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  • Crab And Wild Mushroom Cheesecake With A Green Onion Coulis

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    Crab And Wild Mushroom Cheesecake With A Green Onion Coulis
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. Fresh grated Parmigiano-Reggiano cheese
    • 1 c. Bread crumbs
    • 1/2 c. Melted butter
    • 1 Tbsp. Extra virgin olive oil
    • 1 c. Minced onions
    • 2 Tbsp. Chopped shallots
    • 1 Tbsp. Chopped garlic
    • 1/2 c. Minced red peppers
    • 1/2 c. Minced green onions
    • 4 c. Coarsely-minced assorted fresh wild mushrooms
    • 2 tsp Salt Freshly-grnd black pepper 12 turns
    • 1 3/4 lb Cream cheese
    • 4 lrg Large eggs
    • 1/2 c. Heavy cream
    • 1 c. Grated Smoked Gouda Cheese
    • 1 lb Lump crab meat picked over
    • 1 c. Prepared or possibly homemade mayonnaise
    • 3/4 c. Minced green onions
    • 1 Tbsp. Chopped shallots
    • 1 Tbsp. Chopped garlic Salt to taste Freshly-grnd black pepper to taste
    • 1 Tbsp. Minced egg yolk
    • 1 Tbsp. Minced egg white
    • 1 Tbsp. Minced chives
    • 2 x Long chives
    • 1 Tbsp. Capers
    • 1 Tbsp. Minced red onion

    Directions

    1. Preheat the oven to 350 degrees.
    2. Combine the Parmesan, bread crumbs and butter till thoroughly blended, and press into a 9-inch springform pan.
    3. In a saute/fry pan, heat the extra virgin olive oil. Add in the onions, shallots, garlic and peppers, and saute/fry for 2 min. Stir in the mushrooms and season with salt and pepper, saute/fry for 1 to 2 min, and remove from heat.
    4. Using an electric mixer beat the cream cheese with the Large eggs in a large bowl till very thick, about 5 min. Beat in the cream, Gouda, sauteed vegetables and crab meat. Mix till thoroughly incorporated and creamy, for about 2 min. Pour the filling over the crust in the springform pan and bake till hard, for about 1 hour. Remove from the oven and allow to cold to room temperature.
    5. For the sauce: In a small mixing bowl, combine all the ingredients together, mix to incorporate. Season with salt and pepper. Chill.
    6. Spoon a pool of the coulis in the center of a plate. Place a piece of the cheesecake in the center of the coulis. Garnish with the egg yolks, egg whites, chives, long chives, capers and red onions.
    7. This recipe yields 12 servings.

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