{"id":8850,"date":"2022-11-10T15:43:32","date_gmt":"2022-11-10T22:43:32","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=8850"},"modified":"2023-01-23T11:16:45","modified_gmt":"2023-01-23T18:16:45","slug":"savory-cheesecake-with-crab-fondue","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2022\/11\/10\/savory-cheesecake-with-crab-fondue\/","title":{"rendered":"Savory Cheesecake with Crab Fondue"},"content":{"rendered":"<p>Cheesecake doesn&#8217;t have to be sweet. It can also be a savory affair. Just try this spicy take on it. It&#8217;s an Avocado and <a href=\"https:\/\/www.seafood-harvest.com\/?s=ancho\">Ancho Chile<\/a> Cheesecake with Crab Fondue that we first encountered years ago from the <a href=\"https:\/\/www.hotelloretto.com\/\">Inn at Loretto<\/a>.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<h3>Avocado and Ancho Chile Cheesecake with Crab Fondue Ingredients<\/h3>\n<h4>Crust:<\/h4>\n<ul>\n<li>1 cup grated Parmesan cheese<\/li>\n<li>1 cup breadcrumbs<\/li>\n<li>\u00bd cup unsalted butter, melted<\/li>\n<\/ul>\n<h4>Filling:<\/h4>\n<ul>\n<li>1 3\/4 pound cream cheese<\/li>\n<li>1 large egg<\/li>\n<li>\u00bd cup heavy cream<\/li>\n<li>1 cup Monterey Jack cheese, grated<\/li>\n<li>4 ripe avocados<\/li>\n<li>1\/4 cup ancho chile puree<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>Pre-heat the oven to 350 degrees F<\/li>\n<li>Combine crust ingredients and press the mixture firmly into the bottom of a 9 inch springform pan.<\/li>\n<li>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.<\/li>\n<li>Add the cheese and season with salt and pepper.<\/li>\n<li>Pour the filling into the springform pan and swirl in the ancho puree to create a marbled effect.<\/li>\n<li>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 below).<\/li>\n<\/ol>\n<h3>Crab Fondue Ingredients<\/h3>\n<ul>\n<li>1\/4 cup vegetable oil<\/li>\n<li>1 cup shallots, finely minced<\/li>\n<li>2 sprigs of fresh tarragon<\/li>\n<li>1 cup white wine<\/li>\n<li>1 quart heavy cream<\/li>\n<li>8 ounces jumbo lump crab meat<\/li>\n<li>Chopped tarragon for the garnish<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>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.<\/li>\n<li>Remove the tarragon and fold in the crab meat.<\/li>\n<li>Spoon the mixture over the Avocado Ancho Chile Cheesecake and garnish with the chopped tarragon.<\/li>\n<\/ol>\n<p>Yield: Serves 10-12 as an appetizer or 6 \u2013 9 as an entree<\/p>\n<p><a href=\"https:\/\/www.pexels.com\/photo\/hot-fondue-with-cups-on-garden-table-7510727\/\">Photo by Matheus Bertelli from Pexels<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Check out this Avocado and Ancho Chile Cheesecake with Crab Fondue that we first encountered years ago from the Inn at Loretto.<\/p>\n","protected":false},"author":5,"featured_media":8851,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[1303,1166,1301,1302,1304,191],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8850"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=8850"}],"version-history":[{"count":2,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8850\/revisions"}],"predecessor-version":[{"id":8853,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8850\/revisions\/8853"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/8851"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=8850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=8850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=8850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}