Shrimp Scampi Cheesecake is an innovative and sophisticated savory cheesecake that transforms the classic shrimp scampi flavors into an elegant appetizer or light main course. This unique dish features a rich, creamy cream cheese base infused with garlic, white wine, and fresh herbs, studded with tender, perfectly seasoned shrimp and topped with a buttery herb crust. The result is a show-stopping centerpiece that combines the luxurious texture of cheesecake with the bright, garlicky flavors of traditional shrimp scampi. Perfect for dinner parties, special occasions, or when you want to impress guests with something truly unexpected, this savory cheesecake delivers restaurant-quality sophistication with a delightful twist on familiar flavors.
Serves: 10 people
Total Cooking Time: 5 hours 15 minutes (includes chilling time)
Prep Time: 45 minutes
Bake Time: 55 minutes
Cooling Time: 4 hours 30 minutes
Nutritional Information per Serving:
- Calories: 385
- Protein: 18g
- Fat: 28g
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 4g
- Sodium: 685mg
- Iron: 1.8mg
- Vitamin B12: 1.2mg
- Calcium: 185mg
- Selenium: 28mg
- Phosphorus: 245mg
What You Will Need
For the Herb Crust:
- 1.5 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 tablespoons butter, melted
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh chives, minced
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
For the Shrimp:
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
For the Cheesecake Filling:
- 32 ounces cream cheese, softened
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon salt
- 1/2 teaspoon white pepper
For Garnish:
- Fresh parsley sprigs
- Lemon wedges
- Extra cooked shrimp
- Microgreens
Preparing Your Pan and Oven
Preheat your oven to 325 degrees and position the rack in the center. Generously butter a 9-inch springform pan and wrap the outside bottom and sides tightly with aluminum foil to prevent water from seeping in during the water bath. This step is crucial for preventing a soggy crust and ensuring even baking.
Making the Herb Crust
In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, melted butter, minced parsley, chives, garlic powder, and salt. Mix thoroughly until the mixture holds together when pressed. Press this mixture firmly and evenly into the bottom of your prepared springform pan, creating a compact crust layer.
Pre-Baking the Crust
Place the pan in the preheated oven and bake the crust for 10 minutes until lightly golden and set. Remove from the oven and let it cool while you prepare the shrimp and filling. This pre-baking step prevents the crust from becoming soggy once the filling is added.
Cooking the Scampi Shrimp
Pat the shrimp completely dry and season with salt, black pepper, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 minute per side until just pink and barely cooked through. Add the minced garlic and cook for 30 seconds until fragrant.
Finishing the Shrimp
Pour the white wine into the skillet with the shrimp, letting it simmer for 1 minute to cook off the alcohol. Remove from heat and let the shrimp cool completely. Roughly chop the cooled shrimp into bite-sized pieces, reserving any pan juices for the filling.
Preparing the Cream Cheese Base
In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps, about 3 minutes. Scrape down the sides of the bowl frequently to ensure even mixing. The cream cheese must be very smooth for the best texture.
Adding the Wet Ingredients
Beat in the eggs one at a time, mixing well after each addition. Add the sour cream, heavy cream, white wine, fresh lemon juice, and lemon zest, beating until smooth. Include any reserved pan juices from cooking the shrimp for extra flavor.
Incorporating the Seasonings
Mix in the minced garlic, chopped parsley, chives, salt, and white pepper until evenly distributed throughout the filling. The mixture should be smooth, creamy, and aromatic with all the classic scampi flavors.
Folding in the Shrimp
Gently fold the chopped cooked shrimp into the cream cheese mixture using a large spoon or spatula. Be careful not to overmix, as this can make the cheesecake dense. The shrimp should be evenly distributed throughout the filling.
Assembling the Cheesecake
Pour the filling over the pre-baked crust in the springform pan, spreading it evenly with a spatula. Tap the pan gently on the counter several times to release any air bubbles. Smooth the top with an offset spatula for an even surface.
Setting Up the Water Bath
Place the foil-wrapped springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath ensures gentle, even cooking and prevents cracking.
Baking the Cheesecake
Bake for 50 to 60 minutes, until the center is almost set but still slightly jiggly when gently shaken. The edges should be set and lightly golden. Do not overbake, as the cheesecake will continue cooking as it cools and may crack if overdone.
Cooling Process
Turn off the oven and crack the door slightly, letting the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks. Remove from the water bath and cool completely on a wire rack for 2 hours, then refrigerate for at least 4 hours or overnight.
Unmolding and Serving
Run a thin knife around the edges of the pan before removing the springform sides. Transfer the cheesecake to a serving platter using a large spatula. Cut into wedges using a sharp knife dipped in warm water between cuts for clean slices.
Beautiful Presentation
Garnish each slice with fresh parsley sprigs, a lemon wedge, and a few extra cooked shrimp if desired. Microgreens add an elegant restaurant-style finish. Serve chilled or at room temperature for the best flavor and texture.
Serving Suggestions
This savory cheesecake works beautifully as an appetizer served in small wedges, or as a light main course with a crisp green salad and crusty bread. Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the garlic and seafood flavors.
Storage and Make-Ahead
This cheesecake can be made up to 2 days ahead and stored covered in the refrigerator. The flavors actually improve overnight as they meld together. Cover tightly with plastic wrap to prevent absorbing other flavors from the refrigerator.
Tips for Perfect Results
Use room temperature cream cheese for the smoothest filling without lumps. Do not overbeat once the eggs are added, as this can cause cracking. The water bath is essential for even baking and preventing cracks. Let the cheesecake cool gradually to maintain the perfect texture.
Troubleshooting Common Issues
If cracks appear during baking, the oven temperature may be too high or the cheesecake overbaked. Cover any cracks with extra garnish for serving. If the texture seems grainy, the cream cheese was not fully softened or was overbeaten after adding eggs.
