This sophisticated savory cheesecake is a showstopper for dinner parties or special occasions. The rich, creamy filling combines tender lump crab meat with earthy wild mushrooms and sharp smoked Gouda, all bound together with cream cheese and eggs. It sits atop a crunchy Parmesan and breadcrumb crust that adds a delightful textural contrast. The dish is elevated by a vibrant green onion coulis, a mayonnaise-based sauce that cuts through the richness with bright, herbal notes. Garnished with hard-boiled egg bits and capers, this dish offers a complex interplay of sweet, salty, and umami flavors. It’s an elegant way to showcase fresh seafood and foraged mushrooms, turning simple ingredients into a memorable culinary experience that feels both rustic and refined.
Crab And Wild Mushroom Cheesecake With A Green Onion Coul
Description
This sophisticated savory cheesecake is a showstopper for dinner parties or special occasions. The rich, creamy filling combines tender lump crab meat with earthy wild mushrooms and sharp smoked Gouda, all bound together with cream cheese and eggs. It sits atop a crunchy Parmesan and breadcrumb crust that adds a delightful textural contrast. The dish is elevated by a vibrant green onion coulis, a mayonnaise-based sauce that cuts through the richness with bright, herbal notes. Garnished with hard-boiled egg bits and capers, this dish offers a complex interplay of sweet, salty, and umami flavors. It&# 226;ÂÂs an elegant way to showcase fresh seafood and foraged mushrooms, turning simple ingredients into a memorable culinary experience that feels both rustic and refined.Ingredients
Directions
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Preheat the oven to 350 degrees F (177ðC).
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Combine the Parmigiano-Reggiano, bread crumbs, and melted butter until thoroughly blended, then press firmly into the bottom and sides of a 9-inch springform pan.
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In a saute pan, heat the olive oil over medium heat.
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Add the chopped onions, minced shallots, minced garlic, and chopped red peppers, and saute for 2 minutes until softened.
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Stir in the coarsely chopped assorted fresh wild mushrooms.
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Season with salt and pepper, and saute for 1 to 2 minutes until mushrooms are tender but not dry.
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Remove the mushroom mixture from heat and set aside to cool slightly.
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Using an electric mixer, beat the cream cheese and eggs in a large bowl until very thick and smooth, about 5 minutes.
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Beat in the heavy cream, grated smoked Gouda cheese, the sauteed mushroom mixture, and the picked-over lump crab meat.
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Mix until thoroughly incorporated and creamy, for about 2 minutes, being careful not to overmix.
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Pour the filling over the prepared crust in the springform pan and bake until firm to the touch, for about 1 hour.
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Remove from the oven and allow the cheesecake to cool to room temperature.
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For the coulis: In a small mixing bowl, combine the prepared mayonnaise, chopped green onions, minced shallots, minced garlic, chopped egg yolk, chopped egg white, chopped chives, capers, and chopped red onion.
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Season the coulis with salt and pepper to taste and mix well.
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Chill the coulis and the cheesecake until ready to serve.
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Spoon a pool of the green onion coulis in the center of each plate.
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Place a slice of the cheesecake in the center of the coulis.
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Garnish with additional chopped egg yolks, egg whites, chives, long chive strands, capers, and red onions.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 93.0kcal
- % Daily Value *
- Total Fat 6.6g11%
- Saturated Fat 2.0g10%
- Cholesterol 223.8mg75%
- Sodium 74.4mg4%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.0g0%
- Sugars 0.7g
- Protein 7.8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
