So many times we think of sweet when we think of cheesecake, but then savory when we think of cheese balls. I was recently spoiled and had Chef Greg of Fig Tree (http://charlottefigtree.com/
) custom design and prepare a 5 course meal for a small group of us. The first course was a lobster cheesecake. By no means will mine live up to his, but it’s fancy enough to serve at your own dinner party (and can be made ahead of time!) If you choose the seafood that is on sale, it’s well worth it!
1 cup Parmigiano Regginao, finely shredded
1 cup fine Italian-Style Bread crumbs
1/2 cup (1 stick) salted butter, melted.
Cheesecake: 3 (8-oz) packages cream cheese, softened
4 ounces smoked Gouda, shredded
1 teaspoon horseradish
1 tablespoon capers
1 tablespoon fresh dill (or 1 ½ teaspoons dried dill)
1/2 teaspoon Worcestershire sauce
½ teaspoon Old Bay Seasoning
2 cloves garlic, minced
½ cup heavy cream
16-18 ounces shrimp, shelled, cooked (and cooled), chopped
(reserve shrimp, to serve as a garnish)
12 lb crab meat, crumbled
4 ounces smoked salmon, chopped
Extra Cooked Shrimp (or extra seafood)
Directions:Preheat oven to 350 degrees.
In a small bowl, mix the grated parmigiana, breadcrumbs, and melted butter. Press the mix into the bottom of a 9 inch springform pan.
In a food processor, add cream cheese, smoked gouda, eggs, horseradish, capers, dill, Worcestershire, Old Bay, and garlic. Process until smooth.
Fold in seafood and heavy cream.
Pour seafood mixture into springform pan. (Feel free to decorate with seafood or herbs.) Place it on baking sheet and onto the center rack in the preheated oven.
Bake for approximately 1 hour and 15 minutes, or until set. (It should quiver just slightly when done.)
Remove from oven and allow to cool at room temperature – about 1 hour. Slide a thin knife around pan before removing from springform.
Serve at room temperature. Feel free to refrigerate for up to 3 days, but allow to set out for a while before serving if you do this.
Slice and serve – Garnish.