Lokking all over for this as our family had it this Nov and we wanted to make it for Christmas..I know this is late to be asking but I thought I could find it on the computer and of course now I can't..if anyone knows it or where I could find it it would make a very merry christmas present for my DIL ..Thanks again HAVE A BLEESED HOLIDAY..Marianne
Could someone here please help me find the appetizer for Emril's seafood cheesecake?
- Thread starter bunnymkc
- Start date
I don't know if any of these sound familiar. They are all Emeril recipes from FoodTV.com. Each sounds pretty tasty.
Smoked Salmon Cheesecake
Yield:_16 servings _
1 cup grated Parmigiano-Reggiano
1 cup fine dried bread crumbs
1/2 cup melted unsalted butter
Essence, recipe follows
1 tablespoon olive oil
1 cup finely chopped onions
1/2 cup brunoise red peppers
1/2 cup brunoise yellow peppers
2 teaspoons minced garlic
2 pounds cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
2 teaspoons salt
1 teaspoon fresh black pepper
1 cup grated smoked Gouda cheese
1 pound house-smoked salmon
1/4 cup finely chopped parsley leaves
1 cup creme fraiche
1 lemon, juiced
2 tablespoons chopped chives
1/4 cup brunoise red onion
1/4 cup capers
1 hard boiled egg white, finely chopped
1 hard boil egg yolk, finely chopped
1 (7-ounce) tin of Choupique caviar
Preheat the oven to 350 degrees F. In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together. Blend thoroughly and season the mixture with Essence. Firmly press the mixture into the bottom of the pan. In a saute pan, over medium heat, heat the olive oil. When the olive oil is hot, add the onions and peppers. Season the mixture with Essence. saute the vegetables for 2 minutes. Stir in the garlic and remove from the heat and cool completely. Using a food processor, fitted with a metal blade, add the cream cheese. Process the cheese until smooth. With the machine running, add the eggs, one at a time. Add the cream, salt and black pepper. Process the mixture until incorporated. Remove the mixture from the machine and turn into a mixing bowl. Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture. reseason the mixture if needed. Pour the cheese mixture into the prepared pan. Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center. Remove the cheesecake from the oven and cool completely before slicing.
In a small mixing bowl, whisk the creme fraiche and lemon juice together. Season the mixture with salt and pepper. Fold in the chives. To assemble, place a small pool of the sauce in the center of each plate. Lay one piece of the cheesecake in the center of the sauce. Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Smoked Sturgeon and Caramelized Onion Cheesecake
Yield:_8 to 10 servings _
1 tablespoon olive oil
2 cups julienned onions
1 cup bread crumbs
1 cup grated Parmesan
1/2 cup butter, melted
1 3/4 pounds cream cheese, room temperature (3 1/2 8-ounce packages)
4 eggs
1/2 cup heavy cream
1 cup grated smoked Gouda cheese
1 pound smoked sturgeon
2 teaspoons salt
Lemon-chive mayonnaise, for serving
Chives, for garnish
Preheat oven to 350 degrees F. In a skillet heat oil and saute onions over medium-low heat until sweet and brown; set aside to cool. Combine bread crumbs, Parmesan and butter and press into bottom of a 9-inch springform pan. In bowl of an electric mixer beat cream cheese until creamy, add eggs and beat until well-mixed. Add cream, smoked Gouda, onions, sturgeon and salt to taste. Pour filling into prepared pan. Place pan in a large roasting pan and pour in enough hot
water to reach halfway up sides of springform pan. Bake 1 hour to 1 hour 15 minutes until edges are firmly set, center is just solid and top is lightly browned. Cool on a rack, refrigerate, preferably overnight, and carefully remove sides of pan. Serve with mayonnaise lightly seasoned with lemon juice and chopped chives, garnished with extra chives.
Gulf Shrimp Cheesecake with Creole Mustard Dressing
Yield:_12 to 16 servings _
Crust:
1 cup Parmesan, grated
1 cup bread crumbs
1/2 cup unsalted butter, melted
Filling:
1 tablespoon olive oil
1 cup onion, chopped
1/2 cup finely chopped carrot
1/2 cup choppedred bell pepper
Salt and pepper
1 3/4 pounds cream cheese, room temperature
4 large eggs
1/2 cup heavy cream
1 cup grated smoked Gouda
1 pound cooked (16 to 20 count) shrimp, peeled, deveined and roughly chopped, about 2 cups
Creole Mustard Dressing, recipe follows
Preheat oven to 350 degrees. Make the crust: Combine the Parmesan cheese, breadcrumbs, and butter until thoroughly blended, and press the mixture into a 9-inch springform pan.
Make the filling: Heat the oil in a saute pan over high heat. Add the onions, carrots and red pepper, and saute for 3 minutes. Season with salt and pepper. Using an electric mixer, beat the cream cheese with the eggs until thick and creamy, about 4 minutes. Beat the cream, Gouda, cooked vegetables, and cooked shrimp. Season with salt and pepper. Pour the filling over the crust in the springform pan, bake until firm, about 1 hour and 15 minutes.
Creole Mustard Sauce:
1/2 cup creole mustard
1/2 cup mayonnaise
1 teaspoon champagne vinegar
1 tablespoon water, to thin
Salt and pepper
Combine all ingredients and set aside.
Yield: 1 cup
Emeril's Lobster Cheesecake
Yield:_12 to 16 servings _
1 cup freshly grated Parmesan
1 cup bread crumbs
1/2 cup melted unsalted butter
1 tablespoon olive oil
1 cup chopped onions
1/2 cup chopped yellow bell peppers
1/2 cup chopped red bell peppers
2 teaspoons salt
1 teaspoon black pepper
1 3/4 pounds cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
1 cup grated smoked Gouda
1 pound (about 2 cups) cooked lobster meat, roughly chopped
1/2 cup chopped parsley
2 cups creme fraiche
2 hard boiled eggs, finely chopped
1 tablespoon finely chopped fresh parsley leaves
1/4 cup small diced red onions
7 ounces osetra caviar
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the Parmesan, bread crumbs, and butter, blend thoroughly. Press the mixture into the bottom of a 9-inch springform pan.
In a large saute pan, heat the olive oil. When the oil is hot, add the onions, and the peppers. Season with salt and pepper. Saute for 2 minutes, remove from the heat.
Using an electric mixer, beat the cream cheese until smooth. With the machine running, add the eggs, one at a time, until incorporated. Beat in the cream, Gouda, and Sauteed vegetables until fully incorporated, about 2 minutes. Fold in the lobster meat and the parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour.
Remove from the oven and allow to cool to room temperature. If you refrigerate the cake before serving, allow to come to room temperature before serving.
To serve, cut the cake into wedges with a warm knife. Serve each wedge with the creme fraiche, traditional garnishes, and caviar.
Smoked Salmon Cheesecake
Yield:_16 servings _
1 cup grated Parmigiano-Reggiano
1 cup fine dried bread crumbs
1/2 cup melted unsalted butter
Essence, recipe follows
1 tablespoon olive oil
1 cup finely chopped onions
1/2 cup brunoise red peppers
1/2 cup brunoise yellow peppers
2 teaspoons minced garlic
2 pounds cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
2 teaspoons salt
1 teaspoon fresh black pepper
1 cup grated smoked Gouda cheese
1 pound house-smoked salmon
1/4 cup finely chopped parsley leaves
1 cup creme fraiche
1 lemon, juiced
2 tablespoons chopped chives
1/4 cup brunoise red onion
1/4 cup capers
1 hard boiled egg white, finely chopped
1 hard boil egg yolk, finely chopped
1 (7-ounce) tin of Choupique caviar
Preheat the oven to 350 degrees F. In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together. Blend thoroughly and season the mixture with Essence. Firmly press the mixture into the bottom of the pan. In a saute pan, over medium heat, heat the olive oil. When the olive oil is hot, add the onions and peppers. Season the mixture with Essence. saute the vegetables for 2 minutes. Stir in the garlic and remove from the heat and cool completely. Using a food processor, fitted with a metal blade, add the cream cheese. Process the cheese until smooth. With the machine running, add the eggs, one at a time. Add the cream, salt and black pepper. Process the mixture until incorporated. Remove the mixture from the machine and turn into a mixing bowl. Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture. reseason the mixture if needed. Pour the cheese mixture into the prepared pan. Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center. Remove the cheesecake from the oven and cool completely before slicing.
In a small mixing bowl, whisk the creme fraiche and lemon juice together. Season the mixture with salt and pepper. Fold in the chives. To assemble, place a small pool of the sauce in the center of each plate. Lay one piece of the cheesecake in the center of the sauce. Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Smoked Sturgeon and Caramelized Onion Cheesecake
Yield:_8 to 10 servings _
1 tablespoon olive oil
2 cups julienned onions
1 cup bread crumbs
1 cup grated Parmesan
1/2 cup butter, melted
1 3/4 pounds cream cheese, room temperature (3 1/2 8-ounce packages)
4 eggs
1/2 cup heavy cream
1 cup grated smoked Gouda cheese
1 pound smoked sturgeon
2 teaspoons salt
Lemon-chive mayonnaise, for serving
Chives, for garnish
Preheat oven to 350 degrees F. In a skillet heat oil and saute onions over medium-low heat until sweet and brown; set aside to cool. Combine bread crumbs, Parmesan and butter and press into bottom of a 9-inch springform pan. In bowl of an electric mixer beat cream cheese until creamy, add eggs and beat until well-mixed. Add cream, smoked Gouda, onions, sturgeon and salt to taste. Pour filling into prepared pan. Place pan in a large roasting pan and pour in enough hot
water to reach halfway up sides of springform pan. Bake 1 hour to 1 hour 15 minutes until edges are firmly set, center is just solid and top is lightly browned. Cool on a rack, refrigerate, preferably overnight, and carefully remove sides of pan. Serve with mayonnaise lightly seasoned with lemon juice and chopped chives, garnished with extra chives.
Gulf Shrimp Cheesecake with Creole Mustard Dressing
Yield:_12 to 16 servings _
Crust:
1 cup Parmesan, grated
1 cup bread crumbs
1/2 cup unsalted butter, melted
Filling:
1 tablespoon olive oil
1 cup onion, chopped
1/2 cup finely chopped carrot
1/2 cup choppedred bell pepper
Salt and pepper
1 3/4 pounds cream cheese, room temperature
4 large eggs
1/2 cup heavy cream
1 cup grated smoked Gouda
1 pound cooked (16 to 20 count) shrimp, peeled, deveined and roughly chopped, about 2 cups
Creole Mustard Dressing, recipe follows
Preheat oven to 350 degrees. Make the crust: Combine the Parmesan cheese, breadcrumbs, and butter until thoroughly blended, and press the mixture into a 9-inch springform pan.
Make the filling: Heat the oil in a saute pan over high heat. Add the onions, carrots and red pepper, and saute for 3 minutes. Season with salt and pepper. Using an electric mixer, beat the cream cheese with the eggs until thick and creamy, about 4 minutes. Beat the cream, Gouda, cooked vegetables, and cooked shrimp. Season with salt and pepper. Pour the filling over the crust in the springform pan, bake until firm, about 1 hour and 15 minutes.
Creole Mustard Sauce:
1/2 cup creole mustard
1/2 cup mayonnaise
1 teaspoon champagne vinegar
1 tablespoon water, to thin
Salt and pepper
Combine all ingredients and set aside.
Yield: 1 cup
Emeril's Lobster Cheesecake
Yield:_12 to 16 servings _
1 cup freshly grated Parmesan
1 cup bread crumbs
1/2 cup melted unsalted butter
1 tablespoon olive oil
1 cup chopped onions
1/2 cup chopped yellow bell peppers
1/2 cup chopped red bell peppers
2 teaspoons salt
1 teaspoon black pepper
1 3/4 pounds cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
1 cup grated smoked Gouda
1 pound (about 2 cups) cooked lobster meat, roughly chopped
1/2 cup chopped parsley
2 cups creme fraiche
2 hard boiled eggs, finely chopped
1 tablespoon finely chopped fresh parsley leaves
1/4 cup small diced red onions
7 ounces osetra caviar
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the Parmesan, bread crumbs, and butter, blend thoroughly. Press the mixture into the bottom of a 9-inch springform pan.
In a large saute pan, heat the olive oil. When the oil is hot, add the onions, and the peppers. Season with salt and pepper. Saute for 2 minutes, remove from the heat.
Using an electric mixer, beat the cream cheese until smooth. With the machine running, add the eggs, one at a time, until incorporated. Beat in the cream, Gouda, and Sauteed vegetables until fully incorporated, about 2 minutes. Fold in the lobster meat and the parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour.
Remove from the oven and allow to cool to room temperature. If you refrigerate the cake before serving, allow to come to room temperature before serving.
To serve, cut the cake into wedges with a warm knife. Serve each wedge with the creme fraiche, traditional garnishes, and caviar.
I knew it would be you to try to come to my rescue but this is a cheesecake made at this rest in Orlando that is made with crabmeat..have seen all the ones you posted can't find the crabmeat one..went to Google and ask jeeves also..thanks anyway maybe someone else will find it..Marianne
One more:
CRAB AND WILD MUSHROOM CHEESECAKE
For crust
1 3/4 cups fresh breadcrumbs from French
bread
1 cup freshly grated Parmesan cheese (about
3 ounces)
6 tablespoons (3/4 stick) butter, melted
For filling
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
4 cups coarsely chopped assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake)
3 8-ounce packages cream cheese, room temperature
1 4-ounce package cream cheese, room temperature
2 teaspoons salt
1 teaspoon ground black pepper
4 large eggs
1/2 cup whipping cream
10 ounces crabmeat (about 2 cups), drained well, picked over
1 cup (about 4 ounces) grated smoked Gouda cheese
1/2 cup chopped fresh parsley
1 French bread baguette, sliced, toasted
Make crust:
Preheat oven to 350°F. Mix all ingredients in medium bowl until well blended. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until golden brown, about 15 minutes. Cool crust while preparing filling. Maintain oven temperature.
Make filling:
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chopped onion and bell pepper and sauté 2 minutes. Add mushrooms and sauté until liquid evaporates and mushrooms begin to brown, about 10 minutes. Cool.
Using electric mixer, beat cream cheese, salt and pepper in large bowl until mixture is fluffy. Beat in eggs 1 at a time,
then whipping cream. Mix in vegetable mixture, crabmeat, smoked Gouda and chopped parsley.
Pour filling over crust. Place cheesecake on baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken, about 1 hour 30 minutes. Transfer pan to rack and cool.
(Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
Run small sharp knife around pan sides to loosen cheesecake. Release pan sides. Transfer cheesecake to platter. Serve cold or at room temperature with baguette slices.
Serves 16 to 20 as an appetizer.
Bon Appétit
December 1998
RSVP
Emeril's, New Orleans LA
CRAB AND WILD MUSHROOM CHEESECAKE
For crust
1 3/4 cups fresh breadcrumbs from French
bread
1 cup freshly grated Parmesan cheese (about
3 ounces)
6 tablespoons (3/4 stick) butter, melted
For filling
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
4 cups coarsely chopped assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake)
3 8-ounce packages cream cheese, room temperature
1 4-ounce package cream cheese, room temperature
2 teaspoons salt
1 teaspoon ground black pepper
4 large eggs
1/2 cup whipping cream
10 ounces crabmeat (about 2 cups), drained well, picked over
1 cup (about 4 ounces) grated smoked Gouda cheese
1/2 cup chopped fresh parsley
1 French bread baguette, sliced, toasted
Make crust:
Preheat oven to 350°F. Mix all ingredients in medium bowl until well blended. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until golden brown, about 15 minutes. Cool crust while preparing filling. Maintain oven temperature.
Make filling:
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chopped onion and bell pepper and sauté 2 minutes. Add mushrooms and sauté until liquid evaporates and mushrooms begin to brown, about 10 minutes. Cool.
Using electric mixer, beat cream cheese, salt and pepper in large bowl until mixture is fluffy. Beat in eggs 1 at a time,
then whipping cream. Mix in vegetable mixture, crabmeat, smoked Gouda and chopped parsley.
Pour filling over crust. Place cheesecake on baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken, about 1 hour 30 minutes. Transfer pan to rack and cool.
(Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
Run small sharp knife around pan sides to loosen cheesecake. Release pan sides. Transfer cheesecake to platter. Serve cold or at room temperature with baguette slices.
Serves 16 to 20 as an appetizer.
Bon Appétit
December 1998
RSVP
Emeril's, New Orleans LA
In fact this is the one I printed out and studied but it still is not the one that Emril made..I don't believe that there were mushrooms in it and it had no crust..I could adapt it but I really wanted it to taste like his..Thanks again..Marianne
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