Sesame-Flavored Shrimp and Caramelized Onion Cheesecake With Asian Barbecue Sauce
Try This Savory Twist on Cheesecake
If you're looking for a dish to make for a special occasion try this cheesecake.
For the crust:
Preheat oven to 350°F.
Combine all ingredients in medium bowl, stirring until well blended. Press mixture into the bottom of a 9-inch spring form pan. Bake crust until golden brown, about 15 minutes.
Cool completely before filling.
For the shrimp cheesecake filling:
Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, and sauté until caramelized. Add shrimp, and sauté until just opaque. Stir in sesame seeds. Set aside to cool.
Combine cream cheese, salt and pepper in large bowl and beat with an electric mixer until fluffy. Beat in eggs 1 at a time; add cream, beating until well combined. Stir in smoked Gouda and chopped parsley.
Spoon filling into crust. Place cheesecake on a baking sheet. Bake until cake puffs and top browns, but the center wobbles just slightly when pan is shaken, about 1 1/2 hours. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
Run a long, thin knife around pan sides to loosen cheesecake Carefully remove ring, and cut into 14 pieces.
Serve at room temperature with barbecue sauce and micro greens.
For the Asian barbeque sauce:
In a small saucepan over medium heat, combine vegetable oil, shallots and garlic. Sauté until fragrant, about 1 minute.
Add Asian barbecue sauce, hot bean sauce and hoisin sauce; cook for 3 minutes. Add sherry and cook for 1 minute. Add soy sauce, sugar and stock; cook for 5 minutes. Transfer mixture to a blender and process until liquefied. Let cool.
Main Ingredients: parmesan cheese, panko, butter, olive oil, onion, cream cheese, gouda, parsley, vegetable oil, shallot, garlic, asian barbecue sauce, hot bean sauce, hoisin sauce, sherry, soy sauce, chicken stock