When mixing the ingredients together, beat at medium speed just until smooth. If
you overbeat or mix at high speeds, it can cause cracks to form in the
cheesecake as it bakes.
Do not open the oven door during the first 30 minutes of baking. Drafts can
cause a cheesecake to fall or crack.
Wild Mushroom and Crab Cheesecake
1 3/4 C. fresh bread crumbs from French bread
1 C.. freshly grated Parmesan cheese (about 3 oz.)
6 T. butter, melted
1 T. olive oil
1 C. chopped onion
1 C. chopped red bell pepper
4 C. coarsely chopped assorted fresh wild mushrooms (such as crimini, oyster and
28 oz. cream cheese, room temperature
2 t. salt
1 t. ground black pepper
1/2 C. heavy cream
2 C. crabmeat (about 10 oz.), drained well and picked over
1 C. grated smoked Gouda cheese (about 4 oz.)
1/2 C. chopped fresh parsley
1 French baguette, sliced and toasted
Prepare the crust: Preheat oven to 350°F. Mix bread crumbs, Parmesan cheese and
butter in a medium bowl. Press mixture onto bottom of a 9 inch springform pan.
Bake crust until golden brown, about 10 minutes.
Prepare the filling: Meanwhile, heat oil in a heavy skillet over medium-high
heat. Add onion and bell pepper; saute for 2 minutes. Add mushrooms; saute until
liquid evaporates and mushrooms begin to brown, about 10 minutes. Set aside.
Using an electric mixer, beat cream cheese, salt and pepper in a large bowl
until mixture is fluffy. Beat in eggs one at a time; then whip in cream. Mix in
vegetable mixture, crabmeat, Gouda cheese and parsley.
Pour filling over crust. Place cheesecake on a baking sheet. Bake until cake
puffs and browns on top but center moves slightly when pan is shaken, about 1
1/2 hours. Transfer pan to rack and cool.
Run small sharp knife around pan sides to loosen cheesecake. Release pan sides.
Transfer cheesecake to platter. Serve cold or at room temperature with toasted