Crabmeat Cheesecake Recipe

Prepare crust

Preheat the oven to 350°F (175°C). Pulse crackers or panko in a food processor until fine. Mix crumbs with melted butter and Parmesan. Press about 1/4 inch of the crumb mixture into the bottom of a 6-inch springform pan (or into four 4-inch ramekins for individual portions). Bake 8–10 minutes until set and lightly golden. Remove and cool while preparing the filling.

Prepare cheeses

Preheat oven to 325°F (160°C). In a large bowl, beat the room-temperature cream cheese until smooth. Add ricotta, mascarpone and grated Parmesan and beat until fully combined and creamy.

Flavor the base

Whisk in the eggs one at a time until smooth. Stir in lemon zest, lemon juice, Worcestershire, Dijon, hot sauce (if using), salt, pepper and chives. Taste and adjust seasoning carefully — mixture should be well seasoned because it will mellow when baked.

Fold in crab

Gently fold in lump blue crabmeat, taking care not to break up the lumps. If using individual ramekins, divide filling among them; if using a springform pan, pour filling onto the prepared crust and smooth the top.

Bake the cheesecake

Place the pan(s) on a baking sheet and bake at 325°F (160°C) for 30–40 minutes for a 6-inch springform (20–25 minutes for individual ramekins) or until the center is just set with a slight jiggle. Do not overbake. Remove from oven, allow to cool 15 minutes, then run a thin knife around the edge to prevent cracking. Chill in refrigerator at least 1 hour (or up to overnight) to firm and develop flavor.

Make the sauce

In a small skillet over medium heat, melt 2 tablespoons of the butter. Add minced shallot and sauté 1–2 minutes until softened but not browned. Add minced garlic and cook 30 seconds. Deglaze with white wine and simmer until nearly evaporated, about 1 minute. Stir in lemon juice, Creole seasoning, paprika and capers (if using). Remove from heat and whisk in the remaining butter 1 tablespoon at a time until the sauce is glossy and emulsified. Finish with chopped parsley and keep warm on the lowest heat setting or set aside; the sauce can be gently reheated before serving.

Make hollandaise (stovetop or double boiler)

Set a heatproof bowl over (but not touching) a pot of barely simmering water. Whisk egg yolks with lemon juice and a pinch of salt until slightly thickened. Whisk constantly while slowly drizzling in warm melted butter until sauce is thick, silky and coats the back of a spoon. Remove from heat and whisk in cayenne and remaining salt to taste. Keep warm (cover and place over warm water) until plating. If hollandaise becomes too thick, whisk in a teaspoon of warm water or lemon juice to loosen.

Remove chilled crabmeat cheesecake from refrigerator and release from springform or unmold ramekins. Place on warmed plates.

Spoon 1–2 tablespoons of Creole Meunière around the base or lightly over the top of each cheesecake portion to add bright, buttery Creole flavor.

Drizzle 1 tablespoon of Hollandaise over the top of each portion (or serve on the side) to add richness and a smooth finish.

Garnish with microgreens or baby arugula, extra chopped chives or parsley, and a lemon wedge. Serve immediately so sauces are warm and the cheesecake is chilled but not cold-brittle.