CRAB AND WILD MUSHROOM CHEESECAKE
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
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
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
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
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
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
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
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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