As you know, I’ve been covering my experiences from the January Christening Cruise Disney Dream Dine Around for the past couple of weeks (and there’s more to come!), and I’m excited to add to the mix recipes from the Disney Cruise Line’s newest ship!
Is this a dessert?
Nope! We reviewed this item in our Animator’s Palate review, and we thought it was pretty much one of the most interesting items on the ship’s menus! But at first glance, you can’t really tell if it’s a sweet or savory cheesecake!
Where to Find It
Animator’s Palate on the new Disney Dream is one of the three “rotational dining” restaurants, so if you’re on a 3-night cruise, you’ll get to experience it!
If you are a fan of this restaurant from previous cruises on the Disney Magic and/or Wonder, then the fun enhancements only make it better (in MY opinion!). Interactive fun and animation-inspired decor make this place one of the best restaurants on the ship as far as I’m concerned. You’ll just love the Mickey chairs and the opportunity to chat with Crush, the sea turtle from Finding Nemo!
Check out the Animator’s Palate dinner menu for even more sweet and savory treats.
How to Make It
Sesame-Flavored Shrimp and Caramelized Onion Cheesecake With Asian Barbecue Sauce Recipe
Makes 1 (9-inch) cheesecake
1 1/2 cups panko (Japanese bread crumbs)
6 ounces freshly grated Parmesan cheese
6 tablespoons unsalted butter, melted
Shrimp Filling Ingredients
1 tablespoon olive oil
1 1/4 pounds raw shrimp, cleaned
2 teaspoons sesame seeds
28 ounces cream cheese
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
3/4 cup liquid eggs
1 1/4 cups heavy cream
1/2 cup shredded smoked Gouda
1/4 cup chopped fresh parsley
Micro greens, for garnish
Asian Barbecue Sauce Ingredients
1 teaspoon vegetable oil
1 tablespoon minced shallot
1 tablespoon minced garlic
2 1/2 teaspoons Asian barbecue sauce*
1 teaspoon hot bean sauce*
1 tablespoon hoisin sauce*
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
1/3 cup chicken stock
Method — For the crust:
1. Preheat oven to 350°F.
2. Combine all ingredients in medium bowl, stirring until well blended. Press mixture into the bottom of a 9-inch spring form pan. Bake crust until golden brown, about 15 minutes.
3. Cool completely before filling.
Method — For the shrimp cheesecake filling:
1. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, and sauté until caramelized. Add shrimp, and sauté until just opaque. Stir in sesame seeds. Set aside to cool.
2. Combine cream cheese, salt and pepper in large bowl and beat with an electric mixer until fluffy. Beat in eggs 1 at a time; add cream, beating until well combined. Stir in smoked Gouda and chopped parsley.
3. Spoon filling into crust. Place cheesecake on a baking sheet. Bake until cake puffs and top browns, but the center wobbles just slightly when pan is shaken, about 1 1/2 hours. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
4. Run a long, thin knife around pan sides to loosen cheesecake Carefully remove ring, and cut into 14 pieces.
5. Serve at room temperature with barbecue sauce and micro greens.
Method — For the Asian barbeque sauce:
1. In a small saucepan over medium heat, combine vegetable oil, shallots and garlic. Sauté until fragrant, about 1 minute.
2. Add Asian barbecue sauce, hot bean sauce and hoisin sauce; cook for 3 minutes. Add sherry and cook for 1 minute. Add soy sauce, sugar and stock; cook for 5 minutes. Transfer mixture to a blender and process until liquefied. Let cool.
*Asian barbeque sauce, hot bean sauce and hoisin sauce are all typical condiments used in Asian cooking. They are available at Asian-foods stores, and in many grocery stores.
Let us know if you try this recipe and what YOU think!