PALACE CAFE CRABMEAT CHEESECAKE
Steps:
- Preparing the Pecan Crust:
- Preheat oven to 350 degrees F.
- Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.
- Preparing the Filling:
- Preheat oven to 300 degrees F.
- In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.
- Preparing the Meuniere Sauce and Garnish:
- Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.
- Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.
- To serve:
- Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.
PESTO CHEESECAKE
Make and share this Pesto Cheesecake recipe from Food.com.
Provided by Richard-NYC
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Butter spring form pan, coat with breadcrumbs--set aside.
- Beat cream cheese, ricotta and Romano cheese with electric mixer.
- Add eggs one at a time beating well after each addition.
- Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
- Layer in spring pan.
- Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.
- Cool in pan.
- Cover and wrap in plastic.
- Refrigerate 8 hours or overnite.
- Slide knife around edge of pan and remove to serve.
Nutrition Facts : Calories 212.1, Fat 18.3, SaturatedFat 10.2, Cholesterol 103.2, Sodium 269.4, Carbohydrate 4.7, Fiber 0.3, Sugar 1.9, Protein 7.8
CAJUN CRAB CHEESECAKE
Pick up traditional spicy-hot Bayou seasonings in this surprising appetizer, with and easy canned crab meat filling in a bread-crumb crust.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 5h50m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. In medium bowl, combine all crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 9-inch springform pan.
- In large bowl, combine cream cheese, Parmesan cheese, 1 tablespoon Cajun seasoning and horseradish; beat with electric mixer at medium speed until smooth. Add sherry; beat well. Beat mixture at high speed for 2 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in crabmeat and hot pepper sauce just until combined. Pour into crust-lined pan.
- Bake at 325°F. for 50 to 60 minutes or until filling is set. Cool in pan on wire rack for 30 minutes. Cover; refrigerate at least 4 hours and up to 24 hours before serving.
- Just before serving, remove sides of pan; place cheesecake on serving platter. Garnish with bell pepper. Serve immediately, or let stand at room temperature for about 30 minutes before serving. If desired, serve with assorted crackers.
Nutrition Facts : Fat 3, ServingSize 1/16 of Recipe
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