Ingredients
- 3/4 cup dry bread crumbs
- 1/4 cup grated Parmesan
cheese
- 1/2 teaspoon dill weed
- 2 tablespoons butter, melted
- CHEESECAKE:
- 2 tablespoons butter
- 1 medium sweet red pepper,
finely chopped
- 1 small onion, finely
chopped
- 1 medium carrot, finely
chopped
- 1/2 teaspoon dill weed
- 1/2 teaspoon Creole
seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 packages (8 ounces each)
cream cheese, softened
- 1/2 cup heavy whipping cream
- 1 tablespoon sherry or
additional cream
- 4 large eggs, lightly beaten
- 1 pound peeled and deveined
cooked shrimp, chopped
- 2 cans (6 ounces each) lump
crabmeat, drained
- 1 cup shredded Gouda cheese
- SAUCE:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 teaspoon Creole
seasoning
- Assorted crackers
Directions
- Preheat
oven to 350°. In a small bowl, mix breadcrumbs, Parmesan cheese and dill;
stir in butter. Press onto bottom of a greased 9-in. spring form pan.
Place pan on a baking sheet.
- For
cheesecake, in a large skillet, heat butter over medium-high heat. Add red
pepper, onion and carrot; cook and stir until tender. Stir in seasonings.
Cool slightly.
- In a
large bowl, beat cream cheese, cream and sherry until smooth. Add eggs;
beat on low just until combined. Fold in vegetable mixture, shrimp, crab
and Gouda cheese. Pour over crust.
- Bake
60-65 minutes or until centre is almost set. Cool on a wire rack 10
minutes. Loosen sides from pan with a knife. Cool 1 hour longer.
Refrigerate overnight, covering when completely cooled.
- In a
small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from spring
form pan. Serve cheesecake with sauce and crackers.
