Time 1h20m Yield 20 serving(s) Number Of Ingredients 16 Steps:
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. 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. 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. 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.
Yield Serves 16 to 20 as an appetizer Number Of Ingredients 19 Steps:
Make crust: Preheat oven to 350°F. Mix all ingredients in medium bowl until well blended. Press mixture onto bottom (not sides) of 9-inch-diameter 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. Make filling: Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chopped onion and bell pepper and sauté 2 minutes. Add mushrooms and sauté 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, crabmeat, 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 and 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 temperature with baguette slices.
More about “crab and wild mushroom cheesecake recipes”
Yield 12 servings Number Of Ingredients 18 Steps:
Prepare the crust. Preheat oven to 350 degrees. Mix bread crumbs, parmesan cheese and butter in a medium bowl. Press mixture onto the bottom of a 9 inch spring form pan. Bake crust until golden brown for about 10 minutes. Prepare the filling. Meanwhile, heat oil in a heavy skillet over medium-high heat. Add onion and bell pepper; sauté for2 minutes. Add mushrooms; sauté until liquid evaporates and mushrooms begin to brown, about 10 minutes. Set aside. Using an electric mixer beat cream cheese, salt and pepper in a large bowel until mixture s fluffy. Beat in eggs one at a time; then whip in cream. Mix in vegetable mixture, crabmeat, gouda cheese and parsley. Pour filling over crust. Place cheesecake on a baking sheet. Bake until cake puffs and browns on a top but center moves slightly when pan is shaken, about 1 1/2 hours. Transfer pan to rack and cool. Run small sharp knife around the pan side to loosen cheesecake. Release pan sides. Transfer cheesecake to platter. Serve cold or at room temperature with toasted baguette slices.
