Embark on a culinary journey with our tantalizing Crab and Wild Mushroom Cheesecake, a harmonious fusion of sweet and savory flavors. Perfectly balancing the delicate taste of crab and the earthy notes of wild mushrooms, this extraordinary cheesecake is a true masterpiece.
Inside this comprehensive article, you'll find two exceptional recipes: one for a traditional cheesecake filling enhanced with succulent crab and wild mushrooms, and another for a luscious wild mushroom crust that adds a rustic touch. Additionally, we've included a third recipe for a classic cheesecake filling, providing a versatile base for your culinary creativity.
Whether you're a seasoned chef or an enthusiastic home cook, these recipes will guide you through the process of crafting this delectable dish, from preparing the velvety filling to baking the cheesecake to perfection. With detailed instructions and helpful tips, we'll ensure your culinary adventure is a resounding success.
So, prepare to tantalize your taste buds and impress your loved ones with this exquisite Crab and Wild Mushroom Cheesecake. Let's dive into the world of flavors and create a dish that will leave a lasting impression.
CRAB AND MUSHROOM CHEESECAKE
This is a delicious appetizer for the Holiday Season. From the book "Open House, A Culinary Tour". Posted as per request.
Provided by MarieRynr
Categories Crab
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- For the crust, combine the bread crumbs, cheese and butter in a bowl until well blended. Press onto the bottom of a 9 or 10 inch spring form pan. Bake at 325*F for 15 minutes or until lightly browned. Cool on a wire rack.
- For the filling, heat the olive oil in a large heavy skillet over medium high heat. Add the onion and bell pepper. Saute for about 2 minutes, then add the mushrooms. Saute for 10 minutes. (until liquid evaporates and mushrooms start to brown) Remove from heat and cool.
- Beat the cream cheese, salt and pepper in a large bowl until fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the onion mixture, crab meat, gouda cheese and parsley. Pour into the crust.
- Place on a cookie sheet and bake in the oven for 1 1/2 hours until the top is puffed and browned and the center still slightly jiggly when the pan is shaken. Cool on a wire rack. Serve warm or chilled. Store, covered in the refrigerator.
Nutrition Facts : Calories 288, Fat 24.6, SaturatedFat 14.6, Cholesterol 115.4, Sodium 560, Carbohydrate 8.5, Fiber 0.9, Sugar 1.9, Protein 9.5
PALACE CAFE CRABMEAT CHEESECAKE
Steps:
- Preparing the Pecan Crust:
- Preheat oven to 350 degrees F.
- Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.
- Preparing the Filling:
- Preheat oven to 300 degrees F.
- In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.
- Preparing the Meuniere Sauce and Garnish:
- Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.
- Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.
- To serve:
- Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.
CRAB AND WILD MUSHROOM CHEESECAKE
Categories Food Processor Mushroom Bake Cocktail Party Buffet Cream Cheese Gouda Parmesan Bell Pepper Chill Bon Appétit
Yield Serves 16 to 20 as an appetizer
Number Of Ingredients 19
Steps:
- Make crust:
- Preheat oven to 350°F. Mix all ingredients in medium bowl until well blended. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until golden brown, about 15 minutes. Cool crust while preparing filling. Maintain oven temperature.
- Make filling:
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chopped onion and bell pepper and sauté 2 minutes. Add mushrooms and sauté until liquid evaporates and mushrooms begin to brown, about 10 minutes. Cool.
- Using electric mixer, beat cream cheese, salt and pepper in large bowl until mixture is fluffy. Beat in eggs 1 at a time, then whipping cream. Mix in vegetable mixture, crabmeat, smoked Gouda and chopped parsley.
- Pour filling over crust. Place cheesecake on baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken, about 1 hour 30 minutes. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
- Run small sharp knife around pan sides to loosen cheesecake. Release pan sides. Transfer cheesecake to platter. Serve cold or at room temperature with baguette slices.
Tips:
- Use fresh ingredients. This will make a big difference in the flavor of your cheesecake.
- Don't overmix the batter. Overmixing can make the cheesecake tough.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help the cheesecake to set properly.
- Garnish the cheesecake with fresh herbs or berries before serving. This will add a pop of color and flavor.
Conclusion:
This crab and wild mushroom cheesecake is a unique and delicious dish that is perfect for any special occasion. With its creamy texture, savory flavor, and elegant appearance, this cheesecake is sure to impress your guests. So next time you're looking for a show-stopping dish, give this crab and wild mushroom cheesecake a try.
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