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Saturday, September 20, 2014

Crab Cheesecake

Crab Cheesecake, recipe modified from Catholic Digest
110 g grated Parmesan cheese

100 g breadcrumbs
100 g unsalted butter, melted
3 boxes of cream cheese, room temperature (224g/box) 
3 yolks + 1 whole egg (65 g each weight with shell)
110 g chopped onions
2 tsp Worcestershire sauce
1 tbsp Dijon mustard
400 g fresh lump crabmeat

Method :
1. Preheat the Oven to 200 degree Celsius.
2. combine grated Parmesan cheese, breadcrumbs,  unsalted butter, melted.
3, Press into a 10 " springform pan.
4. Cream the cream cheese at low speed, until smooth
5. add in egg yolk one at a time , the whole egg add at the last . Beat at low speed just until combined.
6.fold in chopped onions, worcestershire sauce, dijon mustard, fresh lump crabmeat
7. Pour over crust. 
8. Place the cake in a large shallow pan containing hot water that comes about 1 inch uo to the side of the springform. ( Bain Marie) . Bake for 1 hours or until light golden brown, and the top is slightly  golden tan spring form.Do check the water level in the oven during bakin time.
9. Remove the cake from water bath (Bain Marie) , transfer to wire rack, and let cool for 2 hours, then cover the cake with clingwrap, refrigerate at lease 4 hours or overnight.
10. serve cold.

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