The Atlanta Journal-Constitution
CRACKER CRUMB SEAFOOD CHEESECAKE
This savory cheesecake would work as a breakfast entree, lunch with a salad, appetizer nibble or main course. Served slightly warm, the texture will make you think it’s filled with crabmeat even if there wasn’t a crab claw in sight.
Our recipe calls for a mixture of fish and shrimp, but you can use whatever seafood you prefer. All crawfish? Half scallops and half shrimp? Crab and redfish? It’s up to you. The cheesecake in our photo uses shrimp and salmon for a pretty pink-dotted filling. Rochon likes this seasoned with either Tony Chacherie’s Creole seasoning or Trader Joe’s 21 Seasoning Salute.
If you have concerns about tasting the mixture for seasoning while it contains raw eggs, mix up everything except the eggs, taste and correct your seasoning and then stir in the eggs when adding the seafood and cheese.
And the crumbs are up to you, too. This is a great way to use up a mixture of cracker crumbs, or throw in some potato chip crumbs or bread crumbs. Any of these will work. Eating gluten-free? Just use your gluten-free cracker crumbs. The recipe calls for a minimal amount of crumbs. More crumbs on hand? Use them, up to double the amount called for here, adding double the butter as well, and press them higher up the sides of your pan.
1 1/2 cups cracker crumbs 6 tablespoons salted
butter, melted 12 ounces cream cheese,
room temperature
1 cup whipping cream 2 eggs
1 rib celery, cut into 1/4inch dice
2 green onions, thinly
sliced
1/2 medium red bell pepper, cut into 1/4-inch dice
1 1/2 teaspoons Creole
seasoning mix
1/2 teaspoon minced garlic 1/4 teaspoon cayenne, or
to taste
Salt and pepper
1/2 pound shrimp, peeled, deveined and cut into 1/2-inch pieces
1/2 pound fresh fish (such as salmon, redfish or cod), cut into 1/2-inch pieces
1 cup grated Gruyere
1/2 cup grated Gouda
Preheat oven to 350 degrees.
In a small bowl, stir together crumbs and butter. Press into the bottom of a 9-inch springform pan, pressing part way up the sides. Use the bottom of a dry measuring cup to press crumbs firmly. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Add cream, eggs, celery, green onions, red pepper, seasoning mix, garlic and cayenne. Season with salt and pepper to taste. Remove bowl from mixer. Fold in shrimp, fish, Gruyere and Gouda. Pour into prepared springform pan. Bake 1 hour and 15 minutes or until cheesecake shakes just slightly when pan is jiggled. Do not cook until cheesecake is set completely through. Remove from oven and set aside to cool. May be served warm, at room temperature or cold. Serves: 16
— Adapted from a recipe provided by Lisa Rochon.
289 calories (percent of calories from fat, 68), 12 grams protein, 11 grams carbohydrates, trace fiber, 22 grams fat (13 grams saturated), 122 milligrams cholesterol, 227 milligrams sodium.