Be the first to Guests will rave over this savory seafood cheesecake with crab and shrimp, so have the recipe ready to share. Serve with crackers, like a cheese ball. Make this a day in advance so it has time to chill.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- Filling:
- 2 packages (each 8 ounces/250 g) cream cheese, softened
- 8 ounces mascarpone cheese (250 g)
- 3 eggs
- 3/4 cup all-purpose flour (175 mL)
- 4 ounces cooked crabmeat pieces (125 g)
- 4 ounces cooked shrimp, diced (125 g)
- 1/4 cup diced onions, about 1/3 of a medium-size onion (50 mL)
- 1/4 cup diced green onions, about 4 stalks (50 mL)
- 2 cloves garlic, minced
- 1/2 teaspoon salt (2 mL)
- 1/4 teaspoon white pepper (1 mL)
Preparation:
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.
Filling:
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.
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.
Tips:
Pick over the crabmeat to be sure it is free of shells.
Variation:
Cooked lobster or scallops work well in place of the crabmeat.
Yield: 12 to 14 servings
Recipe Source: 125 Best Cheesecake Recipes by George Geary (Robert Rose)
Reprinted with permission.
Filling:
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.
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.
Tips:
Pick over the crabmeat to be sure it is free of shells.
Variation:
Cooked lobster or scallops work well in place of the crabmeat.
Yield: 12 to 14 servings
Recipe Source: 125 Best Cheesecake Recipes by George Geary (Robert Rose)
Reprinted with permission.
