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Рецепт Crab And Wild Mushroom Cheesecake
by Global Cookbook

Crab And Wild Mushroom Cheesecake
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Ингредиенты

  • 1 3/4 c. fresh breadcrumbs from French bread
  • 1 c. freshly-grated Parmesan cheese (abt 3 ounce)
  • 6 Tbsp. butter - (3/4 stick) melted
  • 1 Tbsp. extra virgin olive oil
  • 1 c. minced onion
  • 1 c. minced red bell pepper
  • 4 c. coarsely-minced assorted wild mushrooms fresh (eg. criminis, oysters, stemmed shiitake
  • 3 pkt cream cheese - (8 ounce ea) room temperature
  • 1 pkt cream cheese - (4 ounce) room temperature
  • 2 tsp salt
  • 1 tsp freshly-grnd black pepper
  • 4 lrg Large eggs
  • 1/2 c. whipping cream
  • 10 ounce crabmeat - (abt 2 c.) liquid removed well, and picked over
  • 1 c. grated smoked Gouda cheese - (abt 4 ounce)
  • 1/2 c. minced fresh parsley
  • 1 x French bread baguette sliced, toasted

Инструкции

  1. Make Crust: Preheat oven to 350 degrees. Mix all ingredients in medium bowl till well blended. Press mix onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust till golden, about 15 min. Cold crust while preparing filling. Maintain oven temperature.
  2. Make Filling: Heat 1 Tbsp. oil in heavy large skillet over medium-high heat. Add in minced onion and bell pepper and saute/fry 2 min. Add in mushrooms and saute/fry till liquid evaporates and mushrooms begin to brown, about 10 min. Cold.
  3. Using electric mixer, beat cream cheese, salt and pepper in large bowl till mix is fluffy. Beat in Large eggs 1 at a time, then whipping cream. Fold in vegetable mix, crabmeat, smoked Gouda and minced parsley.
  4. Pour filling over crust. Place cheesecake on baking sheet. Bake till cake puffs and browns on top but center moves slightly when pan is shaken, about 1 hour 30 min. Transfer pan to rack and cold. (Cheesecake can be prepared 1 day ahead. Cover and chill.)
  5. Run small sharp knife around pan sides to loosen cheesecake. Release pan sides. Transfer cheesecake to platter. Serve cool or possibly at room temperature with baguette slices.
  6. This recipe yields 16 to 20 servings as an appetizer.