie from Big Bear’s Wife. Did you see her Bacon and Shrimp Bisque last week when we did soups? My favorite!
(Make sure all your ingredients are at room temperature).
6 large shrimp, peeled and deveined (I left the tails on because they are prettier that way but if your shrimp are already completely peeled, it’s no big deal) With the tails on, these weighed 150g or about 5 1/4 oz.
Small bunch green onions
Small bunch flat-leafed parsley
2 cloves garlic
1 small red chili pepper
1 tablespoon butter
6 oz or 170g full fat cream cheese
3 1/2 oz or 100g goat or sheepmilk feta
3 tablespoons sour cream
1 large egg
1 tablespoon cornstarch or corn flour
Several grindings of black pepper
To serve: one fresh baguette sliced into rounds or crackers of your choice
Preheat your oven to 325°F or 165°C and prepare your pans or ramekins by cutting out circles of parchment paper for the bottoms and spraying the insides with non-stick spray. (My two ramekins each held 3/4 cup or almost 180ml quite comfortably without danger of spillage. Test your volume with a measuring cup and water before preparing your ramekins.)
Smash your garlic cloves with the side of your knife and split the chili up the middle, then mince both. Chop your parsley and green onions.
Set aside just a tiny bit of the parsley, chili pepper and green onions for garnish later.
Put the rest of the parsley, chili pepper, green onion and all of the garlic in a saucepan with the butter and shrimp. Cook until the shrimp are completely done.
Remove the shrimp from the pan and take the tails off of four of them. Chop the four shrimp with a large knife. Wrap the two remaining shrimp and refrigerate. These will be garnish later.
In a big mixing bowl, mix your cream cheese, feta and chopped shrimp, adding in the cooked herbs and garlic from the saucepan.
Meanwhile, Polly, put the kettle on, because you are going to need some hot water here shortly.
Spoon the batter into your prepared baking dishes and smooth the tops. Place those baking dishes inside a larger baking pan.
Put the whole thing into your preheated oven on the middle rack. Quickly fill the bottom pan with hot water up to the middle of the ramekins.
Bake for about 25-35 minutes or until the cheesecake is set. Remove from the oven and allow to cool before covering in cling film and refrigerating for several hours or even overnight.
When you are ready to serve, warm a knife in hot water and run it around the inside of your ramekins. You can turn it over directly on to the serving plate or onto your hand covered by some cling film, then place it where you want it on the serving plate. Smooth the sides with your warm knife, if necessary.
Garnish each cheesecake with your reserved chopped parsley, red chili pepper and green onions. Top each with a cooked shrimp.
Serve with bread or crackers. Try not to hunch protectively over the plate. The honest truth is that they are both big enough to share.
The #SundaySupper group have outdone themselves with this theme! Click on the links to see their fabulous recipes.
§ Baked Mozzarella Sticks by Mama’s Blissful Bites
§ Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes & Kale Chips
§ Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With KP
§ Cheeseburger Soup by Dinners Dishes and Desserts
§ Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife
§ Cherry Blossom Crescents by The Ninja Baker
§ Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands
§ Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by The Girl in the Little Red Kitchen
§ Crepes with Strawberry Mascarpone Cream Filling by Soni’s Food
§ Garlic and Goat by Supper for a Steal
§ Homemade Velveeta Cheese by Juanitas Cocina
§ Irish Cheese Soufflés by girlichef
§ Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings
§ Pan-Fried Halloumi Cheese Salad by The Catholic Foodie
§ Paneer Indian Cottage Cheese Pancake by Masala Herb
§ Paneer Tikka Masala by Kimchi Mom
§ Quick and Easy Homemade Cottage Cheese by The Meltaways
§ Ricotta Croquettes by Basic N Delicious
§ Roasted Pears with Pecorino by Happy Baking Days
§ Saag Paneer! Golden Roasted Ricotta In Savory Spinach Sauce by Sue’s Nutrition Buzz
§ Sourdough Cheese Crackers by Curious Cuisiniere
§ Almond Polenta Cake by Shockingly Delicious
§ Banana Split Bundt Cake with Chocolate Glaze by NeighborFood
§ Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
§ Dairyfree Ice Cream Cake by Galactosemia in PDX
§ Dense Chocolate Cherry Cake by What Smells So Good?
§ Flourless Chocolate Bean Cake by Vintage Kitchen
§ KitKat Chocolate Cake by The Urban Mrs.
§ Old Fashioned Caramel Cake by There and Back Again
§ Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
§ Salmon Cakes by Family Foodie
§ Sour Cream Chocolate Chip Cake by Gourmet Drizzles
§ Tequila Lime Cupcakes by Mama Mommy Mom
§ Cheesecake au Baileys by Baker Street
§ Chocolate Cheesecake Bites by Mom, What’s For Dinner?
§ Chocolate Covered Cherry Cheesecake by Magnolia Days
§ Grasshopper Cheesecake Bars by That Skinny Chick Can Bake
§ Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
§ Kit Kat Cheesecake Brownies by Chocolate Moosey
§ Lime Cheesecake Bites by Peanut Butter and Peppers
§ Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
§ Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey and Maurene
§ Mocha Cheesecake by The Lovely Pantry
§ No-Bake Banana Sundae Cheesecake by The Messy Baker
§ Nutella Cheesecake Brownies by The Foodie Army Wife
§ Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
§ Reese’s Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
§ Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes! Our weekly chat starts at 7 p.m. EST!
Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.
Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Join us Around the Family Table this Sunday at 7 p.m. Eastern Time and share your favorite Cheese, Cake and Cheesecake Recipes with us!