Mediterranean Crabmeat Cheesecake

Mediterranean Crabmeat Cheesecake

The Ultimate Crabmeat Savory Cheesecake Appetizer…Hands Down!!!

Serves 12 people


10” Springform Pan (using 2/5-6” pans bake for 2 1/2 hours)

Heavy Duty Aluminum Foil

Food Processor

Nonstick Saute Pan Roasting Pan with 2-3 inch sides (to hold water & cheesecake)

Kitchen Aid Stand Mixer with Wire Whip

Parchment paper

2 qt pot (to boil water for Bain Marie-this is a gentle even cook method)

Extra large wide oven “pizza size” spatula



5-7oz Bag of Garlic & Butter Croutons, ground (any butter/garlic cracker-Keto crackers)

1/4 Stick of butter, soften (to prep pan)


6- 8 oz Philadelphia Cream Cheese, soften

1 C Heavy Cream

6 ExLg Eggs, beaten

1/2 t Slap your Mama, (cajon seasoning)

1 t Everything Seasoning

Trader Joe’s

1 C Gouda grated

1 lb Lump crabmeat, drained and picked over, removing shell

1 jar Chef Gerrie Mediterranean Roasted Red Pepper Slather, drained on paper towel. Serve the rest of jar as a garnish on top of slices.

1 T Butter 1/3 C Shallots, minced

2 cloves Garlic, minced

2 T Cream Sherry

2 t+ Fresh Dill, minced (reserve for garnish)

1 t+ Fresh Chives, minced (reserve for garnish)

1 t+ Fresh Parsley, minced

1 Lemon, zested & juice


Preheat oven to 300 degrees

1) Remove sides of Springform pan. Line bottom with foil, folding down under, smooth and tight. To avoid leakage. Attach sides. It will fit tight.

2) In food processor, grind croutons.

3) Rub pan with soften butter, sides and bottom.

4) Dump all the crumb mixture into bottom of pan. Now over parchment paper, shake & tilt pan to coat the whole pan inside. What doesn’t stick and falls onto parchment…reserve and store in ziplock bag store in freezer for next savory cheesecake.

5) Drain Mediterranean Slather on paper towel to soak up access liquid.

6) Over medium low heat, sauté shallots in butter. Once glassy, add garlic sauté for a couple of minutes. Add sherry. Turn heat up to medium and lemon juice reduce by half. You want to cook off the alcohol, leave the flavor of the sherry. Remove from heat & cool.

7) In Kitchen Aid mixer add soften cream cheese, heavy cream, beaten eggs, and dry seasonings. Install the wire whip. And beat until until smooth and fluffy like. This will take about 5-8 minutes. Stopping periodically to scrape down batter.

8) Stop mixer and add shallot & garlic mixture and grated gouda. Turn mixer on low. Mix just to blend!

9) Remove wire whip, fold in Mediterranean Slather first then and Crabmeat. Empty batter to prepared Springform pan

10) Boil 2 quarts of water for Bain Marie.

11) Center cheesecake in middle of roasting. Pull rack out from oven, enough to place roasting pan with cheesecake on it.

12) Carefully, pour water around springform pan. And bake for 2 hours.

13) Turn off oven, leave cheesecake inside oven for 1 more hour. It may have a little bit of giggle…that’s OK. Refrigerate over night.

14) Carefully run a knife around side of cheesecake. Release & remove side of pan.

15) With extra wide large “Pizza Style” Spatula remove cheesecake and place on serving cake stand or platter.

16) To cut slices, use a hot wet knife, cleaning and reheating between slicing. Garnish with reserved Slather on each slice.

17) It can re-heated in the Microwave on defrost mode for several minutes!!!

18) Appetizer for a crowd, serve with crostinis, keto crackers. Go for it!!!

Older post Newer post

Leave a comment

Please note, comments must be approved before they are published