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. Combine the cheese, bread crumbs and Cajun seasoning in a bowl. Add the melted butter and mix together just until the butter is evenly incorporated and the mixture is moist.
2. Spread around the bottom of a 9-inch springform cake pan, and press down 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. In a large skillet, sauté the andouille until slightly browned. Drain off the rendered fat, and reserve.
2. 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 coarsely chopped shrimp and sauté lightly (most of the cooking will take place in the cheescake). Add the andouille and incorporate.
3. In the bowl of a mixer, mix the cream cheese, the grated smoked Gouda cheese and cream. Use the paddle attachment and beat until smooth, then add the andouille mixture, the eggs, and seasonings and mix well.
4. Pour into the springform pan over the crust. Bake @350° in a bain marie with 1" inch of warm water for 65 minutes, or until the cheesecake has set. It should be browned on the top and feel firm to the touch.

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. Peel, seed, and dice the tomatoes, retaining the juice.
2. In a saucepan, heat the olive oil and saute the garlic and shallot until tender, about 3 minutes. Add the tomatoes and cook for about 5 minutes, then add the Cajun seasoning and Creole mustard
3. Purée in a food processor or blender, and strain. Let cool to room temperature.

Presentation

1. Place a pool of about ¼ C coulis on each plate. Place a slice of cheesecake on the coulis and sprinkle freshly chopped chives over and around the cake.
2. Top the cheesecake with about a tbs of coarsely grated Parmagiano Reggiano cheese. Garnish the back of the cheesecake slice with an edible flower, and place a few smaller edible flowers around the coulis. Sprinkle Cajun seasoning around the rim of the plate.