Ingredients Jump to Instructions ↓

  1. 1 cup 146g / 5.1oz Grated Parmigiano-Reggiano cheese

  2. 1 cup 146g / 5.1oz Fine dried bread crumbs

  3. 1/2 cup 99g / 3 1/2oz Melted unsalted butter

  4. Emeril's Essence - seeNote

  5. 1 tablespoon 15ml Olive oil

  6. 1 cup 62g / 2 1/5oz Finely-chopped onions

  7. 1/2 cup 118ml Brunoise red peppers

  8. 1/2 cup 118ml Brunoise yellow peppers

  9. 2 teaspoons 10ml Minced garlic

  10. 2 lbs 908g / 32oz Cream cheese - at room temperature

  11. 4 lbs 1816g / 64oz Eggs (large)

  12. 1/2 cup 118ml Heavy cream

  13. 2 teaspoons 10ml Salt

  14. 1 teaspoon 5ml Freshly-ground black pepper

  15. 1 cup 146g / 5.1oz Grated smoked Gouda cheese

  16. 1 lb 454g / 16oz House-smoked salmon

  17. 1/4 cup 10g / 0.4oz Finely-chopped parsley leaves

  18. 1 cup 237ml Creme fraiche

  19. Juice of one lemon

  20. 2 tablespoons 30ml Chopped chives

  21. 1/4 cup 15g / 1/2oz Brunoise red onion

  22. 1/4 cup 59ml Capers

  23. 1 Hard-boiled egg white - finely chopped

  24. 1 Hard-boiled egg yolk - finely chopped

  25. 7 oz 198g Choupique caviar - (1 tin)

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. Preheat the oven to 350 degrees.

  3. In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together. Blend thoroughly and season the mixture with Emeril's Essence. Firmly press the mixture into the bottom of the pan.

  4. In a saute pan, over medium heat, heat the olive oil. When the 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.

  5. 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. Reseason 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.

  6. 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 serve, 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.

  7. This recipe yields 16 servings.


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