Emeril Lagasse demonstrates how he creates Shrimp and Andouille Cheesecake, an appetizer. The crust contains bread crumbs, grated parmesan, butter and Creole seasoning. The cheesecake filling contains gulf shrimp and andouille, a spicy Cajun smoked pork sausage. It's seasoned with onions, green and red peppers, and chopped garlic, sautéed in olive oil with more Creole seasoning, which is added to a mixture of cream cheese, eggs, and smoked gouda cheese and blended with an electric mixer. While the cheesecake is baking, he makes a sauce of garlic, tomatoes, and Creole mustard and purees it to use as a garnish for each slice of cheesecake. This is an interesting recipe for a very different savory cheesecake.
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