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Coastal Savory Cheesecake with Shrimp and Caviar

Coastal Savory Cheesecake with Shrimp and Caviar
This isn't your grandmother's dessert—it's a briny, creamy showstopper that turns cheesecake on its head. I developed it after a failed sweet version drowned my dinner party in sugar. Now it's my go-to for impressing seafood skeptics. The rye crust cuts through the richness, while chilled shrimp and caviar pop against the cool filling. Bake it ahead, top last minute, and watch guests fight over the last slice. Perfect for holiday entertaining when you want zero fuss and maximum oohs.
Ingredients
  • 150g (1 1/2 cups) crushed rye crackers
  • 75g (1/3 cup) unsalted butter melted
  • 1 teaspoon salt
  • 900g (32 oz) cream cheese softened
  • 240ml (1 cup) sour cream
  • 3 large eggs
  • 1 tablespoon fresh dill chopped
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon black pepper
  • 250g (1/2 pound) cooked peeled shrimp chilled
  • 60g (2 oz) caviar
  • Fresh dill sprigs for garnish
Instructions

1. Preheat oven to 160°C (325°F)

2. Mix crushed rye crackers melted butter and 1/2 teaspoon salt

3. Press firmly into a 23 cm (9 inch) springform pan

4. Bake crust 10 minutes then cool completely

5. Beat cream cheese until smooth

6. Add sour cream eggs dill lemon juice remaining salt and pepper

7. Mix until silky scraping bowl edges

8. Pour filling over cooled crust

9. Bake 50 minutes until edges set but center jiggles slightly

10. Turn off oven crack door open

11. Cool cheesecake inside oven 1 hour

12. Chill uncovered 4 hours minimum

13. Arrange shrimp over chilled cheesecake

14. Dot with caviar and fresh dill sprigs

15. Serve immediately with lemon wedges

Tools
  • mixing bowls
  • whisk
  • measuring cups
  • springform pan
  • spatula
  • oven

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