Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 10 servings and 2 1/2 cups jam

Ingredients
Ingredients
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

Ingredients


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

RATE THIS RECIPE

Based on 17 ratings

Preparation Method

Position oven rack to rack position 4. Preheat Wolf wall oven in CONVECTION BAKE at 350°F.

To make cheesecake

  1. In a large mixer bowl whip cream cheese and heavy cream until smooth. Set aside.
  2. 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.
  3. Mix in shrimp, tomatoes, lobster base and cook for 3 minutes.  Season with salt and pepper.
  4. Fold shrimp mixture into the cream cheese. Add Parmesan cheese and eggs, one at a time, to mixture and combine thoroughly.
  5. In 6-inch skillet over low heat, melt butter; mix in bread crumbs.
  6. Press crumbs on the bottom and sides of springform pan until all sides are covered.
  7. Pour cheesecake mixture into pan. Place into the oven for 1 hour.

To make three pepper jam:

  1. Puree peppers, onion and garlic together in a blender or food processor.
  2. Place in a 4-quart saucepan on cooktop over medium heat. Add vinegar and sugar. Season with salt and pepper.
  3. Let boil for 35 minutes until moisture is almost evaporated.
  4. Let cool and store for up to 1 month.

; ; ;