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Savory Crabmeat Cheesecake with Mushroom Gravy

A rich and creamy crabmeat cheesecake topped with a flavorful mushroom gravy, perfect for gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cheesecake
  • 8 oz cream cheese, softened Use full-fat for best flavor.
  • 1 cup ricotta cheese, drained Ensure it's well-drained.
  • 1/2 cup sour cream
  • 2 pieces eggs
  • 1 tbsp lemon juice
  • 1/4 cup fresh parsley, chopped Or substitute with fresh herbs.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups crabmeat, cleaned and picked over for shells Use the highest quality for best flavor.
For the Mushroom Gravy
  • 2 tbsp olive oil
  • 1 cup mushrooms, sliced Button or cremini work well.
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch, dissolved in 2 tbsp water
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly with cooking spray or butter.
  2. In a large bowl, blend the cream cheese, ricotta cheese, and sour cream until smooth.
  3. Add the eggs, lemon juice, parsley, salt, and pepper, mixing well.
  4. Gently fold in the crabmeat.
  5. Pour the mixture into the prepared springform pan. Smooth the top with a spatula.
Baking
  1. Place the cheesecake in the oven and bake for 45-50 minutes, or until the center is set and just slightly jiggly.
  2. If the edges start browning too quickly, cover them loosely with foil.
  3. While the cheesecake is baking, prepare the mushroom gravy.
Making the Gravy
  1. Heat olive oil in a skillet over medium heat.
  2. Add sliced mushrooms and cook until browned and tender, about 4-5 minutes.
  3. Add minced garlic and sauté for an additional minute.
  4. Stir in the vegetable broth and soy sauce. Allow to simmer for about 5 minutes.
  5. Thicken the gravy: Stir in the cornstarch mixture, cooking until thickened, about 2-3 minutes. Season with salt and pepper as needed.
Final Steps
  1. Remove the cheesecake from the oven and let it cool for about 10 minutes before carefully removing the springform pan.
  2. Slice and serve the cheesecake warm, drizzled generously with the mushroom gravy.

Notes

This dish can be made a day in advance. Reheat slices in the microwave or oven before serving. Use fresh herbs for added flavor and presentation. Store leftovers in an airtight container in the refrigerator for up to 3 days. The mushroom gravy can be stored separately.