Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis
- Ready In:
- 1hr 25mins
- Ingredients:
- 20
- Serves:
-
12
ingredients
-
Crust
- 4 ounces parmesan cheese, grated
- 1 cup fresh breadcrumb
- 1⁄4 teaspoon creole seasoning (Emeril's preferred, Emeril's Essence, your own recipe or store bought)
- 1⁄2 cup butter
-
Coulis
- 1 teaspoon olive oil
- 1 teaspoon garlic, peeled and minced
- 2 teaspoons shallots, peeled and minced
- 8 roma tomatoes, peeled, seeded and diced
- 1⁄2 teaspoon creole seasoning (Emeril's preferred, Emeril's Essence, your own recipe or store bought)
- 2 tablespoons creole mustard
-
Filling
- 1 lb andouille sausage, chopped
- 1 tablespoon olive oil
- 1 cup onion, peeled and chopped
- 1⁄2 cup red bell pepper, seeded and diced
- 1⁄2 cup green bell pepper, seeded and diced
- 1 lb shrimp, peeled and chopped
- 28 ounces cream cheese, room temperature
- 4 ounces gouda cheese, grated
- 1⁄2 cup heavy cream or 1/2 cup whipping cream
- 4 eggs, beaten
directions
- To make the crust: Combine the parmesan cheese, bread crumbs and seasoning.
- Add butter and mix just until the ingredients are moist, without overmixing.
- Press into the bottom of a 9" springform pan; set to the side.
- To make the coulis: Heat the oil in a medium saucepan and saute the garlic and shallots until tender.
- Add the tomatoes and cook for five minutes.
- Add seasoning and mustard.
- Whirl mixture in food processor or blender and strain; let cool until needed.
- To make the filling: Preheat the oven to 350°F.
- In a large skillet, cook the sausage; drain off fat.
- In another pan, heat the olive oil and saute the onions, pepper and shrimp until the onions are translucent, about three minutes; set to the side.
- Beat the cheeses in a bowl until smooth.
- Add the cream, cooked sausage and vegetable mixture; blend in the eggs.
- Pour into the crust and place the springform pan into a larger pan; add an inch of warm water and bake for a 65 minutes or until set (the cheesecake should feel firm when lightly touched).
- To serve, pour a little coulis onto serving plate; place a slice of cheesecake on top.
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RECIPE SUBMITTED BY
Molly53
United States