1 c Crackers - ritz, crushed 3 tb Butter - melted 16 oz Cream cheese softened 3 Eggs 1/4 c Sour cream 1 ts Lemon juice - fresh 2 ts Onion - grated 1/4 ts Old Bay or chowder seasoning 2 dr Tabasco sauce 1/8 ts Ground pepper - fresh 1 c Lump crabmeat -- canned 1/2 c Sour cream Preheat the oven to 350 degrees. Mix together the crackers and butter and use the mixture to line a 9 inch springform pan. Bake for about 10 minutes. Set aside to cool. Reduce the oven to 325 degrees. With an electric mixer, beat together until fluffy the cream cheese, eggs, and 1/4 cup sour cream. Add the lemon juice, onion, Old Bay seasoning, Tabasco, and black pepper. Stir in the crabmeat and mix well. Pour into the cooled crust and bake 50 minutes until the cake sets. Remove from the oven. Run a knife around the edge of the cake, loosening it from the pan. Cool on a wire rack. Remove the sides of the pan. Spread the cake with the sour cream. Posted on rec.food.recipes by DI2@delphi.com
New Orleans native Charlie Andrews demonstrates how to make a Homemade vanilla custard cheesecake. It combines the preparation of custard pie filling and a cheesecake filling on top of a Graham cracker crust. After the cheesecake is baked and cooled, it's topped with whipped cream and a vanilla custard sauce. This recipe calls for 8 slices of vanilla cheesecake. It's soft, creamy, and absolutely delicious. Hope you all will give this recipe a try.
Vanilla custard cheesecake recipe link
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Blue Cheese Crab Cheesecake
Blue Cheese Crab Cheesecake
Chinese Buffet Imperial Crab | The Hungry Jawn
I love the Chinese Buffet! I don't know if I'll ever not love eating at that place even though sometimes the thought of not know who is making my food or what their putting in it kind of freaks me out. Welp, worry no more because I think I've mastered one of my favorite dishes from this restaurant. Enjoy!