Rock Shrimp Cheesecake with Three Pepper Jam
2 (8-ounce) packages cream cheese, softened
1 cup heavy cream
2 tablespoons olive oil, divided
1 Vidalia onion, diced
5 cloves garlic, minced
4 scallions, thinly sliced
1 pound (16/20 count) uncooked shelled shrimp
3 Roma tomatoes, diced
2 tablespoons lobster or seafood soup base
Salt and freshly ground black pepper
2 cups grated Parmesan cheese
3 eggs
1/2 cup butter
1 1/2 cup bread crumbs
Pepper Jam:
2 red bell pepper, stemmed, seeded, quartered
2 green bell pepper, stemmed, seeded, quartered
1 red onion, peeled, quartered
5 cloves garlic, peeled
1 cup vinegar
1 cup sugar
Salt and freshly ground black pepper
Position oven rack to rack position 4. Preheat Wolf wall oven in CONVECTION BAKE at 350°F.
To Make Cheesecake:
In a large mixer bowl whip cream cheese and heavy cream until smooth. Set aside. In 10-inch sauté pan on Wolf induction cooktop over medium high heat, add one tablespoon olive oil. Add onions, garlic and scallions. Cook for 3 minutes. Mix in shrimp, tomatoes, lobster base and cook for 3 minutes. Season with salt and pepper. Fold shrimp mixture into the cream cheese. Add Parmesan cheese and eggs, one at a time, to mixture and combine thoroughly.
In 6-inch skillet over low heat, melt butter; mix in bread crumbs. Press crumbs on the bottom and sides of springform pan until all sides are covered. Pour cheesecake mixture into pan. Place into the oven for 1 hour.
To Make Three Pepper Jam:
Puree peppers, onion and garlic together in a blender or food processor. Place in a 4-quart saucepan on cooktop over medium heat. Add vinegar and sugar. Season with salt and pepper. Let boil for 35 minutes until moisture is almost evaporated. Let cool and store for up to 1 month.
Makes 10 servings and 2 1/2 cups jam.