INGREDIENTS

For the Crust:
  • 1 1/2 cups panko (Japanese bread crumbs)
  • 6 ounces freshly grated Parmesan cheese
  • 6 tablespoons unsalted butter, melted
For the Shrimp Filling:
  • 1 tablespoon olive oil
  • 1 onion
  • 1 1/4 pounds raw shrimp, cleaned
  • 2 teaspoons sesame seeds
  • 28 ounces cream cheese
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup liquid eggs
  • 1 1/4 cups heavy cream
  • 1/2 cup shredded smoked Gouda
  • 1/4 cup chopped fresh parsley
  • Micro greens, for garnish
For the Asian Barbecue Sauce:
  • 1 teaspoon vegetable oil
  • 1 tablespoon minced shallot
  • 1 tablespoon minced garlic
  • 2 1/2 teaspoons Asian barbecue sauce*
  • 1 teaspoon hot bean sauce*
  • 1 tablespoon hoisin sauce*
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/3 cup chicken stock

GUIDE / INSTRUCTIONS

Sesame-Flavored Shrimp and Caramelized Onion Cheesecake with Asian Barbecue Sauce

For the Crust:
  • Preheat oven to 350°F.
  • Combine all ingredients in medium bowl, stirring until well blended. Press mixture into the bottom of a 9-inch spring form pan. Bake crust until golden brown, about 15 minutes.
  • Cool completely before filling.
For the Shrimp Filling:
  • Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, and sauté until caramelized. Add shrimp, and sauté until just opaque. Stir in sesame seeds. Set aside to cool.
  • Combine cream cheese, salt and pepper in large bowl and beat with an electric mixer until fluffy. Beat in eggs 1 at a time; add cream, beating until well combined. Stir in smoked Gouda and chopped parsley.
  • Spoon filling into crust. Place cheesecake on a baking sheet. Bake until cake puffs and top browns, but the center wobbles just slightly when pan is shaken, about 1 1/2 hours. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
  • Run a long, thin knife around pan sides to loosen cheesecake. Carefully remove ring, and cut into 14 pieces.
  • Serve at room temperature with barbecue sauce and micro greens.
For the Asian Barbecue Sauce:
  • In a small saucepan over medium heat, combine vegetable oil, shallots and garlic. Sauté until fragrant, about 1 minute.
  • Add Asian barbecue sauce, hot bean sauce and hoisin sauce; cook for 3 minutes. Add sherry and cook for 1 minute. Add soy sauce, sugar and stock; cook for 5 minutes. Transfer mixture to a blender and process until liquefied. Let cool.

*Asian barbecue sauce, hot bean sauce and hoisin sauce are all typical condiments used in Asian cooking. They are available at Asian-foods stores, and in many grocery stores.

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