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Crab Cheesecake Recipe

Ingredients

How to make it

  • 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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The Cook

55to64 River Forest, IL

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