Crabmeat Cheesecake Recipe
Blue crab, Italian cheeses, Creole meunière sauce, hollandaise
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Ingredients
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Crabmeat Cheesecake Base
Creole Meunière Sauce
Hollandaise Sauce
Method
Crabmeat Cheesecake Base
- 1
Prepare the Base
Preheat the oven to 325°F (160°C). In a large mixing bowl, combine the cream cheese and mascarpone cheese. Beat with an electric mixer until smooth and creamy.
- 2
Add Crab and Seasoning
Gently fold in the blue crab meat, grated Parmesan cheese, eggs, lemon juice, salt, and black pepper until well combined.
- 3
Bake the Cheesecake
Transfer the mixture to a greased 9-inch springform pan. Bake for 30-35 minutes or until the center is set and the edges are slightly golden. Remove from the oven and let cool.
Creole Meunière Sauce
- 4
- 5
Finish the Sauce
Stir in the chopped parsley, lemon juice, and cayenne pepper. Cook for another minute, then remove from heat and set aside.
Hollandaise Sauce
- 6
Prepare the Hollandaise
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick. Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water.
- 7
Emulsify the Sauce
Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy. Season with salt and a pinch of cayenne pepper.
