How To make Crab Cheesecake

Ruffino's: Crabmeat Cheesecake

CRABMEAT CHEESECAKE – Jumbo lump crabmeat, Italian cheeses, Creole meunière sauce, hollandaise

Oeuf Aux Pomme De Terre and Savory Crabmeat Cheesecake (Eggs in a Potato Skin / Crabmeat Cheesecake)

Eggs! Two fantastic and elegant ways! Soft scrambled with shallots and sour cream in a baked crispy potato skin, and in a savory soufflé with crabmeat!

Vegan Crab Cheesecake

Vegan Crab Cheesecake
Ingredients: * 1 cup raw cashews
* 1 cup coconut cream
* 8 ounces vegan cream cheese
* 1 Tbsp cornstarch
* 1/2 cup hearts of palm
* 1/2 cup seaweed
* 1/2 cup chopped mushroom
* 1/2 cup chopped trinity onion, bell pepper, celery
* 1 Tbsp melted coconut oil
* 2 tsp lemon zest
* 1-2 Tbsp lemon juice * 1/4 tsp sea salt (more to taste)
CRUST
* 3/4 cup gluten-free rolled oats
* 3/4 cup raw almonds
* 1/4 tsp sea salt
* 4 Tbsp coconut oil (melt)
Instructions
1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain. (or boil them for 25 minutes on high)
2. In the meantime, preheat oven to 350 degrees
3. Add oats, almonds, and sea salt to a blender and pulse on high until a fine meal is achieved.
4. Remove lid and add melted coconut oil, start with 4 Tbsp Pulse on low until a loose dough is formed, scrape down sides as needed. If it’s crumbly or too dry, add a little more coconut oil.
5. Transfer mixture to springform pan and spread evenly.
6. Bake for 15 minutes, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven to 325 degrees.
7. Once cashews are soaked and drained, add to a blender with coconut cream, vegan cream cheese, corn starch, coconut oil, lemon zest, lemon juice, and sea salt. Blend on high until very creamy and smooth, scrape down sides as needed. Transfer to a bowl and fold in mushrooms, trinity, seaweed and hearts of palm
8. Taste and adjust flavor as needed, adding more lemon juice, lemon zest for tartness, salt for flavor, and/or your favorite creole seasoning blend.
9. Pour filling over the crust and spread into an even layer.
10. Bake for 50 minutes to 1 hour, until the edges look slightly dry and the center appears slightly “jiggly” but not liquidy.
11. Let rest for 10 minutes at room temperature, then serve.
12. To serve, release spring form pan and cut into triangles. Top & enjoy

Beth's Creme Brûlée Cheesecake Recipe | ENTERTAINING WITH BETH

Learn how to make my Creme Brûlée Cheesecake recipe, a real showstopper of a dessert! It's the perfect dessert recipe when you need to impress a crowd.
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BETH'S CRÈME BRULEE CHEESECAKE RECIPE
Serves 8-10

INGREDIENTS:
For crust:
9 graham crackers
1 tbsp (13g) sugar
pinch of salt
5-6 tbsp (75-90ml) of melted butter

For Filling:
15 ounces (424g) ricotta cheese
8 ounces (230g) whipped cream cheese
8 ounces (230g) mascarpone cheese
¾ cup (150g) of sugar
3 eggs
2 vanilla beans, scraped of their seeds

For Topping:
3 tbsp (22g) white sugar
Kitchen Torch




METHOD:
Preheat oven to 325F (162C)

Place graham crackers in a large Ziploc bag and whack them with a rolling pin until crushed. Roll over them with rolling pin until a fine crumb forms. Transfer to a bowl, add sugar, salt and butter.

Prepare a 9 inch (23cm) spring form pan. Grease it and then wrap the bottom and sides with foil to create a seal for the water bath it will ultimately go into.


Transfer crumbs into spring form pan. Press crumbs into pan, with a measure cup to pat down. Bake for 10 mins until fragrant and set. Set aside to cool.

Meanwhile, in a food processor combine the 3types of cheese. Pulse to combine and blend until smooth. Add sugar, pulse, add eggs, one at a time, pulsing in between each addition. Add vanilla bean seeds and pulse.

Transfer batter into the cooled cheesecake pan.

Then place a large roasting pan in the oven. Place cheesecake in roasting pan, THEN fill roasting pan with hot water, until it reaches half way up the sides of the cheesecake pan, creating a water bath.

Bake for 45-50 mins until just set and slightly giggly. Then TURN OFF OVEN, open oven door slightly, and allow cheesecake to drop in temperature for 15 mins.

Remove cheesecake pan from bath. Leave roasting pan in oven until water cools down.

Remove foil from pan over the sink to drain any water.

Allow cheesecake to cool for 30 mins. Then place uncovered in the fridge overnight or for at least 4-6 hours.

Before serving. Run a sharp knife around the perimeter of the cheesecake to loosen. Then release the cheesecake spring,

Then sprinkle 3 tbsp of white sugar in an even layer on top of cake. Then taking a kitchen torch, brulee the top of the cake. It will turn into little melted sugar dots and then pools of burnt sugar. Brulee top in this manner. Place on cake stand. Top with 3 raspberries dusted with powdered sugar and a sprig of mint. And serve!


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