Recipe

Cajun Crab Cheesecake Recipe

	Crystalwaters / All my dishes 2 years, 3 months ago This is a special treat for a special dinner party. It's quite rich so services well as a small-portion appetizer. Can also be prepped and frozen for up to 1 month. Prep:30m Cook:60m Servings:16	Crystalwate
	crab creamcheese rich elegant

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Ingredients

Crust:

1 3/4 cups plain dry breadcrumbs

2 tsp dried salt-free Cajun seasoning (or your favourite cajun spice mixture)

1/2 cup butter, melted

Filling:

2 x 8 oz pkgs cream cheese, softened

1/2 cup shredded fresh Parmesan cheese

1 Tbsp dried salt-free Dajun seasoning (see note above)

2 tsp prepared horseradish

1/4 cup dry sherry

2 eggs

2 x 6 oz cans crabmeat, well drained (or equivalent cooked fresh)

1/4 to 1/2 tsp hot pepper sauce

Diced red pepper to garnish

Directions

Preheat oven to 325F.

In medium bowl, combine all crust ingredients; mix well. Press into bottom and 1" up the sides of an ungreased 9" springform pan.

In a large bowl, combine cream cheese, Parmesan, 1 Tbsp cajun seasoning and horseradish; beat with electric mixer at medium speed until smooth. Add sherry; beat well to combine and continue to beat at high speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Stir in crabmeat and hot pepper sauce just until combined. Pour into crust-lined pan.

Bake at 325F for 50 to 60 minutes or until filling is set. Cool in pan on wire rack for 30 minutes. Cover; refrigerate at least 4 hours and up to 24 hours before serving.

(*Note: Can be frozen at this point. Remove outer ring of pan and tightly wrap cheesecake in two layers of plastic wrap; freeze for up to 1 month. Thaw, still wrapped, in fridge for 4 hours before serving.)

Just before serving, remove ring of pan; place cheesecake on serving platter and garnish with chopped red bell pepper. Serve immediately or let stand 30 minutes to warm to room temperature.

Instead of serving with a fork, can also be served with crackers or toasted baguette.

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Comments

vino4dino 2 years ago said:
This sounds similar to my cajun shrimp cheese cake. I bet it is delicious!!! I like your serving suggestions and now I know it can be frozen. Thanks for the tips!!!

lovnlaughter 1 year, 11 months ago said:
I wonder...would it still be good if I used imitation crab? I love crab at a restaurant, but I've never liked anything homemade with real crab meat.

dmajor 1 year, 3 months ago said:
I am allergic to seafood,but will pass this wonderful recipe on to my son! Great recipe!

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