Crab and wild mushroom cheesecake with a green onion coul
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh grated Parmigiano-Regg |
| 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 |
| Fresh wild mushrooms | ||
| 2 | teaspoons | Salt |
| 12 | Turns freshly ground black | |
| 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 |
| For shells and cartilage, | ||
| About 2 | ||
| Coulis | ||
| 1 | cup | Prepared or homemade |
| Mayonnaise | ||
| ¾ | Chopped green onions | |
| 1 | tablespoon | Minced shallots |
| 1 | tablespoon | Minced garlic |
| Salt and pepper | ||
| 1 | tablespoon | Chopped egg yolk |
| 1 | tablespoon | Chopped egg white |
| 1 | tablespoon | Chopped chives |
| 2 | Long chives | |
| 1 | tablespoon | Capers |
| 1 | tablespoon | Chopped red onion |
Directions
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.