48 Crab and Roasted Pepper Cheesecake March 2018

Crab and Roasted Pepper Cheesecake


4 ounces grated Fontina cheese,

4 ounces grated Parmesan cheese

8 ounces roasted, seeded, and chopped red peppers,

1/4 cup heavy cream,

1/4 cup flour,

2 pounds cream cheese,

3 whole eggs, 3 egg yolks,

2 Tablespoons Dijon Mustard

2 tablespoons minced chives,

1 pound flaked red or blue crab


Beat the cream cheese in a mixer until smooth. Add the heavy cream, whole eggs, and egg yolks. Add the mustard and mix well. Add the cream and the flour and blend well. Fold in the crab, the peppers, and the remaining cheeses except 1 ounce of the parmesan.  Butter a 10 inch spring form pan and sprinkle in the remaining parmesan making sure to distribute the cheese well. Fill the pan with the cream cheese/crab mixture and bake in a water-bath at 240 degrees F. for 1 hour and 40 minutes. Turn the oven off and let the cheesecake sit in the water in the oven for about 40 minutes. Remove the pan from the water and refrigerate the cake for at least 3 hours before slicing for service.

Serves 16 for lunch or appetizer