This savory cheesecake is a bold fusion of creamy, tangy cheesecake and spicy, peppery Jamaican-style shrimp. It works because the rich, smooth custard balances the heat of the black pepper and Scotch bonnet, while the shrimp add a briny, meaty contrast. Baked until just set, it’s an impressive appetizer or light main course that’s surprisingly simple to make.
Ingredients
- 1 ½ cups (150 g) buttery round crackers (like Ritz), crushed into fine crumbs
- 5 tbsp (70 g) unsalted butter, melted
- 1 lb (450 g) raw shrimp, peeled and deveined, tails removed
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter, for sautéing
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (6 g) fresh thyme leaves, chopped
- 1 tsp (2 g) ground allspice
- 1 tsp (2 g) freshly ground black pepper, plus more for the crust
- ½ tsp (1 g) salt, plus more for the shrimp
- 1 Scotch bonnet pepper, minced (seeds removed for less heat, or leave some for more)
- 3 (8 oz / 225 g each) packages cream cheese, softened
- 3 large eggs, at room temperature
- ½ cup (120 ml) sour cream
- 2 tbsp (30 ml) heavy cream
- 1 tbsp (15 ml) dark rum (optional)
- 1 tsp (2 g) freshly ground black pepper, for the filling
Instructions
- Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch (23 cm) springform pan with a double layer of aluminum foil, making sure it goes up the sides.
- Make the crust: In a medium bowl, combine the cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Sprinkle with a pinch of black pepper. Bake for 10 minutes, then set aside to cool. Reduce the oven temperature to 325°F (165°C).
- Prepare the shrimp: Pat the shrimp dry with paper towels and season lightly with salt. In a large skillet over medium-high heat, heat the vegetable oil. Add the shrimp in a single layer and cook for 1–2 minutes per side, just until they turn pink and opaque. Remove from the skillet and set aside to cool. Once cool, chop the shrimp into small pieces (about ¼-inch).
- In the same skillet, melt the 2 tablespoons of butter over medium heat. Add the garlic, shallot, and Scotch bonnet. Sauté for 2 minutes until fragrant. Add the lime juice, thyme, allspice, 1 teaspoon black pepper, and the chopped shrimp. Stir to combine, then cook for 1 minute. Remove from heat and let cool completely.
- Make the filling: In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the eggs one at a time, beating well after each addition. Add the sour cream, heavy cream, rum (if using), and 1 teaspoon black pepper. Beat until just combined.
- Fold the cooled shrimp mixture into the cream cheese filling until evenly distributed.
- Pour the filling over the crust in the springform pan. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake at 325°F (165°C) for 1 hour to 1 hour 15 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.
- Remove from the water bath, take off the foil, and let cool completely on a wire rack. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
- To serve, run a knife around the edge of the pan, release the springform, and slice. Serve chilled or at room temperature.
Tips
- Scotch bonnet heat: Scotch bonnets are very hot. Wear gloves when handling them, and start with half a pepper if you prefer a milder heat. You can substitute habanero or jalapeño (use more jalapeño for similar heat).
- Don’t overmix the filling: Overbeating the eggs and cream cheese can incorporate too much air, causing cracks. Mix just until smooth.
- Water bath is key: The water bath keeps the cheesecake moist and helps it bake evenly. If you skip it, the edges may overbake and crack.
- Make it ahead: This cheesecake can be made up to 2 days in advance. Keep it covered in the refrigerator.
Serving Suggestions
Serve as an appetizer with thin slices of toasted baguette or crackers, along with a dollop of mango chutney or a simple lime crema. As a main course, pair with a crisp green salad and roasted plantains. A cold beer or a fruity white wine like Riesling complements the spicy shrimp.
Variations
- Milder version: Omit the Scotch bonnet and use a pinch of cayenne or a teaspoon of smoked paprika for a gentle warmth.
- Add cheese: Fold in ½ cup (50 g) of grated Monterey Jack or pepper jack cheese with the shrimp for extra richness.
- Herb swap: Replace thyme with cilantro or parsley for a different flavor profile.
- No shrimp? Substitute with cooked, crumbled bacon or smoked salmon for a different savory cheesecake.
Storage and Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the cheesecake (or individual slices) tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight. Serve chilled or at room temperature; you can reheat slices in a 300°F (150°C) oven for 10 minutes, but it’s traditionally served cold.
Frequently Asked Questions
Can I use pre-cooked shrimp? Yes, but skip the initial sautéing step and just chop and add them to the skillet with the aromatics to warm through. They will already be cooked, so just heat them briefly.
My cheesecake cracked. What went wrong? Cracks are usually caused by overbaking, overmixing, or sudden temperature changes. Make sure you use a water bath, don’t overbeat, and let the cheesecake cool gradually in the oven with the door cracked.
Can I make this without a water bath? Yes, but the texture may be less creamy and the top may crack. If you skip it, place a pan of hot water on the oven rack below the cheesecake to add moisture.
Can I use a different crust? Absolutely. A classic graham cracker crust or a savory panko crust with melted butter works well. If using graham crackers, reduce the sugar, as this is a savory dish.
How do I know when it’s done? The cheesecake is done when the edges are set and the center jiggles slightly, like gelatin. It will continue to set as it cools. If it’s completely firm, it’s overbaked.
Is this safe for pregnant women? The cheesecake is baked, so the eggs are cooked to a safe temperature. However, if you are concerned about the heat or the shrimp, consult your healthcare provider. Always ensure the shrimp is cooked to an internal temperature of 145°F (63°C) as measured by a food thermometer.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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