This is a restaurant-style appetizer: a creamy salted cheesecake with shrimp on a crisp crumb base, lifted by a bright hint of lemon and fresh dill. It bakes up soft and velvety in the center, with a pleasantly sandy crust that gives each slice real texture — ideal for a buffet, a glass of sparkling wine, or an unhurried brunch.
Ingredients
Crust
- Salted crackers — 200g (7 oz)
- Unsalted butter, melted — 90g (3.2 oz)
- Parmesan, finely grated — 20g (0.7 oz)
Filling
- Cream cheese, room temperature — 400g (14 oz)
- Sour cream, 20% — 150g (5.3 oz)
- Eggs — 3
- Cooked peeled shrimp — 200g (7 oz)
- Lemon juice — 1 tbsp
- Lemon zest — 1 tsp
- Fresh dill, finely chopped — 2 tbsp
- Garlic, crushed or grated — 1 clove
- Sweet paprika — 1/2 tsp
- Salt — 1/2 tsp
- Black pepper, freshly ground — 1/4 tsp
To serve
- Large shrimp for garnish — 100g (3.5 oz)
- Olive oil — 1 tbsp
- Lemon juice — 1 tsp
- Microgreens or dill sprigs — 10g (0.35 oz)
Step-by-step recipe
- Preheat the oven to 170°C (338°F). Line the base of a 20 cm springform pan with parchment paper and grease the sides with butter.
- Crust: crush the crackers into fine crumbs, then mix with the Parmesan and melted butter until the mixture resembles damp sand. Transfer to the pan and press firmly into an even layer. Bake for 10 minutes, then reduce the oven temperature to 160°C (320°F).
- Cut the shrimp for the filling into small pieces. If using raw shrimp, quickly sauté for 2–3 minutes in a little oil until just pink, then cool. If using cooked frozen shrimp, simply pat dry.
- Filling: in a bowl, beat the cream cheese until smooth. Add the eggs one at a time, mixing gently after each addition. Stir in the sour cream, lemon juice and zest, garlic, paprika, salt, pepper, and dill. Fold in the shrimp pieces with care.
- Pour the filling over the pre-baked crust. Tap the pan lightly on the counter to release any air bubbles.
- Bake at 160°C (320°F) for 35–40 minutes, until the center still has a slight wobble. Do not overbake; the texture should remain tender.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then cool completely and refrigerate for at least 4 hours, preferably overnight.
- To serve, arrange whole shrimp on top, drizzle with olive oil and lemon juice, and finish with microgreens. Slice with a thin knife, warming the blade in hot water and wiping it dry before each cut.
Nutritional value
| Serving | Calories | Protein | Fat | Carbs | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|---|
| 1/10 of recipe | 328 kcal | 13 g | 22 g | 16 g | 1 g | 2 g | 750 mg |
What to serve with it
This cheesecake pairs beautifully with green salads, sun-dried tomatoes, sugar-free lemon confit, and a dry sparkling wine. Serve slightly chilled for the best texture.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- No cracks: use ingredients at room temperature, do not overmix, and avoid overbaking. Cool the cheesecake gradually.
- Gluten-free option: replace the crackers with gluten-free crackers or a mix of almond flour and crushed nuts.
- Cheesy base: Parmesan can be swapped for Pecorino, or you can add 30g (1 oz) of soft goat cheese to the filling for a sharper note.
- Herbs and spices: dill pairs well with chives, tarragon, or a pinch of smoked paprika.
- Individual servings: bake in small rings or muffin tins, reducing the baking time to 18–22 minutes.
FAQ
Can I replace the cream cheese with cottage cheese?
Yes. Use full-fat cottage cheese, press it through a fine sieve, and add a little cream to achieve a smooth, creamy consistency. The flavor will be a little milkier and less rich.
How do I prevent cracks on the surface?
Use ingredients at room temperature, do not whip the filling until airy, bake at 160°C (320°F) until the center still has a slight wobble, and cool it in the oven with the door ajar. A water bath also helps if your pan has a tight base.
Can I make it ahead of time?
Yes — it is an excellent make-ahead dish. The cheesecake sets overnight in the refrigerator and tastes even better the next day. Add the shrimp and herbs just before serving.