Mini Crabmeat Cheesecake Recipe

Preheat the oven to 350°F (175°C). Line a 9 x 2-inch springform pan or 12 (3–3.5-inch) mini springform or tartlet pans with parchment if needed.

In a medium bowl combine graham cracker crumbs, melted butter, grated Parmesan, black pepper and salt. Stir until crumbs are evenly moistened.

Press the crumb mixture firmly and evenly into the bottom of the pan(s) to form a compact crust about 1/4-inch thick. Use the bottom of a measuring cup to pack it down.

Bake the crust for 8–10 minutes until set and lightly golden. Remove from oven and let cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C).

In the bowl of a stand mixer fitted with the paddle (or in a large bowl with an electric hand mixer) beat the room-temperature cream cheese on medium speed until smooth, about 2 minutes, scraping down the bowl as needed.

Add ricotta, mascarpone, grated Pecorino Romano and beat on low until combined and silky, about 1–2 minutes.

Add eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overbeating to prevent too much air in the batter.

Add lemon juice, Dijon mustard, Worcestershire, hot sauce (if using), sea salt, black pepper and chopped chives. Mix on low speed until evenly distributed, scraping the bowl once to ensure uniform texture.

Pour the filling over the prepared crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the filled pan on a baking sheet. Bake at 325°F (160°C) for 30–35 minutes for mini cheesecakes (for a 9-inch one, bake 45–55 minutes), or until the edges are set and the center still has a slight jiggle.

Remove from oven and let cool on a wire rack for 15 minutes while you prepare the crab topping. Then refrigerate uncovered for at least 1 hour to firm slightly before topping (or chill fully for up to 4 hours).

While the cheesecake is cooling, heat 2 tbs unsalted butter in a skillet over medium heat. Add the minced shallot and sauté 1–2 minutes until translucent and fragrant, without browning.

Add the picked-over jumbo lump crabmeat gently to the skillet just to warm through; stir carefully to avoid breaking lumps, about 1 minute.

Stir in lemon zest, chopped parsley, salt and pepper. Remove from heat and transfer the crab to a bowl to cool slightly.

In a small bowl combine Panko breadcrumbs and grated Asiago. Toast the mixture in the skillet over medium heat, stirring, 2–3 minutes until golden and crisp. Remove from heat and let cool.

When the cheesecake is chilled enough to hold a topping, arrange the warmed crabmeat on top in an even layer (for minis, divide evenly). Sprinkle the toasted Panko-Asiago mixture over the crab to create a light crust.

Return the cheesecakes to the oven at 325°F (160°C) for 6–8 minutes to meld the topping (optional) or broil on low for 1–2 minutes to lightly brown the Panko—watch closely to avoid burning.

Remove from oven and drizzle a small amount of olive oil over each cheesecake. Garnish with extra chopped chives and a light grating of lemon zest if desired.

Let cool slightly for 5–10 minutes, then serve warm or at room temperature with lemon wedges on the side. Leftovers can be refrigerated up to 2 days; bring to room temperature before serving.