Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis

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 whipping cream
• 4 eggs, beaten

Directions

1. 1

   To make the crust: Combine the parmesan cheese, bread crumbs and seasoning.

2. 2

   Add butter and mix just until the ingredients are moist, without overmixing.

3. 3

   Press into the bottom of a 9" springform pan; set to the side.

4. 4

   To make the coulis: Heat the oil in a medium saucepan and saute the garlic and shallots until tender.

5. 5

   Add the tomatoes and cook for five minutes.

6. 6

   Add seasoning and mustard.

7. 7

   Whirl mixture in food processor or blender and strain; let cool until needed.

8. 8

   To make the filling: Preheat the oven to 350°F.

9. 9

   In a large skillet, cook the sausage; drain off fat.

10. 10

    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.

11. 11

    Beat the cheeses in a bowl until smooth.

12. 12

    Add the cream, cooked sausage and vegetable mixture; blend in the eggs.

13. 13

    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).

14. 14

    To serve, pour a little coulis onto serving plate; place a slice of cheesecake on top.