My theme dinner was Southern food. I went to the DEEP SOUTH PARTIES cookbook to find this unique recipe.
The recipe I pulled out of this wonderful cookbook (I was not paid to say that) is an adaption to create this Andouille & Smoked Cheddar Savory Cheesecake. The traditional recipe calls for tasso sausage instead of the chicken andouille. As you know, I do not do pork. So I changed the tasso. If I do this recipe again, I would actually try smoked sausage.
I love to smoke foods which is very Southern. But my dinner was not about smoked foods. Some of my favorite Southern recipes that I have created without smoking include:
PIMENTO CHEESE (does it get more Southern than that?)
How about pimento cheese in a GRILLED CHEESE SANDWICH
I like to say the recipes I make are not that involved. I cannot say that this time. This savory cheesecake is involved. I would not say it is hard but it has a fair number of ingredients and the dish is made in two parts. The crust is a combination of fresh herbs, gluten free bread panko bread crumbs and cheese. The savory cheesecake is a mixture of chicken andouille sausage, onions, smoked cheddar cheese and cream cheese. I finished my recipe off by topping the cheesecake with a drizzle of a sour cream crema. The crema added great creaminess to the appetizer and I love what it did for the look of the final presentation.
The making of the crust.
The developing of the savory cheesecake.
The Andouille & Smoked Cheddar Savory Cheesecake Plated.
Andouille & Smoked Cheddar Savory Cheesecake
Adapting a classic Southern appetizer taking out the pork to create this Andouille & Smoked Cheddar Savory Cheesecake. Impress your guests with the look.
- 2 Cups Gluten free bread crumbs
- 1 Cup Parmesan cheese
- 1 Tbsp Fresh thyme
- 1 Tbsp Fresh parsley
- 1/2 Cup Butter melted
- 1 Tsp Black pepper
- 1 Tbsp Butter
- 1 1/2 Cups Chicken andouille sausage diced
- 1/2 Cup Onion diced
- 1 Tbsp Garlic minced
- 1/2 Lb Cream cheese
- 1/2 Lb Smoked cheddar cheese grated
- 3 Whole Eggs
- 2 Whole Yolks
- 1/4 Cup Sour cream
- 1/2 Tsp Salt
- 1 Tsp Creole seasoning
- 1/4 Tsp Black pepper
- 1/4 Tsp Cayenne pepper
- 1 Tbsp Worcestershire sauce
Pre-heat oven to 275 degrees. Combine all the ingredients in a bowl. Mix well and then pour into a springform pan. Press down so the crust is firm and push up the sides of the pan as well. Bake crust for 5 minutes.
Meanwhile, in a skillet, melt the butter and cook the andouille and onions for 3 - 4 minutes. Add the garlic and cook for another minute. Allow to cool.
In a blender, mix the cream cheese and smoked cheddar cheese until combined. Move to a bowl and add the eggs mixing them well. Add the remaining ingredients and the andouille onion mixture. Mix well.
Pour the filling mixture into the springform pan and bake for 45 - 60 minutes. When done, remove from the oven and allow to cool. This dish can be served warm or at room temperature.
Serve and enjoy!