CRAWFISH CHEESECAKE

By akselden

Ingredients

• 1 cup finely shredded Parmesan cheese
• 1 cup fine dry bread crumbs
• 1/2 cup unsalted butter, melted
• 1 cup finely chopped onion
• 1/2 cup finely chopped green
• sweet pepper
• 1/2 cup finely chopped red
• sweet pepper
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 8-ounce packages cream cheese, softened
• 4 ounces smoked Gouda cheese, shredded (1 cup)
• 3 eggs
• 1 pound fresh or frozen cooked, shelled crawfish tails packaged with juice, or 1 pound cooked, shelled and deveined medium shrimp,
• coarsely chopped
• 1/2 cup whipping cream
• Fresh herb (optional)
• Caviar (optional)
• Crackers or toasted baguette slices

Details

Servings 14

Preparation

Step 1

1. For crust: In a medium bowl, combine Parmesan cheese, the bread crumbs and melted butter. Press the Parmesan mixture into bottom of 9-inch spring form pan. Set the crust aside.
2. In a medium skillet, cook onion and sweet peppers in hot oil over medium heat for 2 minutes. Add salt and black pepper. Cook and stir for 1 minute more. Remove skillet from heat. Set aside.
3. For filling: In a large mixing bowl, beat cream cheese and Gouda with an electric mixer till smooth. Add eggs, beating till just combined (don't
overbeat). Stir in the onion mixture, crawfish tails or shrimp and the whipping cream.
4. Pour filling into crust. Bake in a 350° oven for 1 to 1 1/4 hours or till center appears nearly set when shaken. Cool on a wire rack for 1 hour. Cover and refrigerate the cheesecake at least 2 hours or up to 24 hours.
5. To serve, remove sides of pan. With a warm knife, cut into wedges. Top with fresh herb and caviar, if you like. Serve with crackers or baguette slices. Makes 14 servings.