Smoked Salmon Cheesecake

1 cup grated Parmigiano-Reggiano
1 cup fine dried bread crumbs
1/2 cup melted unsalted butter
Bayou Blast recipe follows
1 tablespoon olive oil
1 cup finely chopped onions
1/2 cup brunoise red peppers
1/2 cup brunoise yellow peppers
2 teaspoons minced garlic
2 pounds cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
2 teaspoons salt
1 teaspoon fresh black pepper
1 cup grated smoked Gouda cheese
1 pound house-smoked salmon
1/4 cup finely chopped parsley leaves
1 cup creme fraiche
1 lemon, juiced
2 tablespoons chopped chives
1/4 cup brunoise red onion
1/4 cup capers
1 hard boiled egg white, finely chopped
1 hard boil egg yolk, finely chopped
1 (7-ounce) tin of Choupique caviar

Bayou Blast (Yield: 2/3 cup):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Preheat the oven to 350 degrees F. In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together. Blend thoroughly and season the mixture with Essence. Firmly press the mixture into the bottom of the pan. In a saute pan, over medium heat, heat the olive oil. When the olive oil is hot, add the onions and peppers. Season the mixture with Essence. saute the vegetables for 2 minutes. Stir in the garlic and remove from the heat and cool completely. Using a food processor, fitted with a metal blade, add the cream cheese. Process the cheese until smooth. With the machine running, add the eggs, one at a time. Add the cream, salt and black pepper. Process the mixture until incorporated. Remove the mixture from the machine and turn into a mixing bowl. Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture. Re-season the mixture if needed. Pour the cheese mixture into the prepared pan. Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center. Remove the cheesecake from the oven and cool completely before slicing.

In a small mixing bowl, whisk the creme fraiche and lemon juice together. Season the mixture with salt and pepper. Fold in the chives. To assemble, place a small pool of the sauce in the center of each plate. Lay one piece of the cheesecake in the center of the sauce. Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.

Shrimp And Gruyere Cheesecake

1 1/2 C. butter flavored crackers -- (crushed)
1/4 C. butter or margarine -- (melted)
1 1/2 Lbs. med. size fresh shrimp
1/3 C. green pepper -- (minced)
1/3 C. red pepper -- (minced)
1/4 C. onion (minced)
1 Lg. clove garlic -- (minced)
3 Tbsp. butter or margarine -- (melted)
2 (8 Oz.) pkgs. cream cheese -- (softened)
1/2 C. mayonnaise
4 Lg. eggs
1/3 C. milk
1 1/4 C. shredded Gruyere or Swiss cheese (about 5 oz.)
1 Tsp. pepper

GARNISHES IF DESIRED:
Red pepper strips
Whole cooked shrimp
Basil leaves

TOMATO SAUCE:
1/4 C. chopped onion
1 Clove crushed garlic
1 Tbsp. olive oil
2 (14 Oz.) cans whole tomatoes
1 1/2 Tsp. dried Italian seasoning
1 bay leaf

Serve with tomato sauce, recipe to follow. Combine cracker crumbs and 1/4 cup melted butter. Press into bottom of 9 inch springform pan. Chop cooked and cleaned shrimp. Saute peppers, onion and garlic in 3 tablespoons melted butter for 4-5 minutes until tender, add chopped shrimp and saute another minute. Drain well and set aside. Beat cream cheese and mayonnaise at high speed until light and fluffy, add eggs, one at a time, beating well after each addition. Gradually add milk beating on low speed just until blended. Stir in shrimp mixture, shredded Gruyere or Swiss and 1 teaspoon pepper. Pour mixture into pan. Bake at 300 degrees for 1 hour and 20 minutes or until set. Turn oven off and open oven door partially leaving cheesecake in oven for 1 more hour. Cool on rack. Cover and chill or serve at room temperature with hot tomato sauce.
Sauce:
Saute onion and garlic in hot oil until tender. Add tomatoes (break up with hands or spoon) and rest of ingredients, simmer about 20 minutes, uncovered until of desired consistency. Remove bay leaf. Serve hot over slices of chilled or room temperature cheesecake.

Roquefort Cheesecake

1 1/2 Tbs Butter (for pan)
1/2 c Breadcrumbs, toasted
1/4 c Freshly grated Parmesan
1/2 lb. Sliced bacon
1 Medium onion, minced
1 3/4 lb. Cream cheese, room temp.
1/2 lb. Roquefort cheese
4 Eggs
1/3 c Whipping cream
1/2 tsp Salt
2 to 3 drops hot pepper sauce

Preheat oven to 325. Butter 9" spring form pan. Mix breadcrumbs and Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon in heavy medium skillet until crisp. Remove from pan using tongs and drain on paper towel. Pour off all but about 1 T bacon fat from skillet. Add onion. Cover and cook over low heat until translucent, stirring occasionally, about 10 minutes. Crumble bacon. Mix cream cheese and Roquefort in blender or processor until smooth. Add eggs, cream, salt and pepper sauce and process until smooth. Blend in bacon and onion; filling should retain some texture. Pour into prepared pan. Set pan in roasting pan. Add enough hot water to come halfway up sides of spring. Bake 1 hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer to rack. Cool to room temp. before removing from pan and serving.

Roasted Red Pepper Pesto Cheesecake

1 c. butter-flavored cracker crumbs (about 40 crackers)
1/4 c. (1/2 stick) butter
2 (8 oz.) pkgs. cream cheese, softened
1 c. ricotta cheese
3 eggs
1/2 c. grated parmesan cheese
1/2 c. (Di Giorno) pesto sauce
1/2 c. roasted red peppers, drained; pureed

Mix crumbs and butter. Press onto bottom of a 9-inch springform pan. Bake at 325 for 10 minutes. Mix cream cheese and ricotta until well blended. Add eggs, one at a time, mixing well after each. Add remaining ingredients, blend well. Pour over crust. Bake at 325 for 55 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature before serving. Serve with crackers.

Habanero Lime Cheesecake

Crust:
1 1/2 cups wheat-meal biscuits (or about 26 graham cracker squares) ground to crumbs
Pinch salt
1/3 cup melted butter

Filling:
3 habanero peppers
2 tablespoons sugar, plus 1 cup
24 ounces cream cheese
Pinch of salt
4 eggs
2 tablespoons heavy cream
1 lime, zested
1 very juicy or 2 less juicy limes, juiced
1 lime sliced thinly, for garnish
1 whole habanero, for garnish

Preheat the oven to 400 degrees. Position top rack in the center of the oven. Place a baking pan on the rack below this. Boil water.

Make crust: Mix the crumbs and salt together in a small bowl, then add butter and stir to mix. Set aside 1/4 cup for topping. Press the rest into the bottom and sides of a 9-inch springform pan.

Turn on kitchen or stove exhaust fan. Skewer and roast the habaneros over an open flame (gas burner is fine) and set them to steam under a towel. When they are cool enough to handle, put on plastic gloves if desired. Peel and de-seed habaneros, then pound in a mortar with the 2 tablespoons of sugar until a coarse paste results.

Cream the cream cheese, then add remaining sugar and salt. Beat in the eggs 1 at a time until incorporated. Add the cream and blend. Beat the zest and lime juice into this mixture. Add the habanero paste last and beat until well mixed. Pour into the crust, then gently tap the pan to level the filling. Sprinkle the reserved crumbs on top.

Pour boiling water into the pan on the oven's lower rack. Place the cheesecake on the rack above it. Bake for approximately 1 hour or until the cheesecake pulls away from the edge of the pan. Remove from the oven and allow to set for 20 minutes. Wrap and keep in the refrigerator overnight, or if rushed, place in the freezer for 2 to 3 hours.

Garnish, if desired, with slices of lime and place a whole habanero in the center.

Crisp Jalapeno Cheesecake

It is supposed to be a little mushy when done rather than solid like most cheesecakes, however if you prefer a "normal" cheesecake raise the temp about 25 degrees and cook a little longer. The original recipe called for serving warmed (nuked), I like it chilled with strawberry sauce on top.

CRUST
1 pkg Graham crackers, powdered
4 Tbs Butter
1/8 c Brown sugar

CHEESECAKE
32 oz Cream cheese
1/8 c Brown sugar
3/4 c Sugar
1 1/8 c Sour cream
1/4 c Flour
1 tsp Vanilla
4 Large eggs
1/4 tsp Ginger
1/4 tsp Cinnamon
3 Jalapenos; medium size

TOPPING
1/2 c Sour cream
1/8 c Sugar
2 Large eggs

Combine all crust ingredients; press into the bottom of a 10 inch spring form pan; bake for 10 minutes at 350 F; cool. Beat the cream cheese and sour cream until smooth; add all other cheese cake ingredients slowly, beating after each addition until smooth; pour onto crust; bake 1 hour at 225 F.

Combine all topping ingredients; whip to a froth; pour over cheesecake; bake 15 minutes at 300 F. Cool slowly; chill before serving. Garnish with whipped topping or fruit as desired.

Cheddar Chili Cheesecake

1 1/2 Tb Butter (for pan)
1/4 c fine breadcrumbs, toasted
1/4 c finely grated cheddar cheese
6 oz. thinly sliced ham
1 1/2 lb. cream cheese, room temp.
3/4 lb. sharp cheddar, grated
1 c cottage cheese
3/4 c chopped green onion
4 eggs
3 Tb jalapeno pepper *
2 Tb Milk
1 garlic clove, halved

Apple, Blue Cheese & Bacon Cheesecake

1/2 cup freshly grated Parmesan cheese
1/2 pound bacon
1 onion, chopped
2 apples, peeled, cored and medium diced
2 cloves garlic, minced
salt & pepper to taste
32 oz. cream cheese, at room temperature (reduced fat okay)
3 tablespoons wine vinegar
1/4 cup whiskey
12 oz. blue cheese, crumbled
5 eggs

Preheat oven to 200 degrees. Spray nonstick oil inside a 9-inch springform pan and dust with 3 tablespoons of Parmesan. Set aside. In a skillet, cook the bacon until crisp. Drain and crumble, reserving all but 2 tablespoons of the bacon fat. Add the onion to the fat in the pan and cook over medium heat until soft (2 min.) Add the apples and garlic and continue cooking until the onion is very tender and the apple has lost its raw look (2 to 3 more min.) Remove from heat, add the salt and pepper - set aside. In a large bowl, beat the cream cheese until soft. Mix in the vinegar, whiskey, blue cheese, remaining Parmesan and eggs. Add bacon and apple reserves. Mix well. Pour the batter into the prepared pan and place in the oven. Clean up and go to bed.

8-9 hours later (the exact time doesn't matter), the cake will appear set, the top will have barely colored, and the surface will be flawless. Remove to a rack and cool in the pan for 1 hour. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Holding the plate tight to the pan, invert both. Remove the pan and refrigerate the cake upside down for at least 1 hour. Invert a serving plate over the whole cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate. Cut with a long sharp knife dipped in warm water to prevent sticking. Serve as is or garnish with crisp toasts and freshly sliced apples.