Crab, Scallop & Wild Mushroom Cheesecake
lnelson
670 Posts
YUMMY!!!!!
1 cup fresh bread crumbs from french bread
1/2 cup freshly grated parmesan cheese(Approx 3oz)
3 oz unsalted butter, melted
1/2 tbs olive oil
1/2 cup chopped onion
1/2 cup bell pepper roasted & chopped (Red /Orange)
2 cups chopped assorted mushrooms
14 oz room temp cream cheese
1/2 tsp salt
1/2 tsp pepper
2 large eggs
1/4 cup heavy cream
6 oz crab meat and cooked scallops chopped
1/2 cup smoked Gouda cheese grated
1/4 cup chopped parsley
1 French bread baguette, sliced and toasted
CRUST:
Preheat oven to 350 degrees. Mix first 3 items in a medium bowl until well blended. Press mixture onto bottom of a 7" springform pan with 3" sides. Bake crust until golden brown, about 15 minutes. Set aside to cool.
FILLING:
Heat oil in heavy skilletover medium heat. Add onions saute 2-3 minutes, add chopped peppers & mushrooms. Saute until liquid evaporates 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 heavy cream. Mix pepper & mushroom mixture, seafood, Gouda and parsley.
Pour filling over crust. Place cheesecake on baking sheet. Bake at 350 until cake puffs and browns, about 1 1/2 hrs. Transfer pan to rack and cool.
Run a small knife around pan to loosen cheesecake. Release pan sides.
Serve cold or room temp with baguette slices.
1 cup fresh bread crumbs from french bread
1/2 cup freshly grated parmesan cheese(Approx 3oz)
3 oz unsalted butter, melted
1/2 tbs olive oil
1/2 cup chopped onion
1/2 cup bell pepper roasted & chopped (Red /Orange)
2 cups chopped assorted mushrooms
14 oz room temp cream cheese
1/2 tsp salt
1/2 tsp pepper
2 large eggs
1/4 cup heavy cream
6 oz crab meat and cooked scallops chopped
1/2 cup smoked Gouda cheese grated
1/4 cup chopped parsley
1 French bread baguette, sliced and toasted
CRUST:
Preheat oven to 350 degrees. Mix first 3 items in a medium bowl until well blended. Press mixture onto bottom of a 7" springform pan with 3" sides. Bake crust until golden brown, about 15 minutes. Set aside to cool.
FILLING:
Heat oil in heavy skilletover medium heat. Add onions saute 2-3 minutes, add chopped peppers & mushrooms. Saute until liquid evaporates 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 heavy cream. Mix pepper & mushroom mixture, seafood, Gouda and parsley.
Pour filling over crust. Place cheesecake on baking sheet. Bake at 350 until cake puffs and browns, about 1 1/2 hrs. Transfer pan to rack and cool.
Run a small knife around pan to loosen cheesecake. Release pan sides.
Serve cold or room temp with baguette slices.
Comments
As far as the crab & scallop delicious appetizer.
I just need to clarify a couple of things about the ingredients: Is it 6 oz EACH of crab and scallops or 6 oz combined? Also, are you saying fourteen ounces (that's a lot of cream cheese) or one four-ounce package.
Hope you enjoy it.
A baguette is a loaf of French bread.