Crab Cheesecake
Yield
12 servingsPrep
20 minCook
60 minReady
90 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cracker crumbs
|
* |
| 3 | tablespoons |
butter
melted |
|
| 16 | ounces |
cream cheese
softened |
|
| 3 | large |
eggs
|
|
| ¼ | cup |
sour cream
|
|
| 1 | teaspoon |
lemon juice
fresh |
|
| 2 | teaspoons |
onions
grated |
|
| ¼ | teaspoon |
old bay seasoning
|
*
|
| 2 |
red hot pepper sauce
|
*
|
|
| ⅛ | teaspoon |
black pepper
fresh |
|
| 1 | cup |
crab meat
lump, canned |
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cracker crumbs
|
* |
| 45 | ml |
butter
melted |
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 3 | large |
eggs
|
|
| 59 | ml |
sour cream
|
|
| 5 | ml |
lemon juice
fresh |
|
| 1E+1 | ml |
onions
grated |
|
| 1.3 | ml |
old bay seasoning
|
*
|
| 2 |
red hot pepper sauce
|
*
|
|
| 0.6 | ml |
black pepper
fresh |
|
| 237 | ml |
crab meat
lump, canned |
|
| 118 | ml |
sour cream
|
|
Directions
Preheat the oven to 350℉ (180℃).
Mix together the crackers and butter and use the mixture to line a 9 inch springform pan.
Bake for about 10 minutes.
Set aside to cool.
Reduce the oven to 325℉ (160℃).
With an electric mixer, beat together until fluffy the cream cheese, eggs, and ¼ cup sour cream.
Add the lemon juice, onion, old bay seasoning, Tabasco, and black pepper.
Stir in the crabmeat and mix well.
Pour into the cooled crust and bake 50 minutes until the cake sets.
Remove from the oven.
Run a knife around the edge of the cake, loosening it from the pan.
Cool on a wire rack.
Remove the sides of the pan.
Spread the cake with the sour cream.
