Recipe

Crab And Wild Mushroom Cheesecake With Green Onions Coulis

Ingredients

1 cup freshly grated Parmesan cheese
1 cup bread crumbs
1/2 cup melted unsalted butter
1 tablespoon olive oil
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
4 cups coarsely chopped assorted fresh wild mushrooms, such as shiitakes, chanterelles, porcini, oysters, or lobster mushrooms
2 teaspoons salt
12 turns freshly ground black pepper
1 3/4 pounds cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
1 cup grated smoked Gouda cheese
1 pound (2 cups) lump crabmeat, picked over for shells and cartilage
2 1/4 cups Green Onion Coulis

Preheat the oven to 350F.
Combine the Parmesan, bread crumbs, and butter until thoroughly blended, and press the mixture into the bottom of a 9-inch springform pan.
Heat the oil in a large skillet over high heat. Add the onions and the green and red bell peppers and sauté, stirring and shaking the skillet, for 2 minutes. Stir in the mushrooms and the salt and pepper, sauté for 1 to 2 minutes, and remove from the heat.
Using an electric mixer, beat the cream cheese with the eggs in a large bowl until very thick and frothy, for about 5 minutes. Beat in the cream, Gouda, sautéed vegetables, and crabmeat. 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. If you refrigerate the cake, allow it to come to room temperature, for about 1 hour before serving.
While the cheesecake is cooling, prepare the Green Onion Coulis.
To serve, cut the cake in wedges with a warm knife and serve each wedge with about 3 tablespoons of the coulis.