Shrimp and Andouille Cheesecake

Recipe Categories : | Cajun | Shrimp | Sausage | Cheesecake | Parmesan | MAIN INDEX |

Ingredients :

• For the crust:
• 1 cup plain, unseasoned bread crumbs
• 1 cup Parmesan cheese, coarsely grated
• ¼ tspn Creole seasoning
• ½ cup (1 stick) unsalted butter, melted and slightly warm
  
• For the filling:
• 1 lb andouille, diced
• 1 tbsp olive oil
• 1 cup onion, chopped
• ½ cup green bell pepper, diced
• ½ cup red bell pepper, diced
• 1 tbsp garlic, minced
• ½ tspn Creole seasoning
• 1 lb shrimp, peeled, deveined and roughly chopped
• 1½ lb cream cheese, at room temperature
• 1½ cups smoked Gouda cheese, grated
• ½ cup heavy cream
• 4 whole eggs, beaten
• ½ tspn salt
• freshly ground black pepper, about 1½ tspn
• For the coulis:
• 1 tspn olive oil
• 1 tbsp garlic, minced
• 2 tbsp shallots, minced
• 8 Roma tomatoes, peeled, seeded and diced, with their juice
• ½ tspn Creole seasoning
• 3 tbsp Creole mustard

Preparation and Cooking Instructions :

1. For the crust : Combine the cheese, bread crumbs and Creole seasoning in a bowl. Add the melted butter and mix together just until the butter is evenly incorporated and the mixture is moist. Spread around the bottom of a 9" springform cake pan, and press down with your hands to form the crust.
2. For the filling : In a large skillet, sauté the andouille until slightly browned. Drain off the rendered fat, and reserve. In another skillet, heat the olive oil and sauté the onions, peppers and garlic until the onions are translucent, about 3 or 4 minutes. Add the shrimp and sauté lightly -- the shrimp will bake in the cheesecake, and you don't want them overcooked and tough. Add the andouille and incorporate.
3. In the bowl of a mixer, mix the cream cheese, smoked Gouda cheese and cream. Use the paddle attachment and beat until smooth. Add the andouille-shrimp-vegetable mixture. Add the eggs and mix them in. Scrape down the sides of the bowl a couple of times during mixing. Add the salt and pepper.
4. Pour into the springform pan over the crust. Prepare a bain marie in a baking dish with 1 inch of warm water, seal the bottom and sides of the pan with aluminum foil to prevent leakage, and set the pan in the bain marie. Bake in a preheated 350ºF oven for 65 minutes, or until the cheesecake has set. It should be browned on the top and feel firm to the touch.
5. For the coulis : In a saucepan, heat the olive oil and sauté the garlic and shallot until tender, about 3 minutes. Add the tomatoes and cook for about 5 minutes. Add the Creole seasoning and Creole mustard, stir. Purée in a food processor or blender, and strain. Let cool to room temperature.
6. To Serve : Place a pool of about ¼ cup coulis on each plate. Place a slice of cheesecake on the coulis. Sprinkle freshly chopped chives over and around the cake. Top the cheesecake with about a tbsp of coarsely grated Parmesan cheese.