Crab and Wild Mushroom Cheesecake with a Green Onion Coulis (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 1 |
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Ingredients:
cheesecake |
1 cup fresh grated parmigiano-reggiano cheese |
1 cup bread crumbs |
1/2 cup melted butter |
1 tablespoon olive oil |
1 cup chopped onions |
2 tablespoons minced shallots |
1 tablespoon minced garlic |
1/2 cup chopped red peppers |
1/2 cup chopped green onions |
4 cups coarsely chopped assorted fresh wild mushrooms |
2 teaspoons salt |
12 turns freshly ground black pepper |
1 3/4 pounds cream cheese |
4 large eggs |
1/2 cup heavy cream |
1 cup grated smoked gouda cheese |
1 pound lump crab meat, picked over for shells and cartilage, about 2 cups |
coulis |
1 cup prepared or homemade mayonnaise |
3/4 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:
1. 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.
2. For the sauce: In a small mixing bowl, combine all the ingredients together, mix to incorporate.
3. 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.
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