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!

Ingredients
(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

Method
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.

Enjoy!

The #SundaySupper group have outdone themselves with this theme! Click on the links to see their fabulous recipes.

Cheese

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

Cakes

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

Chocolate Muffins with Chocolate Cream Cheese Filling #MuffinMonday

Who out there watched the Great British Bake Off?   I first heard about the show when we were in Abu Dhabi for my birthday weekend.  I’ve since found it online and I am HOOKED.  I know it’s actually over but I am only up to episode six for season three so please don’t tell me who won.  All of the contenders are amateur home bakers and the technical challenges are quite difficult.  So many times while I’ve been watching, something has gone horribly wrong and I gasped like others do during a horror film and even made the dog jump.  My kind of drama!


Meanwhile, it’s Muffin Monday again, and I’ve got a lovely chocolate muffin that anyone can make.  You won’t be surprised to hear that muffins haven’t featured at all in the Bake Off challenges.  Too easy.

Chocolate Muffins with Chocolate Cream Cheese Filling

I'm dedicating these muffins to my wonderful mother-in-law.  You've all read about her here.  Today it's her birthday!  So, happy birthday, Heather!  I love you!

Ingredients
For the muffins:
2 cups or 250g flour
3/4 cup or 170g granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup or 45g cocoa powder
2 large eggs
1/3 cup or 80ml canola oil
1/2 cup milk
1/2 cup yogurt
1 teaspoon pure vanilla extract

For the filling:
1 3/4 oz or 50g dark chocolate
2 1/2 oz or 72g cream cheese
pinch salt
1 tablespoon sugar

Topping – optional
1/2 cup milk chocolate M&Ms or chocolate chips

Method
Preheat oven to 350°F or 180°C.   Grease a 12-cup muffin tin or line it with paper cups.

Measure your flour, sugar, baking powder, baking soda, and salt into large bowl and shift the cocoa into it.  Mix well and set aside.

In smaller bowl, whisk your eggs, oil, milk, yogurt and vanilla.

Set it aside and get on with the filling.

Put the chocolate and cream cheese and the pinch of salt into a microwaveable bowl.  Heat 20-30 seconds at a time on high, stirring in between, until they have melted and are completely combined.

Add in the tablespoon of sugar and stir well.

Now back to the muffin batter.  Pour your wet mixture into the dry ingredients and stir until just combined.

Divide half of your batter between the muffin cups.

Using a small spoon, divide the filling between the muffin cups, trying to place it in the center of the batter.

Cover the filling with the balance of the batter.

Sprinkle the tops of the muffins with mini M&Ms, if using.  Since Mars have decided not to make the baking bits except seasonally at Christmas time, (and then, only the milk chocolate) the regular mini M&Ms have to do.  The color comes off but I think it has rather a neat effect so I still use them.   You could also use chocolate chips.

Bake in your preheated over for about 20-25 minutes or until a toothpick comes out clean.

Allow to cool for a few minutes then remove to rack to cool completely.

Enjoy!