Crab and wild mushroom cheesecake with a green onion coul

4 servings

Ingredients

Quantity Ingredient
1 cup Fresh grated Parmigiano-Regg
Ano cheese
1 cup Bread crumbs
½ cup Melted butter
1 tablespoon Olive oil
1 cup Chopped onions
2 tablespoons Minced shallots
1 tablespoon Minced garlic
½ cup Chopped red peppers
½ cup Chopped green onions
4 cups Coarsely chopped assorted
Fresh wild mushrooms
2 teaspoons Salt
12 Turns freshly ground black
Pepper
1¾ pounds Cream cheese
4 larges Eggs
½ cup Heavy cream
1 cup Grated Smoked Gouda Cheese
1 pounds Lump crab meat, picked over
For shells and cartilage,
About 2
Coulis
1 cup Prepared or homemade
Mayonnaise
¾ Chopped green onions
1 tablespoon Minced shallots
1 tablespoon Minced garlic
Salt and pepper
1 tablespoon Chopped egg yolk
1 tablespoon Chopped egg white
1 tablespoon Chopped chives
2 Long chives
1 tablespoon Capers
1 tablespoon Chopped red onion

Directions

C

Cheesecake:

Preheat the oven to 350 degrees F. Combine the Parmesan, bread crumbs and butter until thoroughly blended, and press into a 9-inch springform pan. In a saute pan, heat the olive oil. Add the onions, shallots, garlic and peppers, and saute for 2 minutes. Stir in the mushrooms and season with salt and pepper, saute for 1 to 2 minutes, and remove from heat. Using an electric mixer beat the cream cheese with the eggs in a large bowl until very thick, about 5 minutes. Beat in the cream, Gouda, sauteed vegetables and crab meat. Mix until thoroughly incorporated and creamy, for about 2 minutes. Pour the filling over the crust in the springform pan and bake until firm, for about 1 hour. Remove from the oven and allow to cool to room temperature.

For the sauce: In a small mixing bowl, combine all the ingredients together, mix to incorporate.

Season with salt and pepper. Chill. Spoon a pool of the coulis in the center of a plate. Place a piece of the cheesecake in the center of the coulis. Garnish with the egg yolks, egg whites, chives, long chives, capers and red onions.

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