Shrimp And Andouille Cheesecake With Mustard - Toma

Name: Shrimp And Andouille Cheesecake With Mustard - Tomato Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 4 ounces parmesan cheese, grated; 1 cup fresh breadcrumb; 1/4 teaspoon creole seasoning (Emeril's preferred, Emeril's Essence, your own recipe or store bought); 1/2 cup butter; Coulis; 1 teaspoon olive oil; 1 teaspoon garlic, peeled and minced; 2 teaspoons shallots, peeled and minced; 8 roma tomatoes, peeled, seeded and diced; 1/2 teaspoon creole seasoning (Emeril's preferred, Emeril's Essence, your own recipe or store bought); 2 tablespoons creole mustard; Filling; 1 lb andouille sausage, chopped; 1 tablespoon olive oil; 1 cup onion, peeled and chopped; 1/2 cup red bell pepper, seeded and diced; 1/2 cup green bell pepper, seeded and diced; 1 lb shrimp, peeled and chopped; 28 ounces cream cheese, room temperature; 4 ounces gouda cheese, grated; 1/2 cup heavy cream or 1/2 cup whipping cream; 4 eggs, beaten

Servings: persons

Crust
4 ounces parmesan cheese, grated
1 cup fresh breadcrumb
1/4 teaspoon creole seasoning (Emeril's preferred, Emeril's Essence, your own recipe or store bought)
1/2 cup butter
Coulis
1 teaspoon olive oil
1 teaspoon garlic, peeled and minced
2 teaspoons shallots, peeled and minced
8 roma tomatoes, peeled, seeded and diced
1/2 teaspoon creole seasoning (Emeril's preferred, Emeril's Essence, your own recipe or store bought)
2 tablespoons creole mustard
Filling
1 lb andouille sausage, chopped
1 tablespoon olive oil
1 cup onion, peeled and chopped
1/2 cup red bell pepper, seeded and diced
1/2 cup green bell pepper, seeded and diced
1 lb shrimp, peeled and chopped
28 ounces cream cheese, room temperature
4 ounces gouda cheese, grated
1/2 cup heavy cream or 1/2 cup whipping cream
4 eggs, beaten

1
["To make the crust: Combine the parmesan cheese, bread crumbs and seasoning.", "Add butter and mix just until the ingredients are moist, without overmixing.", "Press into the bottom of a 9"" springform pan; set to the side.", "To make the coulis: Heat the oil in a medium saucepan and saute the garlic and shallots until tender.", "Add the tomatoes and cook for five minutes.", "Add seasoning and mustard.", "Whirl mixture in food processor or blender and strain; let cool until needed.", "To make the filling: Preheat the oven to 350u00b0F.", "In a large skillet, cook the sausage; drain off fat.", "In another pan, heat the olive oil and saute the onions, pepper and shrimp until the onions are translucent, about three minutes; set to the side.", "Beat the cheeses in a bowl until smooth.", "Add the cream, cooked sausage and vegetable mixture; blend in the eggs.", "Pour into the crust and place the springform pan into a larger pan; add an inch of warm water and bake for a 65 minutes or until set (the cheesecake should feel firm when lightly touched).", "To serve, pour a little coulis onto serving plate; place a slice of cheesecake on top."]

1606

kcal

Calories

134

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Crust, 4 ounces parmesan cheese, grated, 1 cup fresh breadcrumb, 1/4 teaspoon creole seasoning (Emeril's preferred, Emeril's Essence, your own recipe or store bought), and more.

Yes, Shrimp And Andouille Cheesecake With Mustard - Tomato Coulis falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shrimp And Andouille Cheesecake With Mustard - Tomato Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions