Crab and Wild Mushroom Cheesecake with a Green Onion Coulis

Total Time:
1 hr 40 min
20 min
1 hr 20 min
  • Cheesecake
  • 1 cup fresh grated Parmigiano-Reggiano cheese
  • 1 cup bread crumbs
  • 1/2 cup melted butter
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/2 cup chopped red peppers
  • 1/2 cup chopped green onions
  • 4 cups coarsely chopped assorted fresh wild mushrooms
  • 2 teaspoons salt
  • 12 turns freshly ground black pepper
  • 1 3/4 pounds cream cheese
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1 cup grated Smoked Gouda Cheese
  • 1 pound lump crab meat, picked over for shells and cartilage, about 2 cups
  • Coulis
  • 1 cup prepared or homemade mayonnaise
  • 3/4 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
  • 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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