Shrimp Cheesecake

Shrimp Cheesecake

Shrimp Cheesecake? I too was a bit skeptical! But, rest assured; this is a wonderful recipe that you don't want to miss. You can toss in your favorite "fishy" ingredients (caviar and/or salmon) and wow your dinner guests with this surprise cheesecake.

Ingredients:

9 oz (250 g) Pumpernickel bread 

3.5 oz (100 g) melted butter (salted)

5 gelatin sheets (or 1.2 Tablespoons gelatin powder)

14 oz. (400 g) Philadelphia Cream Cheese

1 1/4 cup (3 dl)  Sour Cream  or Creme Fraiche (34%)

1 red onion (chopped finely)

17.5 oz (500 g) shrimp (chopped)

4 Tablespoons fresh dill (chopped finely)

2 Tablespoons fresh lemon juice

1-2 tsp. tabasco sauce

salt and pepper to taste (I use white pepper)

For the Pumpernickel crust:

Using a food processor, pulse the pumpernickel bread until finely crumbed. Melt the butter. 

Mix the crumbs and melted butter and press into a springform. Refrigerate for 1-2 hours.

For the Cheesecake:

Gelatin sheets: place in cold water for five minutes. Gelatin powder: combine with 2 Tablespoons cold water.

Mix the cream cheese, sour cream (or creme fraiche) until fluffy. Add the chopped onion, dill, shrimp, tobasco and lemon juice. Stir with a spatula. Add salt and pepper to taste. 

If using gelatin sheets: squeeze and remove water. Heat (low) until melted. Cool and add to the Cheesecake mixture.

If using gelatin powder: heat in a microwave for 30-40 seconds, cool, and add to the Cheesecake mixture.

Fill the springform with the Cheesecake mixture and refrigerate overnight. 

Decorate with lemon slices, whole shrimp and dill. 

Shrimp Cheesecake, served with a salad and lots of love!