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Cheesecake Tips
Let the cheesecake "rest" after baking. Unless other directions are specified in
the recipe, when the cheesecake is done, turn off the oven and open the door.
Do not jar the cheesecake while it is baking or cooling.
Expect a slight shrinkage as it cools. If there is great shrinkage, you have
baked it at too high a heat.
The cheesecake is done when center is almost set, but jiggles slightly when
gently shaken.
Cheesecakes always need to be well chilled before serving, preferably 8 hours or
overnight. |
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Shrimp Cheesecake New Orleans
Crust:
4 oz. grated parmesan cheese
1 C. Japanese bread crumbs (Panko)
1/2 C. French bread crumbs
1/2 C. pecans, plus additional for garnish, if desired
1/2 t. Creole seasoning
1/2 C. butter, melted
Filling:
1 T. olive oil
1 C. onion, chopped
1/4 C. celery, chopped
1/4 C. green bell pepper, chopped
1/2 C. roasted red peppers, chopped
1/4 green onions, chopped
16 oz. cream cheese
12 oz. smoked Gouda cheese, grated
8 oz. goat cheese
4 oz. fresh Parmesan cheese, grated
1/2 C. heavy cream
4 eggs, beaten
1 lb. shrimp roughly chopped
1/4 lb. Andouille sausage diced finely
Crust:
Combine cheese, bread crumbs, pecans, and seasoning in food processor and pulse
until mixture is finely ground.
Remove and add butter until moist.
Press into bottom of springform pan and bake at 325°F. for 15 minutes or until
brown.
Filling:
Preheat oven to 325°F. 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 mixer, beat 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 1 1/2 hours or until set.
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