CRAB AND WILD MUSHROOM CHEESECAKE
Source of Recipe
Betty
Recipe Introduction
Very rich and delicious appetizer. Freezes well, too.
(16-20 Appetizer Servings)
List of Ingredients
CRUST
1 3/4 cups fresh bread crumbs from French bread
1 cup freshly grated Parmesan cheese (about 3 ounces)
6 tablespoons (3/4 stick) butter, melted
FILLING
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
4 cups coarsely chopped assorted fresh wild mushrooms (such as crimini, oyster, and stemmed shitake)
3 (8-ounce) packages cream cheese, room temp.
1 (4-ounce) package cream cheese, room temp.
2 teaspoons salt
1 teaspoon ground black pepper
4 large eggs
1/2 cup whipping cream
10 ounces crab meat (about 2 cups) drained well
1 cup grated smoked Gouda cheese (about 4 ounces)
1/2 cup chopped fresh parsley
1 French bread baguette, sliced, toastedRecipe
FOR CRUST:
Preheat oven to 350*. Mix all ingredients in med. bowl until well blended. Press mixture onto bottom of 9-inch springform pan with 2 3/4 inch high sides.
Bake crust until golden brown, about 15 minutes. Cool crust while preparing filling. Maintain oven temperature.
FOR FILLING:
Heat 1 tablespoon oil in large skillet over medium-high heat. Add chopped onion and bell pepper and saute 2 minutes.
Add mushrooms and saute until liquid evaporates and mushrooms begin to brown, about 10 minutes. Cool.
Using electric mixer, beat cream cheese, salt and pepper in large bowl until mixture is fluffy.
Beat in eggs 1 at a time, then whipping cream.
Mix in vegetable mixture, crab meat, smoked Gouda and chopped parsley.
Pour filling over crust. Place cheesecake on baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken, about 1 hour 30 minutes.
Transfer pan to rack to cool. (cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
Run small sharp knife around pan sides to loosen cheesecake. Release pan sides.
Transfer cheesecake to platter. Serve cold or at room temp. with baguette slices.
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