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.
- •••••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
- Combine Parmesan, bread crumbs & butter. Press into bottom of 12" springform pan. Set aside.
- Heat oil in skillet. Add onions, peppers, salt and pepper. Cook until peppers are soft, about 3 minutes.
- 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.
- 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.