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Archive for Wednesday, July 10, 2002

Cheesecake mixes shrimp, figs

July 10, 2002

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Join "Jayni's Kitchen" this week for "Salute! A Festival of Wine & Food."

Host Jayni Carey will be joined in the kitchen by chef Ken Baker to prepare a variety of recipes, including the recipe below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Herbed Goat Cheese Cheesecake with Gulf Shrimp and Figs



Crust:

1 cup grated Parmesan cheese

1 cup Panko dried bread crumbs

salt

black pepper

1/2 cup butter (1 stick), softened

Filling:

1 tablespoon olive oil

1 cup white onion, finely chopped

1/2 cup red pepper, small dice

1/2 cup green pepper, small dice

1 pound gulf shrimp, shelled, deveined and chopped

8 ounces mascarpone cheese, room temperature

20 ounces fresh goat cheese, room temperature

1 cup grated Parmesan cheese

1/2 cup heavy whipping cream

1 tablespoon fresh basil, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh tarragon, chopped

4 eggs, beaten

Topping:

1 pound gulf shrimp, shelled and deveined

1 pound black mission figs, halved or quartered

extra-virgin olive oil

lemon juice

lemon zest

garlic

chives

salt

black pepper

Garnish:

fresh basil leaves, thinly sliced

mint leaves, thinly sliced

chives

To make the crust: Combine the Parmesan cheese, bread crumbs, salt and black pepper in a medium bowl. Add the butter and mix, using your hands, just until the dry ingredients are moist; don't over-mix. Press mixture into the bottom of a 9-inch springform pan. Set aside.

To make the filling: Preheat the oven to 350 degrees. In a large sautan, heat the olive oil and sauthe onions, peppers and shrimp until the onions are translucent, about 3 minutes, and set aside.

In a large bowl, beat the mascarpone, goat cheese and Parmesan cheese until smooth. Whisk in the heavy cream, fresh herbs and shrimp-onion mixture. Blend in the eggs. Pour the filling into the crust. To prevent water (from the water bath) from seeping into the pan, place a large piece of aluminum foil under the pan, pull it up and seal firmly around the sides of the pan. Place the pan in a baking dish. Add 1-inch of hot water to the baking dish and bake for 1 hour, or until set. The cheesecake should feel firm when touched. Cool on a rack to room temperature before removing the pan ring.

To make the topping: In a medium bowl, toss the remaining pound of shrimp with the figs. Drizzle with some extra-virgin olive oil and lemon juice. Add some lemon zest, garlic and chives, and salt and pepper to taste. Either roast the mixture in a shallow pan in a 350-degree oven for 5 to 7 minutes, or grill over medium-hot charcoals for some added smokiness, 4 to 5 minutes.

To garnish: Place the sliced basil, mint and chives in a bowl. Toss with olive oil, salt and pepper.

To serve, top the cheese cake with the shrimp and fig mixture.

Garnish the top with the herb mixture.

Makes one 9-inch cheese cake, or 12 servings.

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