Crab Cheesecake


serves 10-12
1 stick (8 Tbsp)100 g butter or margarine
175 g water biscuits, finely crushed
1 tbsp fennel seed
grated rind of 1/2 lemon
freshly ground black pepper/salt

for the filling

450 g full fat soft cheese
grated rind and juice of 1 lemon
4 eggs, separated
300 ml double or whipping cream
freshly ground black pepper
30 g powdered gelatine
6 tbsp dry white wine
225 g cooked white crabmeat, flaked
50 g peeled prawns, chopped

for the topping

300 ml soured cream
100 g peeled prawns, chopped
75 g black lumpfish roe
12 unpeeled prawns


1. Melt the butter or margarine in a saucepan over a gentle heat and stir in the water biscuit crumbs with the fennel seed, lemon rind and salt and pepper to taste.

2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill.

3. Soften the cheese in a large mixing bowl. Beat in the lemon rind and juice, egg yolks, cream and salt and pepper to taste.

4. Put the gelatine and white wine into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.

5. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.

6. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture, together with the flaked crabmeat and chopped prawns.

7. Spoon the mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3-4 hours until set.

8. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.

9. Mix the soured cream with the chopped prawns and spread over the top of the cheesecake.

10. Garnish with small spoons of lumpfish roe and prawns

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