Crab Cheesecake

Recipe Ingredients

1 cup	146g / 5.1oz	Crackers - Ritz - crushed
3 tablespoons	45ml	Butter - melted
16 oz	454g	Cream cheese softened
3		Eggs
1/4 cup	59ml	Sour cream
1 teaspoon	5ml	Lemon juice - fresh
2 teaspoons	10ml	Onion - grated
1/4 teaspoon	1.3ml	Old bay or chowder seasoning
2		Tabasco sauce
1/8 teaspoon	0.6ml	Ground pepper - fresh
1 cup	62g / 2.2oz	Lump crabmeat - canned
1/2 cup	118ml	Sour cream

Recipe Instructions

Preheat the oven to 350F 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 the oven to 325F 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 seasoning, Tabasco, and black pepper. Stir in the crabmeat and mix well. Pour into the cooled crust and bake 50 minutes until the cake sets. Remove from the oven.

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 the cake with the sour cream.

Source:
Cindy Pawlcyn, Fog City Diner

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