Seafood Cheesecake

Ingredients:


2 packages (8 ounces each) cream cheese, softened

8 ounces mascarpone cheese 

3 eggs

3/4 cup all-purpose flour  

4 ounces cooked crabmeat pieces 

4 ounces cooked shrimp, diced 

1/4 cup diced onion 

1/4 cup diced green onions, about 4 stalks 

2 cloves garlic, minced

1/2 tsp salt 

1/4 tsp white pepper

Prepare batter:


In a large mixer bowl, beat cream cheese and mascarpone on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in flour. With a rubber spatula, fold in crabmeat, shrimp, onions, green onions, garlic, salt and white pepper.

Baking:

Spring-form pan or 6-inch cheesecake pan with 3-inch sides, lined with parchment paper.

Preheat oven to 325 degrees. Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on rack for 2 hours. Cover with plastic wrap and refrigerate at least 6 hours before serving. Serve with crackers and/or fresh vegetables.

Tips:

Pick over the crabmeat to be sure it is free of shells.

Variation:

Cooked lobster or scallops work well in place of crabmeat.

Yield: 12 to 14 servings