Wild Mushroom And Crab Cheesecake Recipe

Name: Wild Mushroom And Crab Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For The Crust:; 1 3/4 cup of fresh bread crumbs from French bread; 1 cup of freshly grated parmesan cheese; 6 tablespoons of melted butter; For The Filling:; 1 tablespoon of olive oil; 1 cup of chopped onion; 1 cup of chopped red bell pepper; 4 cups of coarsely chopped assorted fresh wild mushrooms (such as crimini, oyster and stemmed shitake); 28 oz. of cream cheese at room temperature; 2 teaspoons of salt; 1 teaspoon of ground black pepper; 4 eggs; 1/2 cup of heavy cream; 2 cups of crabmeat drained well and picked over; 1 cup of smoked gouda cheese; 1/2 cup of chopped fresh parsley; 1 french baguette, sliced and toasted

Servings: persons

For The Crust:
1 3/4 cup of fresh bread crumbs from French bread
1 cup of freshly grated parmesan cheese
6 tablespoons of melted butter
For The Filling:
1 tablespoon of olive oil
1 cup of chopped onion
1 cup of chopped red bell pepper
4 cups of coarsely chopped assorted fresh wild mushrooms (such as crimini, oyster and stemmed shitake)
28 oz. of cream cheese at room temperature
2 teaspoons of salt
1 teaspoon of ground black pepper
4 eggs
1/2 cup of heavy cream
2 cups of crabmeat drained well and picked over
1 cup of smoked gouda cheese
1/2 cup of chopped fresh parsley
1 french baguette, sliced and toasted

1
Prepare the crust. Preheat oven to 350 degrees. Mix bread crumbs, parmesan cheese and butter in a medium bowl.
2
Press mixture onto the bottom of a 9 inch spring form pan. Bake crust until golden brown for about 10 minutes.
3
Prepare the filling. Meanwhile, heat oil in a heavy skillet over medium-high heat. Add onion and bell pepper; saute for2
4
minutes. Add mushrooms; saute until liquid evaporates and mushrooms begin to brown, about 10 minutes. Set aside.
5
Using an electric mixer beat cream cheese, salt and pepper in a large bowel until mixture s fluffy. Beat in eggs one at a
6
time; then whip in cream. Mix in vegetable mixture, crabmeat, gouda cheese and parsley.
7
Pour filling over crust. Place cheesecake on a baking sheet. Bake until cake puffs and browns on a top but center moves
8
slightly when pan is shaken, about 1 1/2 hours. Transfer pan to rack and cool.
9
Run small sharp knife around the pan side to loosen cheesecake. Release pan sides. Transfer cheesecake to platter.
10
Serve cold or at room temperature with toasted baguette slices.

1436

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For The Crust:, 1 3/4 cup of fresh bread crumbs from French bread, 1 cup of freshly grated parmesan cheese, 6 tablespoons of melted butter, and more.

Yes, Wild Mushroom And Crab Cheesecake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wild Mushroom And Crab Cheesecake

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