Crab and Corn Cheesecake with Green Onion Coulis

  • Level: Intermediate
  • Total: 2 hr 30 min (includes cooling time)
  • Active: 45 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Cheesecake:

1 cup freshly grated Parmesan cheese

1 cup breadcrumbs 

1/2 cup melted unsalted butter 

1 tablespoon olive oil 

1 cup chopped onions 

1/2 cup chopped green bell peppers 

1/2 cup chopped red bell peppers 

4 cups fresh corn 

2 teaspoons salt 

12 turns freshly ground black pepper 

1 3/4 pounds cream cheese, at room temperature 

4 large eggs 

1/2 cup heavy cream 

1 cup grated smoked Gouda cheese 

1 pound (2 cups) lump crabmeat, picked over for shells and cartilage 

Green Onion Coulis:

3/4 cup chopped green onions

1/2 cup fresh parsley sprigs 

1 tablespoon chopped shallots 

1 tablespoon chopped garlic 

2 large eggs 

1 teaspoon salt 

6 turns freshly ground black pepper 

1 1/2 cups olive oil 

Directions

Special equipment:
a 9-inch springform pan
  1. For the cheesecake: Preheat the oven to 350 degrees F.
  2. Combine the Parmesan, breadcrumbs and butter until thoroughly blended, and press the mixture into the bottom of a 9-inch springform pan.
  3. Heat the oil in a large skillet over high heat. Add the onions and the green and red bell peppers and saute, stirring and shaking the skillet, for 2 minutes. Stir in the corn and the salt and pepper, saute for 1 to 2 minutes and remove from the heat.
  4. Using an electric mixer, beat the cream cheese with the eggs in a large bowl until very thick and frothy, for about 5 minutes. Beat in the cream, Gouda, sauteed vegetables and crabmeat. Mix until thoroughly incorporated and creamy, for about 2 minutes.
  5. 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. If you refrigerate the cake, allow it to come to room temperature, for about 1 hour, before serving.
  6. While the cheesecake is cooling, prepare the green onion coulis.
  7. For the green onion coulis: Place the green onions, parsley, shallots and garlic in a food processor or blender and puree. Add the eggs, salt and pepper, and continue to process. With the machine running, stream in the olive oil slowly until it's thoroughly incorporated.
  8. To serve, cut the cake in wedges with a warm knife and serve each wedge with about 3 tablespoons of the coulis.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.