Crab and Mushroom Cheesecake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 20 |
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This is a delicious appetizer for the Holiday Season. From the book Open House, A Culinary Tour . Ingredients:
1 cup french breadcrumbs |
1 cup freshly grated parmesan cheese |
6 tablespoons butter, melted |
1 tablespoon olive oil |
1 cup chopped onion |
1 cup chopped red bell pepper |
4 cups coarsely chopped coarsely chopped assorted wild mushrooms (cremini oyster, shiitake mushrooms) |
1 ounce dried wild mushrooms, soaked, drained, chopped |
28 ounces cream cheese, softened |
2 teaspoons salt |
1 teaspoon pepper |
4 eggs |
1/2 cup heavy cream |
1 ounce canned crabmeat, drained, flaked |
1 cup shrredded smoked gouda cheese |
1/2 cup chopped fresh parsley |
Directions:
1. For the crust, combine the bread crumbs, cheese and butter in a bowl until well blended. Press onto the bottom of a 9 or 10 inch spring form pan. Bake at 325*F for 15 minutes or until lightly browned. Cool on a wire rack.
2. For the filling, heat the olive oil in a large heavy skillet over medium high heat. Add the onion and bell pepper. Saute for about 2 minutes, then add the mushrooms. Saute for 10 minutes. (until liquid evaporates and mushrooms start to brown) Remove from heat and cool.
3. Beat the cream cheese, salt and pepper in a large bowl until fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the onion mixture, crab meat, gouda cheese and parsley. Pour into the crust.
4. Place on a cookie sheet and bake in the oven for 1 1/2 hours until the top is puffed and browned and the center still slightly jiggly when the pan is shaken. Cool on a wire rack. Serve warm or chilled. Store, covered in the refrigerator.
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