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.
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Kaji hayat
[email protected]I'm not a fan of cheesecake, but I really enjoyed this one. It was light and fluffy, and the crab and wild mushroom flavor was unique and delicious.
Jesmin Afroz
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Robert Jean Louis
[email protected]I'm allergic to crab, so I substituted shrimp in this recipe. It turned out great!
Sarah Pingel
[email protected]This cheesecake was a bit too rich for me. I couldn't finish a whole slice.
Ella Dike
[email protected]I thought this cheesecake was just okay. The crab and wild mushroom flavor was a bit too strong for me.
Ronnie Lalemo
[email protected]This recipe was a bit too complicated for me. I ended up making a few mistakes and the cheesecake didn't turn out as well as I hoped.
Mexican Bandito
[email protected]I'm not a big fan of seafood, but I really enjoyed this cheesecake. The crab flavor was subtle and the wild mushrooms added a nice earthy flavor.
Priscilla Guerra
[email protected]This cheesecake was delicious! The crab and wild mushrooms added a unique flavor that I really enjoyed. The cheesecake was also very creamy and smooth.
Teki Hoxha
[email protected]I love this recipe! The cheesecake is always a crowd-pleaser. I've made it for potlucks, parties, and even just for a weeknight dinner. It's always a hit.
Eros Olea
[email protected]This recipe was easy to follow and the cheesecake turned out great! I used a store-bought pie crust, which made it even easier. The cheesecake was a big hit with my family.
Sahr Nyandemo
[email protected]I've never had a cheesecake like this before. The crab and wild mushrooms gave it a savory flavor that I really enjoyed. The cheesecake was also very creamy and smooth.
Xitlaly Reyes
[email protected]This crab and wild mushroom cheesecake was a hit at my dinner party! The combination of flavors was unique and delicious, and the cheesecake was perfectly cooked. I will definitely be making this again.