Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Fresh grated Parmigiano-Regg |
\N \N | Ano cheese |
1 cup | Bread crumbs |
½ cup | Melted butter |
1 tablespoon | Olive oil |
1 cup | Chopped onions |
2 tablespoons | Minced shallots |
1 tablespoon | Minced garlic |
½ cup | Chopped red peppers |
½ cup | Chopped green onions |
4 cups | Coarsely chopped assorted |
\N \N | Fresh wild mushrooms |
2 teaspoons | Salt |
12 \N | Turns freshly ground black |
\N \N | Pepper |
1¾ pounds | Cream cheese |
4 larges | Eggs |
½ cup | Heavy cream |
1 cup | Grated Smoked Gouda Cheese |
1 pounds | Lump crab meat, picked over |
\N \N | For shells and cartilage, |
\N \N | About 2 |
\N \N | Coulis |
1 cup | Prepared or homemade |
\N \N | Mayonnaise |
¾ \N | Chopped green onions |
1 tablespoon | Minced shallots |
1 tablespoon | Minced garlic |
\N \N | Salt and pepper |
1 tablespoon | Chopped egg yolk |
1 tablespoon | Chopped egg white |
1 tablespoon | Chopped chives |
2 \N | Long chives |
1 tablespoon | Capers |
1 tablespoon | Chopped red onion |
C
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.