Crab and Wild Mushroom Cheesecake

RisaG posted 12-08-98 7:44 AM

Bon Appetit Magazine. It is an Emeril Lagasse recipe.

Crab and Wild Mushroom Cheesecake

Emeril's, New Orleans, Emeril Lagasse, chef/owner

1.75 cups fresh breadcrumbs
1 cup grated parmesan cheese
6 tbsp butter, melted

1 tbsp olive oil
1 cup onion, chopped
1 cup red bell pepper, chopped
4 cups assorted wild mushrooms, coarsely chopped

3-8 oz packages cream cheese, room temperature
1-4 oz package cream cheese, room temperature
2 tsp salt
1 tsp black pepper
4 large eggs
10 oz crabmeat, drained/picked over
1 cup smoked gouda cheese, grated
1/2 cup fresh parsley, chopped
1 French Bread baguette, slice/toasted

For crust:
Preheat oven to 350F. Mix all ingredients in medium bowl until well blended.

Press mixture into bottom (not sides) of a 9" springform pan with 2-3/4 inche high sides.

Bake crust until golden brown, about 15 minutes. Cool crust while preparing filling. Maintain oven temperature.

For filling:
Heat 1 tbsp oil in heavy 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, 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. (Can be made 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. Makes 16-20 appetizer servings.

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