Wednesday, March 28, 2012
An Unusual Cheesecake Containing Alligator and Andouille
New Orleans Shrimp Cheesecake
4 oz. freshly grated Parmesan cheese
1 c. dry breadcrumbs
½ c. French bread crumbs
½ c. pecans, plus additional for garnish
1 tsp. Creole seasoning
½ c. butter, melted
1 tbsp. grape seed oil
1 c. red onion, finely chopped
¼ c. celery, chopped include a few leaves
¼ c. green bell pepper, chopped
½ c. roasted red peppers, chopped
¼ c. green onions, chopped
16 oz. cream cheese
12 oz. smoked Gouda cheese, grated
8 oz. soft goat's cheese
4 oz. freshly grated Parmesan cheese, grated
½ c. heavy cream
4 large eggs, beaten
1 lb. shrimp roughly chopped**
4 oz. Andouille sausage diced finely
To make the crust combine the cheese, bread crumbs, walnuts and seasoning in food processor and pulse until mixture is finely ground. Remove and add enough butter to moisten.
Press into bottom of springform pan and bake at 325. for 15 minutes or until brown.
To make the filling
Preheat oven to 325. In a baking pan large enough to accommodate your springform pan, add an inch or so of water to make a water bath.
In skillet, sauté vegetables in olive oil until tender and set aside to cool. In a food processor beat the cream cheese, Gouda, goat cheese, and Parmesan until smooth. Add heavy cream and eggs.
Gently fold seafood, Andouille and vegetables into cheese mixture.
Pour mixture into crust. Cut a piece of foil large enough to go around pan and wrap pan so no water can leak into it. Place cheesecake pan into a water bath in a baking pan. Bake for 1½ hours or until set.
**Chef’s Note: I was not able to obtain Alligator at a short notice for the recipe at the time this cheesecake was made. So I substitute the alligator with shrimp.