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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 24 |
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This savory cheesecake is a sure hit for entertaining. Serve it with crackers or baguette slices. Pesto brings out the best in the crabmeat.Carolyn Butterfield, Lake Stevens, Washington Ingredients:
1 cup crushed roasted vegetable-flavored butter crackers |
3 tablespoons butter, melted |
3 packages (8 ounces each) cream cheese, softened |
1 cup sour cream |
3/4 cup shredded asiago cheese |
3 tablespoons prepared pesto |
1 teaspoon grated lemon peel |
1/2 teaspoon salt |
2 eggs, lightly beaten |
1 cup fresh crabmeat |
1 cup canned water-packed artichoke hearts, chopped |
additional prepared pesto |
assorted crackers |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 8 minutes. Cool on a wire rack.
3. In a large bowl, beat the cream cheese, sour cream, Asiago cheese, pesto, lemon peel and salt until smooth. Add eggs; beat on low speed just until combined. Fold in crab and artichokes. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325° for 55-65 minutes or until center is just set and top appears dull. 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.
5. Remove sides of pan. Drizzle with additional pesto; serve with crackers. Yield: 24 servings.
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