---------------------------------CHEESECAKE---------------------------------
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
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
|
