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Avocado and Ancho Chile Cheesecake with Crab Fondue

Monday, 26 May 2008

Description

This recipe is from the Inn at Loretto in Santa Fe, New Mexico.

Ingredients

At a glance
Cuisine
French
Ingredient
Seafood
Cheese
Cooking Method
Bake
Heat Level
1
Chile
Ancho
Meal/Course
Appetizer/Hors d'oeuvre
Main Course
Serves
10-12 as an appetizer; 6-9 as an entree

For the Crust:

  • 1 cup grated Parmesan cheese

  • 1 cup breadcrumbs

  • ½ cup unsalted butter, melted


For the Filling:

  • 1 3/4 pound cream cheese

  • 1 large egg

  • ½ cup heavy cream

  • 1 cup Monterey Jack cheese, grated

  • 4 ripe avocados

  • 1/4 cup ancho chile puree

For the Crab Fondue:
  • 1/4 cup vegetable oil

  • 1 cup shallots, finely minced

  • 1 cup white wine

  • 1 quart heavy cream

  • 2 sprigs of fresh tarragon

  • 8 ounces jumbo lump crab meat

  • Chopped tarragon for the garnish

Methods/steps

For the Crust and Filling:

Pre-heat the oven to 350° F

Combine crust ingredients and press the mixture firmly into the bottom of a 9-inch springform pan.

Using the paddle attachment of an electric mixer, blend the cream cheese and avocado. Add the egg and continue beating until the mixture is smooth, about 4 to 5 minutes.

Add the cheese and season with salt and pepper.

Pour the filling into the springform pan and swirl in the ancho puree to create a marbled effect.

Bake the cheesecake in the pre-heated oven until firm, about 1 hour to 1 hour and 15 minutes. Cool thoroughly on a rack. Serve at room temperature with warm crab fondue (see recipe).

For the Crab Fondue:

Heat the oil in a skillet and saute the shallots until they are translucent. Deglaze the pan with the wine and reduce the mixture by half. Add the cream and tarragon and reduce by half; the cream should coat the back of a wooden spoon.

Remove the tarragon and fold in the crab meat.

Spoon the mixture over the Avocado Ancho Chile Cheesecake and garnish with the chopped tarragon.

 


 

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