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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Seafood Cheesecake Recipe

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This recipe for Seafood Cheesecake is from The Carey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sleeve butter crackers, such as Ritz
½ c. butter, melted
2 8oz. pkg. cream cheese softened
1 c. sour cream, divided
3 eggs
1 tsp. lemon juice
½ tsp. salt
1/8 tsp. black pepper
8 oz. fresh crabmeat
4 green onions, chopped (white & green parts separated)
Directions:
Directions:
Preheat oven to 350ºF. Lightly coat a 9” springform pan with nonstick cooking spray. Combine cracker crumbs and butter in a medium bowl; mix well. Press onto bottom of prepared pan. Bake 10 minutes.
Beat cream cheese and ¾ c. sour cream with a mixer until smooth. Add eggs, lemon juice, salt & pepper, beat until smooth. Stir in crabmeat and white part of green onions. Spoon into crust. Bake on a foil lined baking sheet 50-60 minutes, until top is lightly browned and center is set. Cover with foil during last 10 minutes to prevent over browning. Cool 20 minutes. Loosen sides of pan, but do not remove until completely cooled. Transfer to a serving plate, cover with plastic wrap and refrigerate until serving time. Remove plastic wrap, spread remaining ¼ c. sour cream on top and garnish with green part of onions.

 

 

 

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