SEAFOOD CHEESECAKE SQUARES
Tips from Chef Darin:article from Bakewise book. If using an electric mixer instead of a food processor,add the eggs last and beat only until evenly mixed; as over beating will cause bubbles and will cause puffing and cracking during baking. The flour prevents the cheese mixture from curdling so it isn't necessary to bake in a...
Provided by Pat Duran
Categories Seafood
Time 55m
Number Of Ingredients 26
Steps:
- 1. Heat oven to 325^. Spray the sides of a 9x13-inch cake pan. Set aside. --- Place crust ingredients, except butter into a food processor with steel chopping blade. Pulse until it becomes fine crumbs. While machine is running, drizzle in the melted butter.
- 2. Pour mixture into the bottom of the prepared pan. Press down crumb mixture evenly. Bake for 8-10 minutes or until lightly golden. Cool completely before filling.
- 3. Filling:(wipe clean food processor with paper towel) Into the bowl of the food processor place the first 11 ingredients. Process mixture until smooth and well blended. Pour mixture into a medium bowl and fold in remaining ingredients. Pour over cooled crust and bake for 20-25 minutes or just until the center barely juggles.
- 4. Remove and cool for at least 1 hour before refrigerating; then refrigerate for 4 hours before serving. May be made up to 2 days in advance. Keep refrigerated. Cut into squares and place a dollop of sour cream on top of each piece with a small sprig of fresh dill and a piece of shrimp. For appetizer this will make 32 servings.
- 5. To make only a salmon appetizer: Replace the shrimp, crab and smoked salmon with a total of 1 pound of smoked salmon, finely chopped. Garnish the top of each piece with sour cream and salmon caviar or sour cream with capers and finely diced red onion.
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