Sunday, March 3, 2013

Savory Shrimp Cheesecake with Herbs and Garlic

Cream cheese, sheep's milk feta and garlicky herbed shrimp baked into a savory cheesecake is a beautiful appetizer served with bread or crackers.

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.

Scrape the sides of the bowl down and then add the sour cream, egg and cornstarch. Give the whole thing a few good grinds of fresh black pepper. Mix well.

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

& Cheesecakes
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


  1. Truly incredible!!! I'm printing this recipe to try on my book club...I love a savory cheesecake!!!

  2. I understand your need not to share your cake, they are simply amazing! I love savory cheesecakes, it´s like the perfect flavored soft cheese! Gorgeous recipe


  4. Thanks, Liz! That Jenni is a genius, isn't she?

  5. It reminded us very much of Boursin, one of our true loves. But with shrimp! Thank you, Paula!

  6. I know, right?! I can't believe it took me this long to make it.

  7. I love that you went savory with the cheesecake. Shrimp is one of my most treasured foods, so I am all over this deliciousness. Great recipe!

  8. Thanks, Nicole! I think shrimp makes everything better. Right up there with bacon.

  9. Swoon! Look at you taking a savory cheesecake to a whole new delicious level by adding shrimp. I'm bookmarking this one. I think it would be a fabulous appetizer for a dinner party.

  10. Never. Ever. Have I seen such a beautiful cheesecake. Oh such inspiration! LOL! This MUST taste fabulous!

  11. This looks fabulous! I really want to try it - I've never had a savory cheesecake before and I can't wait to love it!

  12. When I saw your title to your recipe, I thought this is crazy, but now that I read your post, oh my gosh! I want this!!! Very creative recipe!!

  13. What a beautiful take on cheesecake.

  14. Oh a savoury cheesecake! I love it. Now I just need to plan a party so I can serve it up as an appetizer.

  15. O-M-G! Must make. Love savory cheesecake!

  16. ohmahgaw I was drooling the entire time I was reading your post. I never even dreamed savoury cheesecake was possible! This looks out-of-this-world fantastic.

  17. Gorgeous presentation and a beautiful appetizer!!

  18. Oh, Stacy, you took Mr. Cheesecake to new heights with the shrimp and all the sauteed veggies! So wonderful! you know you didn't really need my permission to change up the savory cheesecake over at my place, but you are a Peach to have asked. Love! <3

  19. WOW! I'd probably get over my anti-savoury cheesecake stance with this!

  20. I've always wondered about savoury cheesecake and now I know it's possible. Great idea for a make ahead meal and making one each for you and your husband is inspired! I must remember that one....

  21. This is truly a wonderful dish. It's just so pretty. And I adore Jenni. She is such a sweetheart.

  22. It would be a great appetizer for a dinner party, Renee. We sat and watched the Oscars on the dvr and felt very red carpet as we ate ours. :)

  23. It did taste fabulous, Lyn! I would definitely make this again.

  24. I am not a big fan of sweet things, as you know. So this is now my cheesecake of choice! I need to talk to the Cheesecake Factory about their selection.

  25. Thank you, Jennifer! It was crazy but delicious!

  26. You do, Laura! It makes a lovely appetizer.

  27. Me too, Martin! We ate it with a lovely glass of South African red which stood up well to the flavorful garlic and feta. I hope you approve of that choice.

  28. It had never occurred to me either, Nancy, before I read Jenni's post. It was like a dream come true.

  29. He was really, really lovely and everything I was anticipating since I first read your post. You are such a sweetheart and an inspiration to me.

  30. Anti-savory cheesecake stance? It's definitely a thing you need to get over, missy! Do you eat Boursin? It's like that but with shrimp.

  31. It would work equally as well as one big one, but two, even on a table of appetizers at a party, would spread the love so everyone wouldn't be crowded around one end of the table. :)

  32. Love this idea! Perfect appetizer!

  33. Yay! And I just love you so much, Stacy! :)

  34. Thank you, Courtney! It was indeed lovely.

  35. Never had a savory cheesecake and we've been discussing on our twitter chat for some savory recipes!So glad for this recipe and it sound so so delicious!!I love shrimp and love all the lovely flavors you've added to your shrimp!!Have to try it for sure :)

  36. I'm always sorry not to be able to talk part in the Twitter chat because of our time difference. Perhaps this summer when I am in Houston and in a better time zone!

  37. I have wanted to try savory cheesecake. These sound wonderful!

  38. Thank you, Brianne! They were very tasty.

  39. I've never had a savory cheese cake before! It looks so good tho! yum!! I can't wait to make this!

  40. OH my goodness! A savory cheesecake! Yuummm. Is it acceptable to eat the whole thing by yourself? Because I would.

  41. Not only is it okay, Lane, but you are supposed to!

  42. Thanks, Angie! And thanks so much for hosting this week.


Where in the world are you? Leave me a comment! It makes me happy to know you are out there.