Gulf Shrimp Cheesecake with Creole Mustard Dressing (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Ingredients:
1 cup parmesan, grated |
1 cup bread crumbs |
1/2 cup unsalted butter, melted |
1 tablespoon olive oil |
1 cup onion, chopped |
1/2 cup finely chopped carrot |
1/2 cup chopped red bell pepper |
salt and pepper |
1 3/4 pounds cream cheese, at room temperature |
4 large eggs |
1/2 cup heavy cream |
1 cup grated smoked gouda |
1 pound cooked (16 to 20 count) shrimp, peeled, deveined and roughly chopped, about 2 cups |
creole mustard dressing, recipe follows |
1/2 cup creole mustard |
1/2 cup mayonnaise |
1 teaspoon champagne vinegar |
1 tablespoon water, to thin |
salt and pepper |
Directions:
1. Filling:
2. Preheat oven to 350 degrees.
3. Make the crust: Combine the Parmesan cheese, breadcrumbs, and butter until thoroughly blended, and press the mixture into a 9-inch springform pan.
4. Make the filling: Heat the oil in a saute pan over high heat. Add the onions, carrots and red pepper, and saute for 3 minutes. Season with salt and pepper. Using an electric mixer, beat the cream cheese with the eggs until thick and creamy, about 4 minutes. Beat the cream, Gouda, cooked vegetables, and cooked shrimp. Season with salt and pepper. Pour the filling over the crust in the springform pan, bake until firm, about 1 hour and 15 minutes.
5. Creole Mustard Sauce:
6. Combine all ingredients and set aside.
7. Yield: 1 cup
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