Seafood Cheesecake Squares Recipes

SEASHORE CHEESECAKE

Steps:

• Combine the brown sugar and graham crackers in a food processor and process until finely ground. Remove 1/3 cup and set aside. Add the butter to the remaining mixture and pulse until well combined. Press into an even layer in the bottom of a 9-inch springform pan and place in the freezer.
• Beat the cream in a medium bowl with an electric mixer until stiff peaks form; set aside. Beat the cream cheese and confectioners' sugar in a large bowl with an electric mixer until smooth, about 4 minutes. Add the sour cream, lemon juice, vanilla and salt and beat until well combined. Gently fold the whipped cream into the cream cheese mixture using a spatula until well combined.
• Spoon the cream cheese mixture into the pan on top of the crust. Smooth the top with a metal offset spatula and, using the back of a spoon, press some of the mixture up to create a wave that is about 1 inch tall and 3 inches long in the middle of one side of the cake. Cover loosely with plastic wrap and refrigerate for 24 hours to fully set.
• An hour before you are ready to serve the cake, put 1/2 cup of the blue drink in a heatproof measuring cup and sprinkle the gelatin over to let it bloom. Bring the remaining blue drink to a boil either in the microwave or on the stove, then stir it into the measuring cup until clear. Let cool completely to room temperature, about 30 minutes.
• Gently press the nonpareils into the top of the wave. Pour half of the blue mixture into the pan and return to the refrigerator until set, about 10 minutes. Fill with the remaining blue mixture. Chill until set, about 10 minutes more.
• Sprinkle the remaining graham cracker crumb mixture over a section of the blue to create a beach. Place one teddy bear cracker in each gummy peach ring and place them on the blue section. Cut a piece from the flat taffy candy strip, shape into a surfboard and cut a slit in the middle. Put a teddy bear into the slit so it is standing up and place at the base of the wave. Use the remaining piece of taffy to create a pool float and put a teddy bear on it nearby. Lay the candy tape pieces on the beach as towels and place one teddy bear on each. Insert a paper drink umbrella near them. Decorate the seashore with the blue and green candy (as sea glass), gummy starfish and beach ball.

SEAFOOD CHEESECAKE SQUARES

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.

CRAWFISH OR SHRIMP CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• For crust: In a medium bowl, combine Parmesan, bread crumbs, and melted butter. Press Parmesan mixture into the bottom of a 9-inch springform pan. Set aside.
• In a medium skillet, cook onion and sweet peppers in hot oil over medium heat for 2 minutes. Add salt and black pepper. Cook and stir for 1 minute more. Remove from heat; set aside.
• For filling: In a large mixing bowl, beat cream cheese and Gouda with an electric mixer until smooth. Add eggs; beat just until combined. Do not overbeat. Stir in the onion mixture, crawfish tails with juice or shrimp and whipping cream.
• Pour filling into crust. Bake in preheated oven for 1 to 1-1/4 hours or until center appears nearly set when shaken. Cool on a wire rack for 1 hour. Cover; chill at least 2 hours or up to 24 hours in the refrigerator.
• To serve, remove sides of pan. With a warm knife, cut into wedges. Serve with crackers or toasted baguette slices.

SEAFOOD CHEESECAKE- SAVORY

Steps:

• Heat oven to 300^. Combine crackers and butter, mix well together. Butter or spray a 1 1/2 quart ovenproof casserole dish;line the bottom with waxed paper or parchment paper and butter or spray this paper too. Sprinkle 1/2 the crumb mixture on bottom of dish;reserve remainder of crumb mixture for top; set aside.
• In food processor fitted with a metal blade, finely chop onion. Add remaining ingredients, except reserved cracker crumb mixture. Process mixture 45 seconds ,until smooth. Pour into prepared dish; sprinkle with reserved cracker crumbs.
• Place dish in larger pan; place both in oven and fill larger pan with boiling water to about 2 inch deep. Bake 1 hour-until a knife inserted in cheesecake 1 inch from center comes out clean.
• Turn off oven; let cheesecake remain in oven for 30 minutes.Remove from oven. Cool on a wire rack until room temperature. Cover and refrigerate until cold - about 4 hours or overnight.
• To Unmold: Run a metal spatula or long knife along edge of pan; invert onto serving plate; remove wax paper; garnish with lemon zest and bagel chip, if desired.