Everyone knows about dessert cheesecakes. Using the same cream cheese as a base, you can also make cheesecakes savory by adding different proteins to the mix. They make for a great appetizer or main dish. Why wait until the end of your meal for some cheesecake?
Today I want to share with you two seafood cheesecakes. The first is a Lobster and Crabmeat Cheesecake. The second one, Smoked Salmon Cheesecake, takes a dish you may have heard of in a different direction. Gather your ingredients, and Let’s head to the kitchen!
Lobster and Crabmeat Cheesecake
The first savory cheesecake I had was the Crabmeat Cheesecake at the Palace Cafe in New Orleans. Here’s a take on that dish with a little added seafood. The lobster adds another layer of flavor to the dish.
1 3/4 cups Parmesan cheese
1 3/4 cups breadcrumbs
2 tablespoons Creole seasoning
1/2 cup butter, melted
1 tablespoon garlic, minced
3/4 cup onions, chopped
3/4 cup bell pepper, chopped
1 tablespoon olive oil
1 1/4 pounds cream cheese, softened
1 3/4 cups ricotta cheese
3 pieces green onions, chopped
1/2 pound lobster meat, chopped
1/2 pound crabmeat, picked thru for shells
2 large eggs, beaten
For the Crust:
Combine Parmesan and breadcrumbs. Add Creole seasoning to melted butter. Add this blend to the Parmesan/breadcrumb mixture. Mix well. Press mixture into a greased 9-inch springform pan. Set aside.
For the Filling:
Preheat oven to 350℉.
Sauté garlic, onions and pepper in olive oil, over medium heat, until soft. Fold in cream cheese and ricotta cheese. Mix well, until softened and completely blended. Remove from stove. Fold in lobster and crabmeat. Blend completely. Cool mixture. Add eggs and blend completely. Pour into prepared pie crust. Bake for 35 minutes. Remove from oven and cool. When cool, remove from springform pan. Place on a platter and serve.
Smoked Salmon Cheesecake
Smoked salmon and cream cheese on a bagel are called Bagel and Lox. Here’s a twist on that dish. It’s a great way to present this flavor combination to a group of people.
3 1/2 tablespoons softened butter, divided
1/2 cup breadcrumbs
3/4 cup finely grated Gruyere cheese, divided
1 teaspoon dill, minced
2 tablespoons butter
1 cup onion, minced
1 3/4 pounds cream cheese, softened
4 eggs
1/3 cup half-and-half
1/2 teaspoon salt
1/2 pound smoked salmon, chopped
Preheat oven to 325℉.
Butter a 9-inch springform pan with 1 1/2 tablespoons of the butter. Combine the breadcrumbs, 1/4 cup of the Gruyere and the dill. Sprinkle into the pan turning to coat evenly. Refrigerate.
Melt the 2 tablespoons butter in a heavy skillet over medium heat. Add the onions and cover, cook until soft, about 10 minutes, stirring occasionally. Set aside. Mix the cream cheese in a blender or food processor until smooth. Add the eggs , the 1/2 cup remaining Gruyere, the half-and-half and salt. Mix until smooth. Blend in the onions and the salmon but do not purée. The filling should retain some texture.
Pour the mixture into the prepared pan. Create a water bath. Set the pan in a roasting pan. Add enough hot water to come halfway up the sides. Bake for 1 hour and 20 minutes. Turn the oven off and cool the cheesecake in the oven for about 1 hour with the door ajar. Transfer to a rack to cool to room temperature before removing from the pan to serve.
As you can see, cheesecake can be great for any part of your meal. Whether it is sweet or savory, cheesecake is always welcome at the table. Everyone will be asking for more.
Next time, I want to share some fusion dishes. I enjoy playing with Asian flavors in the kitchen. Come back and see what happens when you combine Cajun and Asian ingredients.
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