Shrimp Cheesecake With Creole Mustard Dressing

Course : Cheesecakes
Serves: 12
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1 cup Parmesan cheese -- grated
1 cup breadcrumbs
1/2 cup unsalted butter -- melted
1 tablespoons olive oil
1 cup onion -- chopped
1/2 cup carrot -- finely chopped
1/2 cup red bell pepper -- chopped
1/4 teaspoon Salt and pepper
1 3/4 pounds cream cheese -- room temperature
4 large eggs
1/2 cup heavy cream
1 cup smoked Gouda cheese -- grated
1 pound cooked shrimp peeled deveined roughly -- about 2-cups chopped
1/2 cup creole mustard
1/2 cup mayonnaise
1 teaspoon champagne vinegar
1 tablespoons water to thin
1/4 teaspoon Salt and pepper

Preparation / Directions:

Preheat oven to 350 degrees. Make the crust: Combine the Parmesan cheese, breadcrumbs, and butter until thoroughly blended, and press the mixture into a 9-inch springform pan. Make the filling: Heat the oil in a saute pan over high heat. Add the onions, carrots and red pepper, and saute for 3 minutes. Season with salt and pepper. Using an electric mixer, beat the cream cheese with the eggs until thick and creamy, about 4 minutes. Beat the cream, Gouda, cooked vegetables, and cooked shrimp. Season with salt and pepper. Pour the filling over the crust in the springform pan, bake until firm, about 1 hour and 15 minutes. Yield: 12-16 servings CREOLE MUSTARD SAUCE: Combine all ingredients and set aside.

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