Gulf Shrimp Cheesecake with Creole Mustard Dressing
Show: The Essence of Emeril
Episode: New Year's Brunch
Rate This RecipeRead users' reviews (6)
- Recipe categories: Shellfish, Shrimp, Dairy, Eggs, Cheese, Gouda, Cream Cheese, Vegetables,
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- ratings & reviews(6)
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Average Rating:
Total Reviews: 6
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By amommee_10564063
Easton, PA
on July 15, 2008
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This was one of the first recipes I ever saw a few years ago, watching the food network for the first time. It does make a lot, but you can use a small springform pan and make 1/2 recipe. I serve it cold as an appetizer. Everyone always loves it! It is different from the routine appy's; the mustard sauce makes it even better. I am going to try it hot some time, because that sounds good, too. Never even thought of that!!! Yum!!
By GeekyWino
San Jose, CA
on April 04, 2007
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It makes a LOT, and no one can eat more than a few bites. I won't be making this again, but you might love it depending on your tastes.
By ians_mom06_6771496
winter garden, FL
on November 24, 2006
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This is a wonderful dish. All of the ingredients perfectly complement each other and it's surprisingly easy to make!
By jessica.richey_...
Irvine, CA
on November 19, 2006
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This dish is best when served warm. Just out of the oven it was great as well as reheated the following 2 or 3 days! I didn't use the mustard sauce and it was great on its own. Only concern would be that it tastes much more like a quiche than a cheesecake. Neufchatel was also a lower fat and still delicious substituition.
By donalyndeeds_972722
newark, CA
on February 16, 2006
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I don't understand. Is it served hot or is it served cold or is it served at room temp, or what? Is it a meal or is it an appetizer?
By bubbles_go_pop2...
Killeen, TX
on February 02, 2005
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I loved everything about this dish! It's very savory, and the mustard sauce adds a wonderful tang to the savory meal. It makes enough for a family of 4 to have left overs, and I think it tastes even better the next day!