Crab Rangoon Cheesecake

4.50 from 2 votes

A savory cheesecake filled with the ingredients of a crab rangoon including a wonton wrapper as the crust

Prep Time30

Cook Time1

rest time3

Servings: servings

Calories: 289kcal

Preheat oven to 424
Line the mini springform pans with parchment paper. One by one, brush oil onto a wonton wrapper, then place it into a springform pan. Repeat overlapping the wrappers to form a crust for the cheesecake. 5 wrappers should be good for each crust. This filling is good for 3 mini cheesecakes.
When the three crusts are formed, place more parchment on top and add pie weights or dried beans to the top. Fill it up and press down to make sure the weights are really pressing against the crust.
Bake for 30 minutes until crispy.
Meanwhile, mix the cream cheese, sour cream, egg, yolk, sugar, crab, scallions, chili flakes, soy sauce, sesame oil, and salt in a food processor. Blend until fairly smooth.
Remove the crusts from the oven. Turn oven down to 325.
Remove pie weights from the middle. Allow to cool for 5 minutes, then divide the cheesecake filling among the three pans. Some will go higher up than where the crust is and that is OK.
Bake for about 30 minutes. Remove from oven and allow to cool for 30 minutes, then put them into the fridge to cool for at least 2 hours.
Remove the cakes from the springform pans and take the parchment off the sides. Slice, then drizzle with sweet chili sauce. Serve.