Shrimp & Andouille Cheescake

The Crust

Ingredients

• 1 C plain bread crumbs
• 1 C Parmagiano Reggiano cheese, grated
• ½ tsp Cajun seasoning
• 1 stick unsalted butter, melted

Directions

1. Make Crust: In a bowl, combine cheese, breadcrumbs, and Cajun seasoning. Add melted butter and mix just until evenly moistened.
2. Form Crust: Spread mixture evenly in the bottom of a 9" springform pan and press firmly with your hands to form the crust.

The Filling

Ingredients

• 1 lb andouille, diced
• 1 tbs olive oil
• 1 C onion, chopped
• ½ C green bell pepper, diced
• ½ C red bell pepper, diced
• 1 tbs garlic, minced
• ½ tsp Cajun seasoning
• 1 lb shrimp, peeled, deveined
• 1½ lb cream cheese, room temp
• 1½ C smoked Gouda cheese
• ½ C heavy cream
• 4 whole eggs, beaten
• ½ tsp salt
• ½ tsp ground black pepper

Directions

1. Brown Sausage: In a large skillet, sauté andouille until lightly browned. Drain rendered fat and reserve sausage.
2. Cook Vegetables: In a separate skillet, heat olive oil and sauté onions, peppers, and garlic 3-4 minutes, until onions are translucent. Add chopped shrimp and sauté briefly (most cooking will happen in the cheesecake). Stir in the andouille to combine.
3. Make Filling: In a mixer fitted with the paddle attachment, beat cream cheese, smoked Gouda, and cream until smooth. Add the andouille mixture, eggs, and seasonings; mix well.
4. Assemble: Pour the mixture into the prepared springform pan over the crust.
5. Bake: Bake at 350°F in a bain-marie with 1" of warm water for ~65 minutes, until the cheesecake is set, lightly browned on top, and firm to the touch.
6. Serve: Remove, cool slightly, slice, and serve.

The Coulis

Ingredients

• 1 tsp olive oil
• 1 tbs garlic, minced
• 2 tbs shallots, minced
• 8 Roma tomatoes,
• ½ tsp Cajun seasoning
• 3 tbs Creole mustard

Directions

1. Prep Tomatoes: Peel, seed, and dice tomatoes, reserving the juices.
2. Sauté Aromatics: Heat olive oil in a saucepan. Add garlic and shallot and sauté ~3 minutes, until tender.
3. Cook Tomatoes: Add diced tomatoes and cook ~5 minutes, then stir in Cajun seasoning and Creole mustard.
4. Purée & Strain: Transfer mixture to a blender or food processor; purée until smooth, then strain.
5. Cool: Allow sauce to cool to room temperature before using.

Presentation

1. Plate Coulis: Spoon about ¼ C coulis onto each plate, creating a pool.
2. Add Cheesecake: Place a slice of cheesecake centered on the coulis.
3. Garnish Herbs: Sprinkle freshly chopped chives over and around the cheesecake.
4. Finish Cheese: Top the cheesecake with ~1 tbs coarsely grated Parmigiano-Reggiano.
5. Final Garnish: Place an edible flower at the back of the cheesecake slice and scatter a few smaller edible flowers around the coulis.
6. Season Plate: Lightly sprinkle Cajun seasoning around the rim of the plate and serve.

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