Mushroom And Garlic Savoury Cheesecake Recipes

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CRAB AND WILD MUSHROOM CHEESECAKE



Crab and Wild Mushroom Cheesecake image

Categories     Food Processor     Mushroom     Bake     Cocktail Party     Buffet     Cream Cheese     Gouda     Parmesan     Bell Pepper     Chill     Bon Appétit

Yield Serves 16 to 20 as an appetizer

Number Of Ingredients 19

For crust
1 3/4 cups fresh breadcrumbs from French bread
1 cup freshly grated Parmesan cheese (about 3 ounces)
6 tablespoons (3/4 stick) butter, melted
For filling
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)
3 8-ounce packages cream cheese, room temperature
1 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

Steps:

  • Make crust:
  • Preheat oven to 350°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.
  • Make 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 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 baguette slices.

MUSHROOM AND GARLIC SAVOURY CHEESECAKE



Mushroom and Garlic Savoury Cheesecake image

As an appetizer or a luscious main coarse, this savoury cheesecake with mushrooms and fresh rosemary will impress your family and guests.

Provided by Allrecipes Member

Time 5h55m

Yield 20

Number Of Ingredients 8

2 tablespoons oil
1 (8 ounce) package mushrooms, chopped
2 cloves garlic, minced
4 (250 g) packages Philadelphia Brick Cream Cheese, softened
½ cup sour cream
¼ teaspoon cayenne pepper
3 large eggs eggs
1 tablespoon finely chopped fresh rosemary leaves

Steps:

  • Preheat oven to 325 degrees F. Place a large pan of hot water on bottom shelf of oven. Meanwhile, heat oil in large nonstick skillet on medium heat. Add mushrooms and garlic. Cook and stir 5 min. or until softened; drain.
  • Beat cream cheese, sour cream and cayenne pepper in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in mushroom mixture and rosemary until blended. Pour into greased 9-inch springform pan.
  • Bake 30 to 35 min. or until centre is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Remove from pan.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 2.7 g, Cholesterol 84 mg, Fat 21.2 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 11.9 g, Sodium 174.7 mg, Sugar 2 g

MUSHROOM CHEESECAKE APPETIZERS



Mushroom Cheesecake Appetizers image

I'm a fan of both cheesecake and mushrooms, so I decided to pair the two in a savory appetizer. The individual cakes are rich and satisfying-great for tiding over hungry guests. -Donna Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

2 teaspoons butter
1/2 cup soft bread crumbs
1 carton (8 ounces) whipped cream cheese
2 large eggs
1/4 cup sour cream
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded fontina cheese
TOPPING:
1/2 pound sliced baby portobello mushrooms
3 tablespoons butter
1 garlic clove, minced
Toasted French bread baguette slices

Steps:

  • Grease the bottoms and halfway up the sides of muffin cups with butter. Press bread crumbs onto the bottoms and halfway up the sides of prepared cups., In a small bowl, beat cream cheese until smooth. Beat in the eggs, sour cream, 1 tablespoon thyme, salt and pepper. Divide among prepared muffin cups; sprinkle with fontina cheese and remaining thyme. Bake at 350° until set, 12-15 minutes., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add garlic; saute 1 minute longer. Top cheesecakes with mushroom mixture. Serve with baguette slices.

Nutrition Facts :

MUSHROOM AND GARLIC SAVOURY CHEESECAKE



Mushroom and Garlic Savoury Cheesecake image

As an appetizer or a luscious main coarse, this savoury cheesecake with mushrooms and fresh rosemary will impress your family and guests.

Provided by Allrecipes Member

Time 5h55m

Yield 20

Number Of Ingredients 8

2 tablespoons oil
1 (8 ounce) package mushrooms, chopped
2 cloves garlic, minced
4 (250 g) packages Philadelphia Brick Cream Cheese, softened
½ cup sour cream
¼ teaspoon cayenne pepper
3 large eggs eggs
1 tablespoon finely chopped fresh rosemary leaves

Steps:

  • Preheat oven to 325 degrees F. Place a large pan of hot water on bottom shelf of oven. Meanwhile, heat oil in large nonstick skillet on medium heat. Add mushrooms and garlic. Cook and stir 5 min. or until softened; drain.
  • Beat cream cheese, sour cream and cayenne pepper in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in mushroom mixture and rosemary until blended. Pour into greased 9-inch springform pan.
  • Bake 30 to 35 min. or until centre is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Remove from pan.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 2.7 g, Cholesterol 84 mg, Fat 21.2 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 11.9 g, Sodium 174.7 mg, Sugar 2 g

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