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Crab Gouda Cheesecake Version 1

by Kevin
written by Kevin

There is a lovely restaurant in New Hope, PA called Marsha Brown.  It’s on the main strip, and located in an old church.  Whenever I visit new hope, I make it a point to drop in and grab the Crab Cheesecake appetizer with a glass of wine.  It is absolutely incredible!  I’ve been scouring the internet trying to find a recipe for it, but haven’t found many.  This recipe looks simple – and though I haven’t tried it yet, I have a feeling it’s going to be a pretty close match.  Emiril has a recipe as well, but it’s a lot more complicated….  This recipe was originally found here.  When they server it, it’s served with a side of green onion coulis, and a remoulade sauce.  To see Emril’s recipe, click here.

Crab Gouda Cheesecake Version 1

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Nutrition facts: 200 calories 20 grams fat
Rating: 4.3/5
( 3 voted )

Ingredients

  • •••••For the crust:
  • 1 1/2 cup Parmesan cheese, grated
  • 1 1/2 cup bread crumbs
  • 3/4 cup butter, melted
  • •••••For the cheesecake:
  • 1 tbsp. olive oil
  • 1 bunch green onions, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1/4 tsp. salt
  • 1 tsp. pepper
  • 2 pounds cream cheese, softened
  • 4 eggs
  • 1/2 cup cream
  • 1 cup smoked Gouda, grated
  • 1 pound (2 cups) crab meat, cooked

Instructions

  1. Combine Parmesan, bread crumbs & butter.  Press into bottom of 12" springform pan. Set aside.
  2. Heat oil in skillet. Add onions, peppers, salt and pepper. Cook until peppers are soft, about 3 minutes.
  3. Using and electric mixer, beat cream cheese, and eggs until very thick and frothy, about 4 minutes. Beat in the cream, Gouda, cooked vegetables, and crab. Beat until creamy, about 2 minutes.
  4. Pour filling over crust and bake at 350 for 1 to 1 1/4 hours. Allow to cool to room temp. Serve with crackers or toasted baguettes.
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