Crab-shrimp variation shows cheesecake isn’t just for dessert

George Geary spends his time crisscrossing the country teaching others how to bake the perfect cheesecake.

For those who can't make it to one of his classes in Los Angeles or Dallas or even Philadelphia, the professional pastry chef has collected his techniques and recipes in "125 Best Cheesecake Recipes." Available in October, the 192-page paperback features recipes suitable for appetizers, entrees and desserts — everything from traditional New York-Style Cheesecake to savory Creamy Crab Seafood Cheesecake.

"You will find cheesecakes on restaurant menus from New Jersey to Toronto. Everybody loves them," Geary says. "Simple, yet elegant, cheesecakes are much easier to make than other traditional cakes, such as a layer cake, for instance, but equally, if not more, impressive."

The book's introduction contains tips, techniques, information about basic ingredients and answers to frequently asked questions from his classes. Recipes are separated into chapters by flavors and ingredients, with additional chapters on mini-cheesecakes and bars, guilt-free cheesecakes and sauces. The book is enhanced by 16 pages of color photographs.

Cooked lobster or scallops can be substituted for the crabmeat in the following savory cheesecake recipe.

• 2 (8-ounce) packages cream cheese, softened
• 8 ounces Mascarpone cheese (see note)
• 3 eggs
• 3/4 cup flour
• 4 ounces cooked crabmeat pieces
• 4 ounces cooked shrimp, diced
• 1/4 cup onion, diced (about 1/3 of a medium onion)
• 1/4 cup green onions, diced (about 4 stalks)
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Cracker Crust (recipe follows)

Heat the oven to 325 degrees.

In a large mixer bowl, beat the cream cheese and Mascarpone on medium-high speed for 3 minutes. Add the eggs, 1 at a time, beating after each addition. Mix in the flour.

Using a rubber spatula, fold in the crabmeat, shrimp, onion, green onion, garlic, salt and white pepper. Pour the batter over the frozen Cracker Crust. Bake for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours.

Cover with plastic wrap and refrigerate for at least 6 hours before serving. Serve with crackers or fresh vegetables or both.

Editor's note: Mascarpone cheese, made from cow's milk, is a soft double or triple cream cheese produced in Switzerland and in Italy's Lombardy and Tuscany regions. Look for it at Italian markets and specialty foods stores and in some major supermarkets.

Makes 12 to 14 servings.

• 3/4 cup crackers, crushed
• 2 tablespoons unsalted butter, melted

In a medium bowl, combine the cracker crumbs and butter. Line a 6-inch cheesecake or springform pan that has 3-inch sides with parchment paper. Press the crumb mixture into the bottom of the cheesecake pan and freeze.