photo from taste of home.com
CREOLE CRAB AND SHRIMP CHEESECAKE
For the Crust:
¾ cup dry bread crumbs (or use almond meal) ¼ cup grated Parmesan cheese ½ teaspoon dill weed 2 tablespoons butter, melted
For the cheesecake: 2 tablespoons butter 1 medium sweet red pepper, finely chopped 1 small onion, finely chopped 1 medium carrot, finely chopped ½ teaspoon dill weed ½ teaspoon Creole seasoning ½ teaspoon salt ¼ teaspoon pepper 3 packages (8 ounces each) cream cheese, softened ½ cup heavy whipping cream 1 tablespoon sherry or additional cream 4 eggs, lightly beaten 1 pound peeled/deveined cooked shrimp, chopped 2 cans (6 ounces each) lump crabmeat, drained 1 cup (4 ounces) shredded Gouda cheese
For the sauce: 1 cup mayonnaise 2 tablespoons Dijon mustard ½ teaspoon Creole seasoning
Heat oven to 350 degrees. Mix breadcrumbs or almond meal, Parmesan and dill; stir in butter. Press onto bottom of greased 9-inch springform pan. Place pan on baking sheet.
For cheesecake: In a large skillet, heat butter on medium-high. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly.
In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low until just combined. Fold in vegetables, shellfish and cheese. Pour over crust.
Bake 60 to 65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake sliced with sauce and veggies or pork rinds or jicami disks
— J.W., Upper Arlington
PER SERVING: 277 calories, 10 g protein, 5 g carbohydrates, 0 fiber, 2 g sugar, 24 g fat (11
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