Crab Corn Cheesecake

Crab Corn Cheesecake
This Savory Cheesecake Is So Rich And Flavorful!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour 30 minutes

Serve With A Salad And Crusty Bread!

 

Crab Corn Filling
Ingredients
3  8oz. cream cheese, room temperature
2 cups Jumbo Lump Crab
1 cup frozen yellow corn
1 cup red onion, diced
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1 tsp garlic paste
1 tsp Herb De Provence
3 eggs
1/4 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup grated Gruyere cheese
1 tsp salt
1/2 tsp pepper
1/2 stick unsalted butter
dill leaves for garnish

Cooking Tools
Spring form pan
Hand held mixer
Food processor
Large mixing bowl
Small mixing bowl
Skillet

Directions
Preheat oven to 350 Degrees F.  Par bake the crust in a spring form pan (Crust recipe below) for 10 minutes, set aside to cool.  In a skillet, add; butter, red onions, corn, green pepper, red pepper, garlic paste, salt, pepper and Herb De Provence.  Saute mixture until vegetables are slightly tender, set aside to cool.  In a large mixing bowl, add; cream cheese, heavy cream and eggs and whip with a hand mixer until smooth.  Fold in crab, Parmesan cheese, Gruyere cheese and the cooled vegetable mixture.  Mix ingredients until fully incorporated.  Place cream cheese mixture into the cooled par baked spring form pan.  Bake at 350 Degrees F for 1 hour.  Set aside to cool until room temperature, This savory cheesecake need the extra time to set.  Garnish with dill and serve with a salad and some crusty bread!
Serves 8

Crust
Ingredients
1 cup panko bread crumbs
1 cup walnuts, crumbs
3/4 cup Parmesan cheese
1/2 stick butter, melted

Directions
In a small mixing bowl, melt butter in a microwave. In a food processor, add walnut and pulse until it looks like bread crumbs. Add panko, walnut and Parmesan cheese into the bowl of melted butter and toss and well coated.  Line the bottom of a spring form pan with the bread crumbs evenly and use the bottom of a flat cup to press down on the bread crumbs and to seal the edges of the bottom rim.  Bake in a 350 Degree F oven for 10 minutes.

Swiss Chard & Ricotta Crostata

Swiss Chard & Ricotta Crostata
A Beautiful Savory Free Form Pie!
Difficulty: Moderate
Prep Time: 1 hour 30 minutes
Cooking Time: 1 hour

Serve With A Hot Bowl Of Soup!

 

Ingredients
Extra-virgin olive oil
2 cloves garlic, sliced thin
Pinch crushed red pepper flakes
1 bunch Swiss Chard, stems removed, leaves cut into 1-inch lengths
salt
2 cups fresh ricotta
1/2 cup grated Parmesan
1/2 cup mascarpone cheese
1 egg
Pinch cayenne pepper
Egg wash: 1 egg beaten with 2 tbsp water

Directions
Preheat the oven to 375 degrees F. In a large skillet add some olive oil to coat pan, add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic has becomes slightly tender. Add the Swiss chard leaves and season the leaves with salt and saute until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool. In a large bowl combine the ricotta, Parmesan, mascarpone cheese, egg, cayenne and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed.

 Cooking Tools
Parchment lined sheet pan or pizza pan
Food processor

Pastry Dough
Ingredients
2 1/2 cups all-purpose flour
1 tsp coarse salt 
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces 
3 tbsp ice water

Directions
In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tbsp more water, 1 tbsp at a time). Do not over mix. Form dough into a thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

To Assemble:
Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.  dust a large clean work surface with flour and roll the dough into a large circle about 1/4 thick. Transfer the dough to a large sheet tray lined with parchment paper. Lay the dough out flat. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling. Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm and golden about 45 to 50 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing.
Serves 6