Savory Crab Cheesecake Recipe


Savory Crab Cheesecake

Savory Crab Cheesecake

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  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Yield: Serves: 10


  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon butter or margarine
  • 1 container (15 oz.) Sargento® Light Ricotta Cheese
  • 1/2 cup half-and-half
  • 2 Tbsp. flour
  • 2 Tbsp. fines herbs (found in the spice section of many supermarkets)


  • 1

    In small skillet, cook onion and garlic in margarine until tender, about 5 minutes; cool.

  • 2

    In bowl of electric mixer, combine Ricotta cheese, half-and-half, flour, fines herbes, salt and pepper; blend until smooth. Add eggs, one at a time; blend until smooth. Stir in crab meat, green onions, Parmesan cheese and cooled onion mixture; mix well.

  • 3

    Lightly grease sides of 8 or 9-inch springform pan; pour batter into pan. Bake at 350°F 40 minutes or until center is just set. Remove to wire cooling rack; loosen cake from rim of pan with metal spatula. Cool to room temperature, or chill if made ahead. Remove from refrigerator 30 minutes before serving. Spread on assorted crackers, fresh vegetables or French bread slices.


Nutrition Facts

Serves: 10

Amount Per Serving

Calories 117

Total Fat 5.9g

Saturated Fat 3.5g

Trans Fat 1.3g

Polyunsaturated Fat 0.3g

Cholesterol 61mg

Sodium 553mg

Carbohydrates 8g

Protein 8g

Dietary Fiber 1g

Vitamin A 43RE

Vitamin C 2mg

Calcium 120mg

Iron 0mg

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