Dirty Martini Shrimp Cheesecake

Ingredients

• 0.5 cup Wheat Thins
• 0.25 cup Mini pretzels
• 3 tbsp Unsalted butter (Melted)
• 0.25 tsp Ground black pepper
• 8 oz Full-fat block cream cheese (Softened; use block cream cheese, not whipped or spreadable)
• 2 tsp Castelvetrano olive brine
• 1.5 tsp Vodka or gin (Use vodka for a cleaner flavor or gin for a more botanical flavor)
• 1 tsp Dry vermouth (Do not substitute sweet vermouth)
• 0.5 tsp Lemon zest (Finely grated)
• 0.25 tsp Garlic powder
• White pepper (Pinch)
• 3 oz Cooked shrimp (Thoroughly dried and finely chopped for the filling)
• 3 tbsp Castelvetrano olives (Thoroughly drained and finely chopped for the filling)
• 1.5 tbsp Fresh chives (Finely chopped for the filling)
• 3.5 oz Cooked large shrimp (Source states 3–4 oz; thoroughly dried and reserved for topping)
• 0.25 cup Castelvetrano olives (Drained and halved for topping)
• Fresh chives (For topping)
• Olive oil (A few drops, for lightly oiling the inside of the food ring)

Steps

1. 1

   Set a 5-inch food ring on a flat serving plate. Put a few drops of olive oil on a folded paper towel and wipe the inside of the ring until it is only barely glossy.

2. 2

   Blend the Wheat Thins and mini pretzels into fine crumbs. Stir in the melted butter and ground black pepper until the mixture is evenly moistened and resembles damp sand.

3. 3

   Press the crumb mixture firmly and evenly into the bottom of the ring, packing it down with the back of a spoon. Refrigerate the crust for 20–30 minutes to firm it.

4. 4

   Pat all of the shrimp thoroughly dry. Finely chop 3 ounces for the filling and reserve the remaining shrimp for the topping.

5. 5

   Beat the softened cream cheese until completely smooth, about 1 minute.

6. 6

   Mix in the olive brine, vodka or gin, dry vermouth, lemon zest, garlic powder, and white pepper until just combined.

7. 7

   Fold the finely chopped shrimp, chopped Castelvetrano olives, and chopped chives into the cream cheese mixture by hand.

8. 8

   Spread the filling over the chilled crust, pressing it all the way to the edges to remove air pockets. Smooth the top.

9. 9

   Cover and refrigerate for at least 4 hours, preferably 6 hours or overnight.

10. 10

    Lift the food ring straight up to release the cheesecake. If it resists, wrap the outside of the ring with a warm towel for a few seconds before trying again.

11. 11

    Just before serving, top the cheesecake with the reserved shrimp, halved Castelvetrano olives, and fresh chives.

Notes

The assembled cheesecake can be covered and refrigerated up to 1 day ahead. Add the topping no more than 30 minutes before serving. Covered leftovers keep in the refrigerator for up to 2 days, although the crust may soften. For a non-alcoholic version, omit the vodka or gin and vermouth and increase the olive brine to replace them. A small springform pan may be used instead of a food ring; warm the outside briefly before releasing.

Nutrition per serving

• appetizer
• no-bake
• make-ahead
• seafood
• savory cheesecake
• gluten-containing
• cold appetizer
• party food