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Ingredientes
- 1 c. Fresh grated Parmigiano-Reggiano cheese
- 1 c. Bread crumbs
- 1/2 c. Melted butter
- 1 Tbsp. Extra virgin olive oil
- 1 c. Minced onions
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Chopped garlic
- 1/2 c. Minced red peppers
- 1/2 c. Minced green onions
- 4 c. Coarsely minced assorted fresh wild mushrooms
- 2 tsp Salt
- 12 x Turns freshly grnd black pepper
- 1 3/4 lb Cream cheese
- 4 lrg Large 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.
- 1 c. Prepared or possibly homemade mayonnaise
- 3/4 x Minced green onions
- 1 Tbsp. Chopped shallots
- 1 Tbsp. Chopped garlic Salt and pepper
- 1 Tbsp. Minced egg yolk
- 1 Tbsp. Minced egg white
- 1 Tbsp. Minced chives
- 2 x Long chives
- 1 Tbsp. Capers
- 1 Tbsp. Minced red onion
Direcciones
- Preheat the oven to 350 degrees F. Combine the Parmesan, bread crumbs and butter till thoroughly blended, and press into a 9-inch springform pan. In a saute/fry pan, heat the extra virgin olive oil. Add in the onions, shallots, garlic and peppers, and saute/fry for 2 min. Stir in the mushrooms and season with salt and pepper, saute/fry for 1 to 2 min, and remove from heat. Using an electric mixer beat the cream cheese with the Large eggs in a large bowl till very thick, about 5 min. Beat in the cream, Gouda, sauteed vegetables and crab meat. Mix till thoroughly incorporated and creamy, for about 2 min. Pour the filling over the crust in the springform pan and bake till hard, for about 1 hour. Remove from the oven and allow to cold 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.
