Crab And Wild Mushroom Cheesecake With A Green Onion Coul Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Fresh grated Parmigiano-Regg,
Ano cheese,
1 cup: Bread crumbs,
1/2 cup: Melted butter,
1 tbsp: Olive oil,
1 cup: Chopped onions,
2 tbsp: Minced shallots,
1 tbsp: Minced garlic,
1/2 cup: Chopped red peppers,
1/2 cup: Chopped green onions,
4 cup: Coarsely chopped assorted,
Fresh wild mushrooms,
2 tsp: Salt,
12: Turns freshly ground black,
Pepper,
1 3/4 lbs: Cream cheese,
4 large: Eggs,
1/2 cup: Heavy cream,
1 cup: Grated Smoked Gouda Cheese,
1 lbs: Lump crab meat, picked over
For shells and cartilage,
About 2,
C,
Coulis,
1 cup: Prepared or homemade,
Mayonnaise,
3/4: Chopped green onions,
1 tbsp: Minced shallots,
1 tbsp: Minced garlic,
Salt and pepper,
1 tbsp: Chopped egg yolk,
1 tbsp: Chopped egg white,
1 tbsp: Chopped chives,
2: Long chives,
1 tbsp: Capers,
1 tbsp: Chopped red onion,
Directions:
Cheesecake:
Preheat the oven to 350 degrees F. Combine the Parmesan, bread crumbs
and butter until thoroughly blended, and press into a 9-inch
springform pan. In a saute pan, heat the olive oil. Add the onions,
shallots, garlic and peppers, and saute for 2 minutes. Stir in the
mushrooms and season with salt and pepper, saute for 1 to 2 minutes,
and remove from heat. Using an electric mixer beat the cream cheese
with the eggs in a large bowl until very thick, about 5 minutes. Beat
in the cream, Gouda, sauteed vegetables and crab meat. Mix until
thoroughly incorporated and creamy, for about 2 minutes. Pour the
filling over the crust in the springform pan and bake until firm, for
about 1 hour. Remove from the oven and allow to cool to room
temperature.
For the sauce: In a small mixing bowl, combine all the ingredients
together, mix to incorporate.
Season with salt and pepper. Chill. 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.
Source from luhu.jp
Preheat the oven to 350 degrees F. Combine the Parmesan, bread crumbs
and butter until thoroughly blended, and press into a 9-inch
springform pan. In a saute pan, heat the olive oil. Add the onions,
shallots, garlic and peppers, and saute for 2 minutes. Stir in the
mushrooms and season with salt and pepper, saute for 1 to 2 minutes,
and remove from heat. Using an electric mixer beat the cream cheese
with the eggs in a large bowl until very thick, about 5 minutes. Beat
in the cream, Gouda, sauteed vegetables and crab meat. Mix until
thoroughly incorporated and creamy, for about 2 minutes. Pour the
filling over the crust in the springform pan and bake until firm, for
about 1 hour. Remove from the oven and allow to cool to room
temperature.
For the sauce: In a small mixing bowl, combine all the ingredients
together, mix to incorporate.
Season with salt and pepper. Chill. 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.
Source from luhu.jp