Crab Pesto Cheesecake

Name: Crab Pesto Cheesecake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 24
Cuisine: Global
Ingredients: 237 milliliters canned water-packed artichoke hearts, chopped; 177 milliliters shredded Asiago cheese; 3 Tbsps butter, melted; 237 milliliters crushed roasted vegetable-flavored butter crackers; 237 milliliters fresh crabmeat; 24 servings Assorted crackers; 680 grams packages each) cream cheese, softened; 2 eggs, lightly beaten; 1 teaspoon grated lemon peel; 3 Tbsps prepared pesto; 24 servings Additional prepared pesto; 1 teaspoons salt; 237 milliliters sour cream

This recipe serves 24. One portion of this dish contains about 7g of protein, 26g of fat, and a total of 317 calories. If $1.11 per serving falls in your budget, Crab Pesto Cheesecake might be an outstanding pescatarian recipe to try. Head to the store and pick up roasted vegetable-flavored butter crackers, lemon peel, crabmeat, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

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Wrap

Equipment you will use

Springform Pan

Aluminum Foil

In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan.

Ingredients you will need

Cracker Crumbs

Butter

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Bowl

Frying Pan

Place pan on a baking sheet.

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Baking Sheet

Frying Pan

Bake at 350° for 8 minutes. Cool on a wire rack.

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Wire Rack

Oven

In a large bowl, beat the cream cheese, sour cream, Asiago cheese, pesto, lemon peel and salt until smooth.

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Asiago Cheese

Cream Cheese

Lemon Peel

Sour Cream

Pesto

Salt

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Bowl

Add eggs; beat on low speed just until combined. Fold in crab and artichokes.

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Artichoke

Crab

Egg

Pour over crust.

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Crust

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

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Water

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Springform Pan

Baking Pan

Bake at 325° for 55-65 minutes or until center is just set and top appears dull.

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Oven

Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

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Water

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Springform Pan

Wire Rack

Knife

Remove sides of pan.

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Frying Pan

Drizzle with additional pesto; serve with crackers.

Ingredients you will need

Crackers

Pesto

Equipment

Ingredients

Servings:

237milliliters

canned water-packed artichoke hearts, chopped 177milliliters

shredded Asiago cheese 3Tbsps

butter, melted 237milliliters

crushed roasted vegetable-flavored butter crackers 237milliliters

fresh crabmeat 24servings

Assorted crackers 680grams

packages each) cream cheese, softened 2

eggs, lightly beaten 1teaspoon

grated lemon peel 3Tbsps

prepared pesto 24servings

Additional prepared pesto 1teaspoons

salt 237milliliters

sour cream

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Walter Hansel The North Slope Vineyard Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 39 dollars per bottle.

Walter Hansel The North Slope Vineyard Chardonnay

This vineyard site slopes 40 feet South to North with terrific sun exposure throughout the day and into the sunset. This is a field blend of French clone 95 and clone 76. These wines tend to show their Burgundy heritage.