Yield: 16 servings
|1.00 cup||grated parmigiano-reggiano cheese|
|1.00 cup||fine dried bread crumbs|
|½ cup||melted unsalted butter|
|1 \N||emeril's essence; see * note|
|1.00 tablespoon||olive oil|
|1.00 cup||finely-chopped onions|
|½ cup||brunoise red peppers|
|½ cup||brunoise yellow peppers|
|2.00 teaspoon||minced garlic|
|2.00 pounds||cream cheese; at room temperature|
|½ cup||heavy cream|
|1.00 teaspoon||freshly-ground black pepper|
|1.00 cup||grated smoked gouda cheese|
|1.00 pounds||house-smoked salmon|
|¼ cup||finely-chopped parsley leaves|
|1.00 cup||creme fraiche|
|1 \N||juice of one lemon|
|2.00 tablespoon||chopped chives|
|¼ cup||brunoise red onion|
|1.00 \N||hard-boiled egg white; finely chopped|
|1.00 \N||hard-boiled egg yolk; finely chopped|
|7.00 ounce||choupique caviar -; (1 tin)|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the oven to 350 degrees. In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together. Blend thoroughly and season the mixture with Emeril's Essence. Firmly press the mixture into the bottom of the pan. In a saute pan, over medium heat, heat the olive oil. When the 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 serve, 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. This recipe yields 16 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from New New Orleans Cooking Cookbook by Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A59 broadcast 10-13-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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