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Creamy Crab Seafood Cheesecake Recipe

  • 65minutes

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Source: homecooking.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Filling:

  2. 2 packages (each 8 ounces/250 g) cream cheese, softened

  3. 8 ounces mascarpone cheese (250 g)

  4. 3 eggs

  5. 3/4 cup all-purpose flour (175 mL)

  6. 4 ounces cooked crabmeat pieces (125 g)

  7. 4 ounces cooked shrimp, diced (125 g)

  8. 1/4 cup diced onions, about 1/3 of a medium-size onion (50 mL)

  9. 1/4 cup diced green onions, about 4 stalks (50 mL)

  10. 2 cloves garlic, minced

  11. 1/2 teaspoon salt (2 mL)

  12. 1/4 teaspoon white pepper (1 mL)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F./160 degrees C. Prepare pan: 6-inch (15 cm) cheesecake or springform pan with 3-inch (7.5 cm) sides, lined with parchment paper.

  2. Filling:

  3. In a large mixer bowl, beat cream cheese and mascarpone on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in flour. With a rubber spatula, fold in crab , shrimp , onions, green onions , garlic , salt, and white pepper.

  4. Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving. Serve with crackers and/or fresh vegetables.

  5. Tips:

  6. Pick over the crabmeat to be sure it is free of shells.

  7. Variation:

  8. Cooked lobster or scallops work well in place of the crabmeat.

  9. Yield: 12 to 14 servings Recipe Source: 125 Best Cheesecake Recipes by George Geary (Robert Rose)

  10. Reprinted with permission.

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