RisaG posted 12-08-98 7:44 AM
Bon Appetit Magazine. It is an Emeril Lagasse recipe.
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Crab and Wild Mushroom Cheesecake
Emeril's, New Orleans, Emeril Lagasse, chef/owner
CRUST:
1.75 cups fresh breadcrumbs
1 cup grated parmesan cheese
6 tbsp butter, melted
FILLING:
1 tbsp olive oil
1 cup onion, chopped
1 cup red bell pepper, chopped
4 cups assorted wild mushrooms, coarsely chopped
CHEESECAKE:
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 350°F. 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.