Gulf Shrimp Cheesecake with Creole Mustard Dressing

Total Time:
1 hr 25 min
25 min
1 hr

12 to 16 servings

  • Crust:
  • 1 cup Parmesan, grated
  • 1 cup bread crumbs
  • 1/2 cup unsalted butter, melted
  • Filling:
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 1/2 cup finely chopped carrot
  • 1/2 cup chopped red bell pepper
  • Salt and pepper
  • 1 3/4 pounds cream cheese, at room temperature
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1 cup grated smoked Gouda
  • 1 pound cooked (16 to 20 count) shrimp, peeled, deveined and roughly chopped, about 2 cups
  • Creole Mustard Dressing, recipe follows
  • Creole Mustard Sauce:
  • 1/2 cup creole mustard
  • 1/2 cup mayonnaise
  • 1 teaspoon champagne vinegar
  • 1 tablespoon water, to thin
  • Salt and pepper
  • Preheat oven to 350 degrees.

  • Make the crust: Combine the Parmesan cheese, breadcrumbs, and butter until thoroughly blended, and press the mixture into a 9-inch springform pan.

  • Make the filling: Heat the oil in a saute pan over high heat. Add the onions, carrots and red pepper, and saute for 3 minutes. Season with salt and pepper. Using an electric mixer, beat the cream cheese with the eggs until thick and creamy, about 4 minutes. Beat the cream, Gouda, cooked vegetables, and cooked shrimp. Season with salt and pepper. Pour the filling over the crust in the springform pan, bake until firm, about 1 hour and 15 minutes.

Creole Mustard Sauce:
  • Combine all ingredients and set aside.

  • Yield: 1 cup

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