What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Savory Crab Cheesecake
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- #25323
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3/4 cup chopped onion
1 clove garlic, minced
1 tablespoon butter or margarine
1 container (15 oz.) light ricotta cheese
1/2 cup half-and-half or light cream
1/2 cup dijon or country-style dijon mustard
2 tablespoons all-purpose flour
2 eggs
1 package (6 oz.) frozen crab meat, thawed
OR
1 1/2 cup shredded crab-flavored surimi seafood
1/2 cup thinly sliced green onions
3/4 cup shredded parmesan cheese, divided
1 teaspoon finely chopped fresh dill weed
assorted crackers
directions
In small skillet, cook onion and garlic in butter about 5 minutes or until tender; cool. With electric mixer, blend Ricotta cheese, half-and-half, mustard and flour until smooth. Add eggs, one at a time, blending until smooth.
Stir in crab meat, green onions, 1/2 cup Parmesan cheese, cooled onion mixture and dill. Pour batter into lightly greased 9-inch springform pan; sprinkle with remaining 1/4 cup cheese. Bake at 350 degrees F 40 minutes or until center is set.
Cool on wire rack to room temperature; chill. Let stand at room temperature 30 minutes before serving. Serve as a spread on crackers.
added by
neris
nutrition data
Nutritional data has not been calculated yet.
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