Shrimp Cheesecake With Balsamic Glaze |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This creamy appetizer cheese cake is made with gouda cheese, baby shrimp, and Old Bay Seasoning, then topped with a balsamic vinegar-tomato sauce. I had this at a get togethjer and had to have the recipe.It was delicious Ingredients:
8 ounces cream cheese, softened |
2 eggs |
16 ounces smoked gouda cheese, shredded |
1/2 cup heavy cream |
1 tablespoon all-purpose flour |
1 tablespoon old bay seasoning |
1 tablespoon parsley |
8 ounces frozen baby shrimp, thawed |
1 (14 1/2 ounce) can fire-roasted crushed tomatoes, drained |
1 cup balsamic vinegar |
1/4 cup brown sugar |
Directions:
1. Preheat oven to 350 degrees. Lightly spray sides and bottom of a 8 inch springform pan with non-stick cooking spray and set aside.
2. In a large mixing bowl, beat together the softened cream cheese and eggs until blended. Add the gouda cheese, heavy cream, flour, Old Bay seasoning and parsley. Beat for two minutes then fold in the shrimp.
3. Pour mixture into prepared pan and bake for one hour.
4. Meanwhile, to make the glaze, add the tomatoes, balsamic vinegar and brown sugar to a medium saucepan, bring to a simmer and cook until thickened, stirring occasionally for 20 minutes. Cool glaze to room temperature.
5. Remove cheesecake from oven and allow to come to room temperature. Run a knife around the inside of the pan to loosen the cheesecake then carefully remove from pan.
6. Cut cake into 10-12 slices then spread glaze over the top. Serve with toasted baguette slices.
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