medtran49
Forum GOD!
After making this the same day, mid afternoon, I'd either make it the day before and allow to come to room temperature before serving, or make it really early in the day. It wasn't quite cool enough and oozed when I cut it after cooling for about 3 hours.
BASE
6 oz saltines
2 Tbsp grated Parmigiano Reggiano
6.5 Tbsp unsalted butter, melted
FILLING
1 Tbsp EVOO
2 large leeks, cleaned and thinly sliced, white and pale green parts only, divided
5 ounces white mushrooms, cleaned and thinly sliced
1 tsp dried thyme
16 ounces cream cheese, softened
4 large eggs
2 ounces gruyere, shredded
1 tsp Salt, divided, or to taste
1 tsp White pepper, divided, or to taste
GARNISHES
Vegetable oil for pan frying
Flour
Salt and pepper
Reserved leeks
12 ounces red and/or black seedless grapes
2 tsp honey
Pinch of salt
EVOO
Thinly sliced prosciutto if desired on the side
DIRECTIONS
Heat oven to 340. Lightly butter an 8 inch springform pan.
Using a food processor, finely grind crackers, add PR cheese and pulse to mix. Drizzle in butter with food processor running. Place mixture into spring form pan, patting down to form a level base.
Add the EVOO to the skillet over medium heat, add the leeks, reserving 1/4 cup for garnish, and thyme, sauté until leek begins to soften. Add mushrooms, half the salt and pepper, and continue to cook until mushrooms soften. Set aside to cool.
Add cream cheese to a bowl and whisk. Add eggs 1 at a time and whisk until combined thoroughly. Stir in the shredded gruyere, remaining salt and pepper, and leek mixture until combined. Pour into prepared pan and bake for 40-50 minutes on a heavy sheet pan, with a pan of hot water in the oven to add humidity. Cheesecake should slightly jiggle in center. Cool completely on a wire rack.
Drizzle grapes with honey and EVOO, sprinkle with a little salt on a small sheet pan. Toss to coat. Bake about 30 minutes until soft and juicy in same oven with cheesecake.
Right before serving, toss reserved leeks in a flour, salt, pepper mixture. Wipe out skillet previoysly used for leeks and mushrooms, heat over medium-high heat, add some vegetable oil, and shallow fry leeks until crisp and golden brown.
Place cheesecake on a serving platter with frizzled leeks on top, grapes off to the side, as well as prosciutto if desired.