"HERBED GOAT CHEESE CHEESECAKE" - Pachamamas

WITH GULF SHRIMP AND BRANDIED MUSCADINES

Yield: one 9" cheese cake or 12 servings
Crust
1 cup grated parmesan cheese
1 cup panko bread crumbs
1/2 cup butter (1 stick) salt and pepper Filling
1 Tbs. Olive oil
1 cup white onion, chopped
1/2 c. red pepper, diced
1/2 c. green pepper, diced
1 # gulf shrimp, chopped
1# gulf shrimp, peeled and deveined for garnish 1# muscadine grapes or green grapes, roasted and flamed in brandy 1 Tbs. Basil, chopped 1 Tbs. Thyme, chopped 1 Tbs. Tarragon, chopped 8 oz. Mascarpone cheese, at room temperature 20 oz. Fresh goat cheese, at room temperature 1 cup grated Parmesan cheese
1/2 cup heavy whipping cream 4 eggs beaten Method
To Make the crust:
Combine the Parmesan cheese , bread crumbs and salt and pepper in a medium bowl. Add the butter and mix just until the dry ingredients are moist; don’t overmix. Press into the bottom of a 9" spring form pan. Set Aside
To Make the Filling:
Preheat oven to 350 degrees. In a large sauté pan, heat the olive oil and sauté the 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 until smooth. Whisk in the heavy cream, herbs, and shrimp-onion mixture; blend in the eggs. Pour into the crust and place the pan in a baking pan. Add 1" of hot water and bake for 1 hour or until set.
The Cheesecake should feel firm when touched. For the garnish: In a medium bowl, toss the remaining shrimp and brandied grapes with extra virgin olive oil, lemon juice, lemon zest, garlic, chives, salt and pepper. Either roast in 350 degree oven until shrimp are just cooked or throw on the grill for some added smokiness.

Pachamama's opened in November 1996 introducing Lawrence to an exciting concept. In February 2006, we moved to our current location at 800 New Hampshire in downtown Lawrence.

 

800 New Hampshire 66044
 (785) 841-0990