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Parmesan Almond Crust
1 C. freshly grated parmesan cheese
3/4 C. Japanese bread crumbs (panko)
1/2 C. almonds toasted and ground
6 T. butter melted
Preheat the oven to 325°. Combine all ingredients and stir vigorously. The
mixture should be moist enough to form a ball. Press crust into a 7 inch
springform pan. Bake for 10 - 15 minutes or until golden brown. Place a catch
pan underneath as some butter will drip out of the pan. Chill. |
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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 egg lightly beaten
1 t. lemon zest
1 t. fresh lemon juice
1 t. fresh dill chopped
Parmesan Almond crust
Sour cream topping
Preheat oven to 300°F. Melt butter in a 10 inch frying pan. Add shallots and
saute until they are translucent. Add shrimp, season with the salt and pepper.
Saute shrimp until they are half done. Deglaze the pan with the Marsala and
simmer until the wine has reduced by 1/3. Pour contents of pan into a shallow
dish to cool. When cool puree in a food processor. Reserve.
Whip cream cheese with an electric mixer on low for 4 minutes. Blend in the
pureed shrimp. Season with the lemon zest, lemon juice and dill. Mix in the egg.
Pour batter into prepared crust. Bake cheesecake for about 40 minutes or until
set. Remove from oven and let rest for 5 minutes. Spread on sour cream topping
and bake an additional 5 minutes. Let cheesecake set at room temperature for 30
minutes and chill overnight.
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.
This recipe was created by Chef Frank Branham of the Cottage Place Restaurant.
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