1 cup. finely grated Parmesan cheese (4oz)
1 cup. bread crumbs
1/2 cup. butter,melted
1 T. olive oil
1 cup. finely chopped onion
1/2 cup. finely chopped green bell pepper
1/2 cup. finely chopped red bell pepper
1 tsp. minced garlic
1 cup. finely chopped mushrooms
Freshly ground white pepper
3 (8oz) pkg. cream cheese
1/2 heavy cream
1 T. hot pepper sauce
1 cup. grated Gouda cheese (4oz)
4 (6oz) cans crabmeat, drained
3/4 cup. chopped green onions
1/2 cup. fresh parsley
1/2 cup. chopped fresh cilantro
1 T. chopped shallot
1 T. chopped garlic
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup. egg substitute
1 T. balsamic vinegar
1/4 cup. water
1 1/2 cups. olive oil
Heat oven to 350*F. In medium bowl, combine Parmesan cheese, bread crumbs and butter; mix well. Press
into bottom of 9 inch spring-form pan. Heat 1 Tbsp. oil in large skillet over medium-high heat until hot. Add
onion, green and red bell pepper and garlic; sauté 2 to 3 minutes. add mushrooms, salt and white pepper;
Sauté an additional 2 to 3 minutes or until vegetables are tender. Remove from heat; set aside.
In large bowl, beat cream cheese and eggs at low speed until well mixed. Add cream, hot pepper sauce, Gouda cheese and sautéed vegetables; mix well. Fold in crabmeat. Pour into spring-form pan.
Bake 1 hour to 1 hour and 15 minutes, or until internal temperature reaches 160*F.
Meanwhile, in blender, combine onions, parsley,cilantro,shallot,garlic,salt,black pepper,egg substitute, and balsamic vinegar; blend until smooth.Alternately blend in water and 1 1/2 cups olive oil.
Remove cheesecake from oven; cool 1 hour. Refrigerate. Remove from spring form pan; cut into wedges.
Serve chilled with coulis.