{"id":728,"date":"2017-02-05T11:34:43","date_gmt":"2017-02-05T03:34:43","guid":{"rendered":"http:\/\/dal04.webhostcluster.com\/~bonita\/?p=728"},"modified":"2017-02-05T11:42:59","modified_gmt":"2017-02-05T03:42:59","slug":"eastern-shore-seafood-savory-cheesecake","status":"publish","type":"post","link":"https:\/\/www.moonstruckbaydesigns.com\/?p=728","title":{"rendered":"Eastern Shore Savory Seafood Cheesecake"},"content":{"rendered":"

Eastern Shore Seafood Cheesecake<\/strong><\/p>\n

Waterside living\u2014be it poolside, bayside, lakeside or a picnic at the river or on the bank of a stream\u2014is best when shared with friends and family. As we all know, food plays a key role in any waterside gathering and the simpler the better to ensure that that \u201cgalley chef\u201d is outside sharing in on all the fun as well!<\/p>\n

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Another “Indulgent and Oh, So Savory Cheesecake” from the Moonstruck Cottage Table<\/p><\/div>\n

I have developed several recipes over the years for savory cheesecakes that make our get togethers \u201cSimply Entertaining\u201d for my guests and for me. Served indoors or out\u2014they are guaranteed to get you waterside (tailgating or fireside) with your guests with only a minimum amount of time spent in your kitchen!<\/p>\n

Ingredients<\/strong><\/p>\n

Crust<\/strong><\/p>\n

1 cup finely shredded Parmigiano Reggiano cheeseEastern Shore Smoked Salmon Cheesecake<\/p>\n

1 cup fine dry Italian-style bread crumbs<\/p>\n

\u00bd c. salted butter, melted<\/p>\n

Filling<\/strong><\/p>\n

2 T. EVOO (Extra Virgin Olive Oil)\u2014more as needed for saut\u00e9<\/p>\n

1 cup scallions, sliced thinly and diagonally<\/p>\n

1\/3 c. red sweet pepper, chopped finely<\/p>\n

1\/3 c. yellow sweet pepper, chopped finely<\/p>\n

1\/3 c. orange sweet pepper, chopped finely<\/p>\n

2 \u00bd teas. kosher salt (I use Diamond Crystal ONLY\u2014different brands = different levels of saltiness so please be cautious if using another brand)<\/p>\n

\u00bc teas. freshly cracked black pepper<\/p>\n

\u00bd teas. onion powder (not onion salt)<\/p>\n

\u00bc teas. garlic salt<\/p>\n

1 teas. chicken bouillon (I use Knorr Caldo Con Sabor de Pollo\u2014find it in the authentic Hispanic\/Mexican section of your local supermarket)<\/p>\n

4 oz. smoked gouda, shredded (1 cup)<\/p>\n

3 8 oz. packages of cream cheese<\/p>\n

3 jumbo eggs<\/p>\n

12 oz. of fresh or frozen shelled crawfish tails (juice and all)<\/p>\n

\u00bd cup (4 oz.) crabmeat\u2014real only and as fresh as you can get it<\/p>\n

\u00bd cup (4 oz.) cooked salad shrimp, roughly chopped<\/p>\n

\u00bd cup heavy whipping cream<\/p>\n

Instructions<\/strong><\/p>\n

Preheat your oven to 350\u00b0 and line the bottom of a rimmed baking sheet with parchment paper and center a baking rack (that fits within the rims of the baking sheet) on top of the paper lining. (The oils from the cheesecake can drip and the rimmed baking sheet will prevent oven spills, the parchment paper ensures an easy cleanup and the baking rack ensures that the cheesecake has air circulation throughout it\u2019s baking time).<\/p>\n

In a small bowl, mix together the breadcrumbs, grated Parmigiano Reggiano cheese and melted butter. Press the mixture into the bottom of a 9-inch springform pan and set aside.<\/p>\n

In a medium-sized skillet over medium heat, saut\u00e9 scallions and sweet peppers in EVOO until just heated through\u20141 to 2 minutes max. Season saut\u00e9ed scallion and peppers with salt, pepper, onion powder, chicken bouillon and garlic salt and cook for an additional minute, then remove from heat and set aside.<\/p>\n

In a large mixing bowl, beat room temperature cream cheese and smoked gouda with an electric mixer until smooth. Add jumbo eggs\u2014be careful to mix ONLY until just combined without overbeating.<\/p>\n

Stir in the onion and peppers mixture, seafood and heavy whipping cream.<\/p>\n

Pour the seafood cheesecake filling over prepared breadcrumb crust in the springform pan. Place springform pan on baking rack on prepared baking sheet and place in your preheated oven on the center rack.<\/p>\n

Bake for approximately 1 hour and 15 minutes total or until the center appears nearly set when you shake\u2014like a thick pudding. It should quiver ever so slightly and that\u2019s it.<\/p>\n

Remove from the oven and bring to room temperature\u2014about 1 hour on a baking rack. Slide a thin knife all around the inside of the perimeter of the pan and remove the side of the springform pan. Serve immediately or cover tightly and refrigerate\u2014it will keep for 3 days in the fridge. I have found the flavor is always most fabulous if you bring a savory cheesecake back to room temperature before serving.<\/p>\n

Serve with crackers, \u201cSo Simple Crostini\u2019s\u201d (always disappear first at my house\u2014with guests waiting at the oven\u2014directions follow), pita chips\u2014whatever you have onhand!<\/p>\n

I will be posting several more of my savory cheesecake recipes in future posts\u2014all perfect for waterside, tailgating and with a glass of wine in front of the fireplace (or fire pit)!<\/p>\n

\u201cSea\u201d you soon, my friends! (Delightfully \u201cCheesy\u201d ending\u2014perfect for a \u201ccheesecake\u201d recipe\u2014don\u2019t you think?!)<\/p>\n

So Simple Crostini\u2019s<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

2 or 3 good (real!!!) freshly baked French baguettes (The quality of the baguette is key to the success of this recipe. Long, narrow\u2014crispy outside, chewy inside\u2014baguettes only, please! Big squishy loaves will just burn and turn to powder\u2026not a great basis for any toppings!)<\/p>\n

2-4 T. of the best quality Extra Virgin Olive Oil (EVOO) that you can get your hands on. (\u201cLucini\u201d is a great brand that is relatively easy to find.)<\/p>\n

Freshly cracked sea salt<\/p>\n

Instructions<\/strong><\/p>\n

Put your oven on broil\u2014high. Slice baguettes on the diagonal\u2014a little more than bout \u00bc inch thick. Place baguette slices on a baking rack, drizzle liberally with EVOO and then freshly cracked salt. Broil for two minutes or until edges are JUST golden. Serve immediately. (Be prepared to repeat several times\u2014preparing batches one right after another as your guests discover these!)<\/p>\n

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