Crab Cheesecake
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INGREDIENTS 1 cup Ritz crackers, crushed
3 tablespoons butter, melted
2 (8-ounce) packages cream cheese, softened
3 eggs
1/4 cup sour cream
1 teaspoon fresh lemon juice
2 teaspoons onion, grated
1/4 teaspoon Old Bay Seasoning
2 drops Tabasco sauce, or to taste
1/8 teaspoon freshly ground black pepper
1 cup lump crabmeat
1/2 cup sour cream, for icingPreheat oven to 350 degrees.
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 oven temperature to 325 degrees.
With an electric mixer, beat together until fluffy the cream cheese, eggs, and 1/4 cup sour cream. Add the lemon juice, onion, Old Bay, Tabasco and black pepper. Stir in the crabmeat and mix well.
Pour into the cooled crust and bake 50 minutes, or until set. Remove from oven and 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 1/2 cup sour cream over the cake.