CRAB AND WILD MUSHROOM CHEESECAKE

 

  • Cooking Time:
  • Servings: 16
  • Preparation Time:

Ingredients

  • Crust
  • 3/4 cup fresh bread crumbs
  • 1 cup grated parmesean
  • 6 Tablespoons melted butter
  • Filling
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 4 cups chopped asst. wild mushrooms
  • 3 pkgs. cream cheese -- (8 ounce) room temp.
  • 1 pkg. cream cheese -- (4 ounce) room temp.
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 lg. eggs
  • 1/2 cup whipping cream
  • 2 cups drained crabmeat
  • 1 cup grated smoked Gouda cheese
  • 1/2 cup chopped fresh parsley

Directions

  • For Crust:
  • Preheat oven to 350.
  • Mix all ingrediants in medium bowl until well blended.
  • Press mixture onto bottom (not sides) of 9-inch springform pan.
  • Bake until golden brown, about 15 min. Cool while preparing filling.
  • For filling:
  • Heat 1 T. oil in pan over med.-high heat.
  • Add onion and red pepper and saute until liquid evaporates and mushrooms brown, about 10 min. Cool.
  • Using mixer, beat cream cheese, salt and pepper in large bowl until fluffy.
  • Beat in eggs 1 at a time, then add whipping cream.
  • Mix in veggie mixture, crabmeat, Gouda and parsley.
  • Pour filling over crust.
  • Place on baking sheet.
  • Bake until cake browns and puffs on top but center moves slightly when pan is shaken, about 1 hour 30 min.
  • Transfer pan to rack and cool.
  • Run knife around sides to loosen. Release side of pan.
  • Serve at room temp. with baguette slices.

Notes

This is a great holiday/company recipe because it serves so many. It's best at room temp.

Categories: Appetizer  Dairy  Oven  Shellfish 
© 2006-2014 BakeSpace, Inc. All Rights Reserved