Gulf Shrimp Cheesecake With Creole Mustard Dressing

Recipe Ingredients

		Crust
1 cup	146g / 5.1oz	Grated Parmesan cheese
1 cup	146g / 5.1oz	Breadcrumbs
1/2 cup	99g / 3.5oz	Unsalted butter - melted
		Filling
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	55g / 1.9oz	Finely-chopped carrot
1/2 cup	73g / 2.6oz	Chopped red bell pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
1 3/4 lbs	794g / 28oz	Cream cheese - room temperature
4 lbs	1816g / 64oz	Eggs (large)
1/2 cup	118ml	Heavy cream
1 cup	146g / 5.1oz	Grated smoked Gouda cheese
1 lb	454g / 16oz	Cooked (16 to 20 count) shrimp - peeled, deveined,
		And roughly chopped - (abt 2 cups)
1		Creole Mustard Sauce - see * Note

Recipe Instructions

* Note: See the "Creole Mustard Sauce" recipe which is included in this collection.

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.

Serve with Creole Mustard Sauce.

This recipe yields 12 to 16 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2240 broadcast 12-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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