Crab And Wild Mushroom Cheesecake With A Green Onion Coulis

Recipe Ingredients

		Cheesecake
1 cup	146g / 5.1oz	Fresh grated Parmigiano-Reggiano cheese
1 cup	146g / 5.1oz	Bread crumbs
1/2 cup	99g / 3.5oz	Melted butter
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1/2 cup	73g / 2.6oz	Chopped red peppers
1/2 cup	31g / 1.1oz	Chopped green onions
4 cups	584g / 20oz	Coarsely-chopped assorted fresh wild
		Mushrooms
2 teaspoons	10ml	Salt
		Freshly-ground black pepper - 12 turns
1 3/4 lbs	794g / 28oz	Cream cheese
4 lbs	1816g / 64oz	Eggs (large)
1/2 cup	118ml	Heavy cream
1 cup	146g / 5.1oz	Grated Smoked Gouda Cheese
1 lb	454g / 16oz	Lump crab meat - picked over
		Coulis
1 cup	237ml	Prepared or homemade mayonnaise
3/4 cup	46g / 1.6oz	Chopped green onions
1 tablespoon	15ml	Minced shallots
1 tablespoon	15ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
1 tablespoon	15ml	Chopped egg yolk
1 tablespoon	15ml	Chopped egg white
1 tablespoon	15ml	Chopped chives
2		Long chives
1 tablespoon	15ml	Capers
1 tablespoon	15ml	Chopped red onion

Recipe Instructions

Preheat the oven to 350 degrees.

Combine the Parmesan, bread crumbs and butter until thoroughly blended, and press into a 9-inch springform pan.

In a saute pan, heat the olive oil. Add the onions, shallots, garlic and peppers, and saute for 2 minutes. Stir in the mushrooms and season with salt and pepper, saute for 1 to 2 minutes, and remove from heat.

Using an electric mixer beat the cream cheese with the eggs in a large bowl until very thick, about 5 minutes. Beat in the cream, Gouda, sauteed vegetables and crab meat. 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.

For the sauce: In a small mixing bowl, combine all the ingredients together, mix to incorporate. Season with salt and pepper. Chill.

Spoon a pool of the coulis in the center of a plate. Place a piece of the cheesecake in the center of the coulis. Garnish with the egg yolks, egg whites, chives, long chives, capers and red onions.

This recipe yields 12 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2314 broadcast 03-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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