1 c Fresh grated Parmigiano-Regg
Ano cheese
1 c Bread crumbs
1/2 c Melted butter
1 tb Olive oil
1 c Chopped onions
2 tb Minced shallots
1 tb Minced garlic
1/2 c Chopped red peppers
1/2 c Chopped green onions
4 c Coarsely chopped assorted
Fresh wild mushrooms
2 ts Salt
12 Turns freshly ground black
Pepper
1 3/4 lb Cream cheese
4 lg Eggs
1/2 c Heavy cream
1 c Grated Smoked Gouda Cheese
1 lb Lump crab meat, picked over
For shells and cartilage,
About 2
C
Coulis
1 c Prepared or homemade
Mayonnaise
3/4 Chopped green onions
1 tb Minced shallots
1 tb Minced garlic
Salt and pepper
1 tb Chopped egg yolk
1 tb Chopped egg white
1 tb Chopped chives
2 Long chives
1 tb Capers
1 tb Chopped red onion
Cheesecake:
Preheat the oven to 350 degrees F. 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.
Yields
4 servings
