original recipe made four (4) cheesecakes - we calculated it down to one (1).
1 cup - Fresh Parmesan
1 cup - bread crumbs (we used plain dry)
1/2 cup - butter
2 1/2 tsp - olive oil
1/2 cup - diced onion
1/2 cup - diced bell pepper
6 oz - cream cheese
2 1/2 tsp - black pepper (use white if you prefer)
3 - eggs
1/2 cup - heavy cream
1/2 cup - smoked Gouda shredded
1/2 tsp - spicy salt (your favorite; I'd at least double this for my tastes)
1 lb. - cooked crawfish tails
Crust: Melt butter, mix w/ bread crumbs and Parmesan; form crust mixture in bottom of spring-form pan (butter sides of pan first) - we put parchment paper on the bottom.
Filling: Saute' onion and bell pepper in olive oil until soft; cool thoroughly. Mix cream cheese until smooth. Add remaining ingredients except eggs and blend thoroughly. Add eggs one at a time until completely incorporated. Pour into prepared pan - do not use water bath.
Bake at 250 degrees for 2 1/2 hours.
Cool and refrigerate.
We serve w/ remoulade sauce or spicy mayo w/ and w/o crackers or French bread but it's great on its own w/ the sauce.
Enjoy,
JuJu and Sonny Boy
Whenever I utter the word "exercise" I will rinse my mouth with chocolate!
