Alligator Cheesecake

Alligator Cheesecake with Crawfish Cream Sauce

 

Cheesecake Ingredients

For the Crust:

1 1/3 cups Italian breadcrumbs

1 cup grated Parmesan cheese

4 oz. unsalted butter, melted

 

For the Filling:

1 ½ lbs. cream cheese, softened

4 large eggs

¾ cup heavy whipping cream

1 cup smoked Gouda cheese, grated

1 medium onion, diced

1/3 cup green bell pepper, diced

1/3 cup red bell pepper, diced

1/3 cup yellow bell pepper, diced (optional)

1/2 cup celery, diced

2 tbs garlic, minced

1 lb. alligator, diced* see note

½ lb. Andouille diced

2 tsp. seafood seasoning (such as Paul Prudhomme's Seafood Magic)

1 tbs Creole seasoning

1/4 cup green onion sliced

1/4 cup parsley, minced

 

Instructions

  1. Preheat and Prep: Preheat your oven to 325°F (165°C) and lightly grease a springform pan.
  2. Make the Crust: Combine the breadcrumbs, grated Parmesan cheese, and melted butter in a bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 8–10 minutes, then remove and let cool.
  3. Sauté the Veggies: In a skillet over medium heat, sauté the diced onion, celery, bell peppers and garlic until soft. Remove from heat and cool slightly.
  4. Mix the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Beat in the heavy cream and eggs one at a time. Fold in the grated smoked Gouda cheese.
  5. Combine: Gently stir the cooked alligator andouille sausage, vegetable mixture, green onion seasoning and parsley into the cream cheese batter until evenly distributed.
  6. Bake: Pour the filling into the prepared crust. Bake in a water bath (or directly on the oven rack if preferred) for about 55–65 minutes, or until the center is just set with a slight jiggle.
  7. Chill and Serve: Turn off the oven, crack the door, and let the cheesecake cool inside for an hour. Chill it in the refrigerator for at least 4 hours before slicing. Serve cold or at room temperature, optionally garnished with green onions or a tangy Creole remoulade/mustard sauce.

 

Note:

Alligator needs to be cooked for this recipe. Place alligator in an instant pot and pressure cook for 45 minutes with 1 1/2 cups of water. Once cooked, strain and dice.

Alternately, you can place the alligator in a stock pot, cover with water, and simmer until tender, 1 1/2 hours. Once cooked, strain, cool, and dice.

 

Creole Red Pepper Crawfish Sauce

 

Ingredients

16 ounces jar of roasted red peppers

2 tablespoons of butter

4 cloves of garlic, minced

1 tablespoons of fresh basil

2 teaspoons of creole seasoning

1/2 cup heavy cream

Ground fresh black pepper

1/2 pound of cooked crawfish, chopped

 

Directions

  1. Put all the peppers and 2 tablespoons of the juice in a blender and blend until it's smooth.
  2. In a pan, sauté the garlic with butter, then add in the basil
  3. After the garlic has softened up, add the peppers and creole seasoning. Stir until it is evenly mixed. Bring to a simmer, Turn the heat to low and simmer for 15 minutes, stirring often until it thickens.
  4. Add the cream and the crawfish and stir until it is smooth and heated through.

 

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