Have you ever had a savory cheesecake; if not this is a must try recipe! Perfect for Christmas evening dinner, Christmas morning brunch or anytime you really want to impress! Serve topped with the Fresh Jonah Crab Salad or feel free to add a simple side salad. Thanks to Logan’s Daily Catch for their amazing partnership!
1 lb Jonah crab, well drained and separated (Reserve 1/4 lb.)
1/2 cup chopped dill
Fresh Jonah Crab Salsa
1/4 cup diced cucumber
1/4 cup diced tomatoes
2 tbsp diced red onions
2tbsp lemon juice
2tbsp Olive oil
1/2 tsp coarse salt
1/4 lb Jonah crab meat
Lightly toss all the ingredients in a bowl and refrigerate till you’re ready to use. Perfect! Garnish on top of the cheesecake adds an element of freshness.
Pre heat oven 325F
Mix the Parmigiano-Reggiano, breadcrumbs, dill and butter in a small bowl. Press the mixture into the bottom and up the sides of a greased 10 ” spring form pan.
In a large sauté pan, heat the olive oil. When the oil is hot, add the onions, and the peppers. Season the mixture with the salt and pepper. Sauté for 2 minutes, remove from the heat and cool.
Using an electric mixer beat the cream cheese until smooth. With the machine running, add the eggs, one at a time, until incorporated. Beat in the cream, cheese, and Sautéed vegetables until fully incorporated, about 2 minutes. Fold in the Jonah crab and the dill. Pour the filling into the prepared crust and bake until firm, about 1 hour.