Recipe

Crab Cheesecake Recipe

	55to64 / All my dishes 1 year, 2 months ago I love savory cheesecakes and this is one of my favorites. You can serve it slightly warm as a main dish for brunch or serve it with crackers at a party and it will serve 12 to 16 easily. Prep:20m Cook:50m Servings:12	55to64
	elegant company savory

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Ingredients

CRACKER CRUST

1 cup crushed buttery crackers (I use Ritz or Town House)

3 tablespoons melted butter

FILLING

16 ounces cream cheese

3 medium eggs

3/4 cup sour cream - divided into 1/4 and 1/2 cup portions

1 teaspoon fresh lemon juice

2 teaspoons grated onion

1/2 teaspoon Old Bay seasoning

1 drop Tabasco sauce

1/8 teaspoon freshly ground black pepper

2 cups crab meat, picked over for shells

Directions

CRACKER CRUST

Combine butter and crumbs.

Pat into the bottom of a 9 inch springform pan.

Bake 10 minutes at 350°. Set aside to cool.

Set oven to 325°.

FILLING

Beat together the cheese, eggs and 1/4 cup sour cream until creamy and light.

Add the remaining ingredients EXCEPT for the crab and the 1/2 cup of sour cream

Fold the crab thoroughly into the filling.

Pour filling into the cooled cracker crust.

Bake about 50 minutes or until the edges seem set but the center still jiggles a bit.

Remove from oven.

Immediately run dampened think bladed knife around the outside of the cheesecake to loosen it from the side of the pan. This will minimize any cracking of the surface of the cheesecake.

Cool on a wire rack.

When cool, or at desired temperature for serving, remove the side piece of the springform pan.

Spread the remaining 1/2 cup sour cream on top of the cheesecake.

NOTE 1: This cake is a versatile dish. Serve it warm for brunch to six people. When cold, serve it with crackers as a canapé to 12 or more.

NOTE 2: If you want to, you can bake this in a bain marie. The Sour cream topping will usually hide any cracks.

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