Shrimp-Gruyere Cheesecake
Description
This savory Shrimp-Gruyere Cheesecake is a sophisticated twist on the classic dessert, reimagined as a rich, hot appetizer or light meal. The base consists of a crunchy, buttery cracker crust that supports a luscious filling of cream cheese, fresh shrimp, and melted Gruyere. Punctuated with minced green and red peppers and aromatic garlic, the texture is smooth and indulgent while the flavors are bright and savory. Its an excellent choice for dinner parties, cocktail gatherings, or a special weekend brunch. The combination of seafood and cheese creates a luxurious experience that feels both comforting and upscale. Serve warm for the best texture and flavor distribution.Ingredients
Directions
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Preheat oven to 350F (175C).
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In a small bowl, mix crushed crackers with melted butter until well combined. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
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Bake crust for 8-10 minutes until lightly golden. Remove and let cool slightly.
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Meanwhile, peel and devein the shrimp. Chop shrimp into bite-sized pieces.
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In a large bowl, beat cream cheese until smooth and creamy.
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Add mayonnaise, eggs, minced onion, minced garlic, ground white pepper, and shredded Gruyere cheese to the cream cheese. Beat until well blended.
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Fold in the chopped shrimp, minced green pepper, and minced red pepper.
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Pour the filling over the cooled cracker crust. Spread evenly.
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Bake for 30-35 minutes, or until the center is just set and the top is lightly browned.
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Cool completely on a wire rack before refrigerating for at least 2 hours to set.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 537.8kcal
- % Daily Value *
- Total Fat 60.8g94%
- Saturated Fat 38.2g191%
- Cholesterol 161.2mg54%
- Sodium 482.2mg21%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure cream cheese and eggs are at room temperature before mixing to prevent lumps.
If the center is still jiggly after baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to cool gradually.
Can be stored covered in the refrigerator for up to 3 days.
Substitute Swiss cheese if Gruyere is unavailable, though Gruyere provides a nuttier flavor profile.
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