Delicious Shrimp and Andouille Cheesecake Recipe for Foodies

Attention food enthusiasts and adventurers! Prepare to embark on a culinary journey like no other. Today, I present to you my newest creation: the Shrimp and Andouille Cheesecake with Mustard-Tomato Coulis.

This impressive dish infuses traditional cheesecake ingredients with savory seafood and spicy Andouille sausage. The creamy texture of the cheesecake pairs perfectly with the bold flavors of shrimp, onion, and peppers, all seasoned with Creole mustard and spices.

But what sets this dish apart is the tangy tomato coulis that balances the heat of the savory filling. It adds a burst of fresh flavor that truly elevates this dish to the next level. Trust me when I say that this recipe will be the talk of your party or family dinner.

So roll up your sleeves and prepare yourself for an experience that will leave your taste buds tingling with delight. Whether you’re an expert in the kitchen or just starting out, this dish is guaranteed to impress both your guests and yourself. Let’s get started!

Why You’ll Love This Recipe

Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis
Shrimp and Andouille Cheesecake With Mustard – Tomato Coulis

Are you looking to wow your guests with an impressive and unique appetizer that will leave them begging for more? If so, look no further than this Shrimp and Andouille Cheesecake with Mustard-Tomato Coulis recipe.

Now, you may be thinking, “A cheesecake with shrimp, sausage, and vegetables? That sounds odd.” But trust me, the combination of savory and creamy in this dish is absolutely exquisite. With a mix of gouda and cream cheese, each bite melts in your mouth with moist and flavorful goodness.

Not only is the taste unbeatable, but this dish also has great texture. The crisp breadcrumb crust adds a pleasant crunch to the overall smoothness of the cheesecake. Plus, the addition of green and red bell peppers adds a pop of color to your plate.

But wait, it gets better. This dish is incredibly versatile. Whether you’re hosting a dinner party or bringing a dish to a potluck, this recipe will make you the star of the show. It’s even an unparalleled option for game day snacking or as a holiday appetizer.

So close your eyes and imagine: rich melted cheeses wrapped around plump shrimp, perfectly spiced sausage, sweet onions and colorful peppers – all tied together with that divine mustard-tomato coulis… it’s making my mouth water just thinking about it. Trust me when I say that everyone who tries it will be begging for your recipe.

Ingredient List

 The ultimate savory cheesecake is here!
The ultimate savory cheesecake is here!

Ingredients for Shrimp and Andouille Cheesecake With Mustard – Tomato Coulis Recipe

Here are all the ingredients you’ll need to make this delicious Shrimp and Andouille Cheesecake recipe along with the Mustard-Tomato Coulis sauce:

  • 2 cups of Gouda Cheese, grated.
  • 1 cup of Parmesan Cheese, grated.
  • 1 lb of Cream Cheese
  • 4 large Eggs
  • 1/2 cup of Heavy Cream
  • 2 tablespoons of Creole Mustard
  • 2 tablespoons of Creole Seasoning
  • 1 tablespoon of chopped fresh Thyme
  • 1 tablespoon of chopped fresh Rosemary
  • Salt and pepper to taste.
  • 1 lb full cooked and peeled medium-size Shrimp, thawed and tails removed.
  • 6 oz of chopped Andouille Sausage.
  • 1/2 green bell pepper, diced.
  • 1/2 red bell pepper, diced.
  • 1/2 onion, diced.
  • 3 garlic cloves, minced.
  • Olive oil for sautéing.

Ingredients for Mustard-Tomato Coulis

To make the flavorful sauce that goes perfectly with the cheesecake, set aside these ingredients:

  • 2 Roma Tomatoes
  • 2 Shallots, finely chopped
  • 3 Garlic cloves, minced
  • 1 tablespoon of Creole Mustard
  • Salt and pepper to taste
  • Olive oil and butter for simmering

All-purpose flour and fresh breadcrumbs might be useful as well. Make sure to have Emeril’s Creole Seasoning mix or your preferred Creole seasoning on hand.

If you’re craving something spicier or have food allergies or dietary restrictions, keep reading our next section on substitutions and variations to find out what works best for you.

The Recipe How-To

 This ain't your ordinary baked good.
This ain’t your ordinary baked good.

Now that we’ve covered the ingredients, it’s time to dive into the recipe itself. Don’t be intimidated by the length of the instructions. It’s not a complicated process, just a bit involved. Trust me, every step is worth it.

Step 1: Making the Crust

First things first, let’s start with the crust. Begin by preheating your oven to 350°F. Take a mixing bowl and combine 1 cup of fresh breadcrumbs and 1 cup of grated parmesan cheese. Then mix in 1 tablespoon of Creole seasoning (Emeril preferred). Grab a springform pan and spray it with non-stick cooking spray.

Press the breadcrumb mixture on the bottom and up one inch of the side of the prepared pan creating a crust base for the cheesecake. Then, bake it in a preheated oven for about 8-10 minutes, or until golden brown. Once done, remove from oven and let cool while preparing for the filling.

Step 2: Making the Filling

For the filling, take a pan, add olive oil then add 1 finely chopped green bell pepper, 1 chopped red bell pepper, and 1 chopped onion into it. Saute these vegetables for approximately 5 minutes before adding in minced garlic cloves.

Add in chopped andouille sausage and cook for an extra 8 minutes until everything is cooked through. Finally add in cleaned and deveined shrimps and cook them for additional 2 minutes.

Step 3: Preparing Cheese Cake Batter

In a large mixing bowl, combine gouda cheese, cream cheese, seasoned sautéed veggies & shrimp mixture with eggs heavy cream until well blended . Pour mixture over cooled crust in prepared springform pan.

Smooth out top layer out very carefully with a spatula until completely smooth.

Step 4: Baking Process

Bake this delectable Shrimp Andouille Cheesecake With Mustard – Tomato Coulis Recipe for approximately 45-50 minutes or until cheesecake is firm but its center is still little jiggly.

Once done take it out of oven and let stand till room temperature.

Step 5: Making Mustard-Tomato Coulis

While your masterpiece is cooling down; peel, seed, then pulse (2) Roma tomatoes, (2) shallots, and (1) garlic clove inside food processor or blender till they become smooth paste.

Pour into saucepan with melted butter then add in creole mustard as well as honey mustard to create even more tanginess to your dipping sauce. Stir constantly over medium heat until simmered down about three-fourths of original volume .

Lastly pour this magnificent tomato coulis on top of shrimp cheesecake slice before serving


Substitutions and Variations

 Get ready for a seafood feast in a slice.
Get ready for a seafood feast in a slice.

The beauty of cooking lies in the endless possibilities for creativity and personalization. Here are a few substitutions and variations you can try to make this Shrimp and Andouille Cheesecake recipe your own.

– Cheese: While gouda and cream cheese form the base of this cheesecake, you can substitute them for other types of cheese such as cheddar, mozzarella, or even goat cheese. Just keep in mind that softer cheeses may impact the texture of the cheesecake.

– Protein: If you’re not a fan of shrimp, feel free to swap it out for another protein such as crab meat or chicken. Alligator sausage would also be a fun twist for those feeling adventurous.

– Vegetables: The combination of green bell pepper, red bell pepper, and onion add great flavor and color to the cheesecake. You could substitute any of these vegetables with others like zucchini, mushrooms, or even spinach.

– Mustard – Tomato Coulis: The coulis is a tangy dipping sauce made with roma tomatoes, shallots, garlic and creole mustard. If creole mustard is not your thing, you can make a honey mustard or spicy tomato sauce instead. You could also try adding some Cajun seasoning to the coulis for a little extra kick.

– Breadcrumb crust: The breadcrumb crust adds a nice crunch factor to the dish. You could substitute panko or crushed crackers for fresh breadcrumbs if you don’t have any on hand.

When it comes to substitutions and variations, don’t be afraid to experiment and create something new. Who knows? You might just discover your new favorite recipe.

Serving and Pairing

 Shrimp and Andouille? Name a better duo. I'll wait.
Shrimp and Andouille? Name a better duo. I’ll wait.

Once you try this Shrimp and Andouille Cheesecake with Mustard-Tomato Coulis recipe, you’ll be hooked for life. It is a versatile dish that can be served in many ways, depending on your preference. It makes for an excellent main course or appetizer, so it’s perfect for entertaining guests, and it looks as impressive as it tastes.

If you’re serving it as an appetizer, cut into bite-size pieces and serve with toothpicks or small forks. It’s perfect to add to a party menu or to snack on while socializing. The cheesecake has a creamy texture that goes well with the spicy flavors of the Andouille sausage.

For a main course, cut generous portions and serve on a bed of greens or alongside some sautéed vegetables. The dish is already packed full of flavor, but if you want to add something extra, whip up some honey mustard or tomato-caper sauce to drizzle over each slice of cheesecake.

To really take your cheese board to the next level, serve this cheesecake alongside some crackers and fresh herbs. Pairing it with some white wine like Sauvignon Blanc or Chardonnay will make for an elevated dining experience.

Overall, any way you choose to serve this cheesecake recipe will be delicious. Whether you opt for an appetizer-sized portion to share or as the centerpiece of your dinner table – this dish will hit all the right notes on your taste buds!

Make-Ahead, Storing and Reheating

 Don't underestimate the power of a good cheesecake savory twist.
Don’t underestimate the power of a good cheesecake savory twist.

The Shrimp and Andouille Cheesecake with Mustard-Tomato Coulis is a recipe that is perfect for entertaining guests, parties or even as an indulgent dinner. It’s also great to have some leftovers for the next day or two. Fortunately, this dish stores and reheats well.

You can make this cheesecake a day ahead and refrigerate it before baking. When you’re ready to serve it, just take it out of the fridge and let it come to room temperature for about 15 minutes. Preheat your oven, bake the cheesecake according to the recipe instructions, and voilà, a delicious dish that was prepared ahead of time!

If you have any leftovers, wrap them tightly with plastic wrap and store them in an airtight container in the refrigerator. It should last up to 3 days. When you’re ready to reheat the leftovers, slice them into wedges, place on a baking sheet lined with parchment paper, and bake at 350°F for 10-12 minutes. This will revive the flavors and textures of the dish.

Another way to store leftover Shrimp and Andouille Cheesecake is to freeze it. Just like with storing in the fridge, wrap each slice tightly in plastic wrap and then store them all in one freezer-safe container. This will keep it fresh for up to 1 month. To reheat from frozen, there are two methods:

The first method is to thaw the cheesecake overnight in the refrigerator before reheating using the same method described above (slicing it into wedges, placing it on a baking sheet lined with parchment paper). However, if you’re running short on time or patience waiting for the cheesecake to thaw completely, you can try the second method:

Firstly preheat your oven to 375°F. While waiting for your oven to heat up, take an oven-safe dish like a pie plate, casserole or individual-size ramekin bowls and grease them slightly with olive oil or butter. Cut frozen slices of cheesecake accordingly depending on size of your dish/bowl and place them inside.

Pour about a tablespoon of cream over each slice prior to placing all dishes onto an aluminum foil-lined baking sheet.

Bake for about 20-25 minutes until heated through and toppings are slightly golden brown.

Overall, this recipe is very forgiving when it comes to storage options given its durable ingredients meaning that you don’t have waste any leftovers!

Tips for Perfect Results

 Perfect for a brunch that stands out.
Perfect for a brunch that stands out.

To ensure that your Shrimp and Andouille Cheesecake with Mustard-Tomato Coulis comes out perfectly every time, I have compiled a list of helpful tips and tricks that will take your dish to the next level.

Firstly, make sure to properly clean and devein your shrimp before using them. This will remove any unpleasant flavors and also ensure that the shrimp cook evenly in the cheesecake.

Secondly, when sautéing the vegetables, aim for caramelization, not just browning. This will help to bring out their natural sweetness, adding depth to the overall flavor of the dish.

Next up, use good quality cheeses. I recommend going for a combination of gouda cheese and cream cheese for their richness and creaminess respectively. Remember to grate them yourself for the best texture and flavor.

When making the cheesecake mixture, be careful not to overbeat it as this can lead to a dense and heavy texture. Instead, mix everything until just combined.

For an extra boost of flavor, add creole seasoning to the cheesecake mixture. You can use Emeril’s preferred blend or make your own homemade essence using his recipe.

When baking the cheesecake, make sure to use a water bath by placing the springform pan in a larger baking dish filled with hot water before placing in the oven. This will help prevent cracking and create a creamy texture.

Finally, don’t forget about presentation! Top the cheesecake with some of the mustard-tomato coulis and sprinkle with freshly grated parmesan cheese for an impressive finishing touch that will impress all of your dinner guests.

By following these tips, you’ll be able to make a Shrimp and Andouille Cheesecake with Mustard-Tomato Coulis that is sure to please even the most discerning palates.

Bottom Line

In conclusion, this Shrimp and Andouille Cheesecake with Mustard-Tomato Coulis Recipe is an exquisite and unique gastronomic experience that will leave you craving for more. It combines a rich and savory blend of ingredients that creates a one-of-a-kind dish that is guaranteed to impress your guests.

With its versatile variations and serving options, this recipe is perfect for any occasion, whether it be a fancy dinner party or a casual gathering with friends. And if you’re feeling adventurous and want to try something new, don’t hesitate to experiment with different substitutions and variations, such as alligator sausage or crab meat.

So why not try something different today? Take a leap of faith and make this shrimp and andouille cheesecake with mustard-tomato coulis recipe. Trust me; you won’t regret it. In fact, you’ll be thanking yourself for trying out one of the best appetizers out there.

Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis

Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis Recipe

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Emeril Lagasse of Emeril's and NOLA, featured in The Louisiana New Garde television series.
No ratings yet
Print Pin
Course: Appetizer
Cuisine: Fusion
Keyword: < 4 Hours, Cheese, From Scratch, Savory
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Calories: 651.1kcal



  • 4 ounces parmesan cheese, grated
  • 1 cup fresh breadcrumb
  • 1/4 teaspoon creole seasoning (Emeril's preferred, $notetemplate1$, your own recipe or store bought)
  • 1/2 cup butter


  • 1 teaspoon olive oil
  • 1 teaspoon garlic, peeled and minced
  • 2 teaspoons shallots, peeled and minced
  • 8 roma tomatoes, peeled, seeded and diced
  • 1/2 teaspoon creole seasoning (Emeril's preferred, $notetemplate1$, your own recipe or store bought)
  • 2 tablespoons creole mustard


  • 1 lb andouille sausage, chopped
  • 1 tablespoon olive oil
  • 1 cup onion, peeled and chopped
  • 1/2 cup red bell pepper, seeded and diced
  • 1/2 cup green bell pepper, seeded and diced
  • 1 lb shrimp, peeled and chopped
  • 28 ounces cream cheese, room temperature
  • 4 ounces gouda cheese, grated
  • 1/2 cup heavy cream or 1/2 cup whipping cream
  • 4 eggs, beaten


  • To make the crust: Combine the parmesan cheese, bread crumbs and seasoning.
  • Add butter and mix just until the ingredients are moist, without overmixing.
  • Press into the bottom of a 9" springform pan; set to the side.
  • To make the coulis: Heat the oil in a medium saucepan and saute the garlic and shallots until tender.
  • Add the tomatoes and cook for five minutes.
  • Add seasoning and mustard.
  • Whirl mixture in food processor or blender and strain; let cool until needed.
  • To make the filling: Preheat the oven to 350°F.
  • In a large skillet, cook the sausage; drain off fat.
  • In another pan, heat the olive oil and saute the onions, pepper and shrimp until the onions are translucent, about three minutes; set to the side.
  • Beat the cheeses in a bowl until smooth.
  • Add the cream, cooked sausage and vegetable mixture; blend in the eggs.
  • Pour into the crust and place the springform pan into a larger pan; add an inch of warm water and bake for a 65 minutes or until set (the cheesecake should feel firm when lightly touched).
  • To serve, pour a little coulis onto serving plate; place a slice of cheesecake on top.

Your Own Notes


Serving: 284g | Calories: 651.1kcal | Carbohydrates: 15.9g | Protein: 26.6g | Fat: 53.8g | Saturated Fat: 27.8g | Cholesterol: 257.1mg | Sodium: 1298mg | Fiber: 1.5g | Sugar: 5.5g

Recommended Recipes Just For You