WILD MUSHROOM AND CRAB CHEESECAKE

WILD MUSHROOM AND CRAB CHEESECAKE image

Yield 12 servings

Number Of Ingredients 18

For The Crust:
1 3/4 cup of fresh bread crumbs from French bread
1 cup of freshly grated parmesan cheese
6 tablespoons of melted butter
For The Filling:
1 tablespoon of olive oil
1 cup of chopped onion
1 cup of chopped red bell pepper
4 cups of coarsely chopped assorted fresh wild mushrooms (such as crimini, oyster and stemmed shitake)
28 oz. of cream cheese at room temperature
2 teaspoons of salt
1 teaspoon of ground black pepper
4 eggs
1/2 cup of heavy cream
2 cups of crabmeat drained well and picked over
1 cup of smoked gouda cheese
1/2 cup of chopped fresh parsley
1 french baguette, sliced and toasted

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.