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:
SOUTHERN FRIED CHICKEN SANDWICH
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.
The Recipe
Andouille & Smoked Cheddar Savory Cheesecake
Ingredients
Crust
- 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
Filling
- 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
Instructions
Crust
- 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!
comments – I answer every one.