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La Belle Cuisine - More Appetizer Recipes

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Wild Mushroom and Crab Cheesecake




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An Attractive Blue Lobster with Red Feelers and a Crab and a Shrimp and Some Other Crustacea
An Attractive Blue Lobster with Red Feelers and a Crab...
P. Lackerbauer
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La Belle Cuisine


Wild Mushroom and Crab Cheesecake

Bon Appetit:
The Christmas Season icon

From the Editors of Bon Appétit, 2000,
Condé Nast Books, Clarkson Potter


“This elegant appetizer can be made entirely
the day ahead and refrigerated.”

16 servings

1 3/4 cups fresh breadcrumbs
from French bread
1 cup fresh grated Parmesan
cheese (about 3 ounces)
6 tablespoons (3/4 stick) butter, melted

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
4 cups coarsely chopped assorted
fresh wild mushrooms (such as
crimini, oyster and stemmed shiitake)
Three 8-ounce packages cream cheese,
room temperature
One 4-ounce package cream cheese,
room temperature
2 teaspoons salt
1 teaspoon ground black pepper
4 large eggs
1/2 cup whipping cream
10 ounces crabmeat (about 2 cups),
drained well, picked over
1 cup (about 4 ounces) grated smoked
Gouda cheese
1/2 cup chopped fresh parsley
1 French bread baguette, sliced, toasted

For Crust:  Preheat oven to 350 degrees 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.
For 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 with plastic 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 toasted baguette slices.

Featured Archive Recipes:
More from 'The Christmas Season'
Crabmeat Cheesecakes with Crab Sauce
Smoked Sockeye Salmon Cheesecake
Warm Camembert with Wild Mushroom
Fricassee (Chef Daniel Boulud)


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