Crab, Artichoke & Pesto “Cheesecake” with Arugula & Baguette

You can use a 9 inch springform for this, or small ramekins. I like to use ramekins because they make a nice serving size and store better. But if you have a larger family, or want to use this as a party appetizer, a springform is the way to go. This is creamy and cheesy and makes a fantastic light (er) meal for the summer.

Preheat your oven to 350. If you are using a larger springform pan, please wrap the outside in aluminum foil. Lightly grease the pan or the ramekins.

In a small bowl, crush the crackers to yield about 1 cup of crumb. Add 3 Tbsp of melted butter and combine. Press this mixture into the bottom of your pan or ramekins to form a layer of crust. Bake for 8 minutes and then allow to cool.

Reduce oven temperature to 325.

While that is cooling, beat together:

2 packages (8 ounces each) cream cheese, softened

1 small log of goat cheese

3/4 cup shredded Parmesan cheese

You can buy prepared pesto, or you can make your own in a food processor with fresh basil, olive oil and parmesan. Just blend until smooth.

Add to the cheese mixture:

3 tbsp pesto

1 tsp grated lemon zest

a pinch of salt

2 large eggs, lightly beaten

Beat all of this together until well combined, then fold in:

1 cup fresh crabmeat

1 cup artichoke hearts, chopped well

Pour over crust. Your Place springform pan or your ramekins on a large baking pan; add 1 in. of hot water to larger pan to form a water bath. Bake until center is just set. This should be roughly, 55-65 minutes. Remove from the water bath and allow to cool for at least 10 minutes to set.

Carefully run a knife around the edge to loosen and then cool 1 hour longer. Serve with an arugula salad, fresh fruit and a chunk of warm baguette.