Main Dish

Shrimp and Artichoke Cheesecake

Landmark Vineyards at Hop Kiln Estate

6050 Westside Road
Healdsburg, CA 95458

This savory shrimp and artichoke cheesecake tower is a decadent and rich treat for a fun spin on the traditional cheesecake that we know and love. The savory, salty finish on the cheesecake pairs with the bright acidity and savory finish on our Single Vineyard Chardonnays.

  • 1/2 pound shrimp, peeled
  • 1 can artichoke hearts
  • 1 tablespoon sun-dried tomatoes, hydrated or in oil
  • 2 garlic cloves
  • 1 teaspoon unsalted butter, melted
  • 1/4 teaspoon salt, plus more, to taste
  • 1 pinch cayenne pepper
  • 1/2 teaspoon chopped fresh basil
  • 2 packages (each 8 ounces) cream cheese, at room temperature
  • 2 eggs
  • Crackers for serving


Preheat the oven to 350°F.

In a food processor, chop the shrimp, artichoke hearts, sun-dried tomatoes and garlic.

In a sauté pan, melt the butter. Add the artichoke heart mixture and sauté. Add the salt, cayenne pepper and basil. 

In a bowl, using an electric mixer, beat together the cream cheese and eggs until smooth. Add the cream cheese mixture to the artichoke mixture. Adjust the seasoning with salt.

Pour the mixture into a springform pan. Place the pan in a large baking pan and add about 1 inch of hot water to the baking pan.

Bake until a toothpick inserted into the center of the cheesecake comes out clean, about 45 minutes. Remove the springform pan from the water bath. Refrigerate the cheesecake for at least 8 hours. 

When ready to serve, remove the sides from the springform pan. Serve the cheesecake with crackers.