| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Seafood | 1 | Servings | ||
INGREDIENTS
| 1 | c | Parmigiano-Reggiano cheese |
| 1 | c | Bread crumbs |
| 1/2 | c | Melted butter |
| 1 | tb | Olive oil |
| 1/2 | c | Chopped onions |
| 1/2 | c | Chopped red peppers |
| 2 | ts | Salt |
| 1 | ts | White pepper |
| 1 3/4 | lb | Cream cheese; at room temperature |
| 4 | lg | Eggs |
| 1 | c | Grated Maytag White Cheddar cheese; plus 1/4 cup for garnish |
| 1/2 | c | Heavy cream |
| 1 | lb | Smoked crawfish tails; rough chopped |
| 4 | Roasted red peppers | |
| 2/3 | c | White wine |
| 1/2 | c | Creole mustard |
| Salt and pepper | ||
| 1/4 | c | Fried crawfish tails |
| 1 | tb | Chopped parsley |
| 1 | tb | Brunoise red onions |
INSTRUCTIONS
CHEESECAKE ESSENCE OF EMERIL SHOW #EE2314 Preheat the oven to 350 degrees F. Combine the Parmesan cheese, bread crumbs and butter until thoroughly incorporated, and press the mixture into the bottom of a 9-inch springform pan. In a saute pan, heat the olive oil. Add the onions and peppers. Saute for 2 to 3 minutes then remove from heat. In an electric mixer, beat the cream cheese and eggs together until thick and frothy, about 5 minutes. Beat in the cream, cheddar cheese, sauteed vegetables and crawfish. Mix until thoroughly incorporated and creamy, about 2 minutes. Pour the filling over the crust in the springform pan and bake until firm--about 1 hour. Remove from the oven and allow to cool to room temperature. For the sauce: In a sauce pot, combine all the ingredients together. Bring the mixture up to a boil. Reduce to a simmer and simmer for about 5 to 6 minutes. With a hand -held blender, puree the mixture until smooth. Season with salt and pepper. Spoon the sauce on the bottom of the plate and dirty the rim. Place a wedge of the cheesecake in the center of the sauce. Garnish with the fried crawfish tails, white cheddar cheese, parsley and red onions. Yield: 12 servings Posted to EAT-L Digest by Jennie Craig <jecraig@LAN-INC.COM> on Feb 16, 1998
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