Seafood Cheesecake

Seafood Cheesecake recipe

Ingredients:

Bottom crust:
3/4 c. Dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dill weed
2 tablespoons butter, melted

Cheesecake:
2 tablespoons butter
1 rib celery chopped
1 med. sweet red pepper, chopped
1 small onion, finely chopped
1 medium carrot, finely grated
1/2 teaspoon dill weed
1/2 teaspoon Old Bay
1/4 teaspoon salt
1/4 teaspoon pepper
3 packages (8 oz each) cream cheese, softened
1/2 cup heavy whipping cream
4 large eggs, lightly beaten
1 lb. Clean cooked shrimp, chopped
2 cans (6 oz each) lump crabmeat, drained
1 pound of steamed codfish
1 cup shredded Gouda cheese

Sauce:
1 cup mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon Creole seasoning
Assorted crackers

Directions:

Preheat oven to 350°.
In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter.
Press onto bottom of a greased 9-in. Springform pan. Place pan on a baking sheet. For cheesecake, in a large skillet, heat butter over medium-high heat.
Add red pepper, onion and carrot; cook and stir until tender.
Stir in seasonings. Cool slightly.
In a large bowl, beat cream cheese, cream until smooth. Add eggs; beat on low just until combined.
Fold in vegetable mixture, shrimp, crab, cod and Gouda cheese. Pour over crust.
Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes.
Loosen sides from pan with a knife. Cool 1 hour longer.
Refrigerate overnight, covering when completely cooled.
In a small bowl, mix mayonnaise, mustard, Old Bay and Creole seasoning. Remove rim from springform pan.
Serve cheesecake with hot sauce and crackers.

I await your comments! Enjoy!