Sweet and spicy dishes from the Scottos

Heat 2 tablespoons olive oil in a large deep skillet over low to medium heat. Add the potatoes, garlic and chili peppers and sauté until tender and lightly golden in color, about 3 to 5 minutes.

Add the tomatoes to the skillet and cook for 15 minutes, or until the potatoes are soft.

Add all the fish, lemon juice and wine. Season with salt and pepper and simmer uncovered over low to medium heat for 5 minutes; the clams should open and the crayfish should be firm.

Add the parsley, drizzle with olive oil and serve.

To make the crust: Preheat the oven to 350° F. In a medium bowl, mix all of the ingredients until blended. Line the bottom of a 10-inch springform pan with parchment or waxed paper. Tightly cover the outside of the pan with foil (it has to be watertight). Press the crumb mixture into the pan evenly, covering the bottom. Bake for 15 minutes, or until golden brown. Remove from the oven and reduce the heat to 325° F.

To make the filling: In a food processor or blender, puree the three cheeses together until smooth. Transfer to a mixing bowl, add the eggs, sugar, and extract and whisk until well blended.

Pour the mixture into the crust and place that pan into a larger pan. Pour enough water into the larger pan to reach halfway up the sides of the springform pan.

Bake for 2 hours at 325° F. At the end of this time, turn off oven, open the oven door slightly, and allow the cheesecake to cool in the oven for at least 1 hour. Remove from oven and let cool to room temperature. Refrigerate at least overnight.

To remove the cheesecake from the pan, run a hot, wet knife around the edge of the cake and remove the collar of the pan. Invert the cake onto a plate and remove the springform bottom and parchment paper. Flip the cake back over onto a serving plate and cut with a hot, wet knife.