Rock Shrimp Cheesecake with Three Pepper Jam
Preparation Method
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.