Crawfish Cheesecake
Adapted from Chef John Folse
INGREDIENTS FOR CRUST:
- 3 tbsps melted butter
- 1 egg white
- 1 cups crushed butter crackers (like Ritz)
METHOD FOR CRUST:
Preheat oven to 350°F. In a small bowl, combine melted butter, egg white and crackers.
Press mixture into the bottom of two 4 1/2-inch springform pans (or you could use 7oz ceramic ramekins).
Bake for 8 minutes to crisp. Remove from oven and cool. Reduce the oven temperature to 250°F.
INGREDIENTS FOR FILLING:
- 1/2 pound crawfish tails, chopped
- 1 1/2 (8-ounce) packages cream cheese, softened
- 1/4 cup sour cream
- 1 1/2 tbsps cornstarch
- 1/2 tsp salt
- 1/2 tsp Zatarain's Creole seasoning
- 1/4 tsp cayenne pepper
- 1 1/2 tbsps minced onions
- 2 1/2 tbsps minced red bell pepper
- 1/4 cup sliced chives
- 1 large eggs
METHOD FOR FILLING:
In a mixing bowl, blend cream cheese, sour cream, cornstarch, salt, Creole seasoning, cayenne, onions, bell pepper and chives. Blend well, scraping down the sides of the bowl. Add egg
and mix well, scraping down the sides of the bowl again. Fold in the chopped crawfish tails.
Pour the batter over the cooled crust.
Bake for 1 hour. Turn the oven off and leave the cake in the oven for another hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve. Serve with crackers or alone.
14 comments:
Holy yum! This sounds fantastic...
What a great recipe! I am always looking for creative dips. I'd love to serve this with more Ritz crackers!
I love crawfish cheesecake! I always order it if it is on the menu. I recently had it at Cresent City Brewhouse and they served it drizzled with the greatest sauce. I will try to find out what it was for you.
Your Sister,
Jessica
Yum Yum Yum! That cheesecake looks divine!
WOW..I have never seen anything like it before!
A savory New Orleans style cheesecake - I love it! What a unique and tasty dish.
I'm going to be in New Orleans next weekend for work (by the convention center) - I'd love any food recommendations you have :)
All that and it's beautiful too! Now if I could just finnagle a dinner invitation!
This looks fab! I love how you introduce all you meat to NO cooking.
This looks awesome and I love that you did a savory cheesecake!
I've never seen this recipe before. Sounds and looks wonderful!
I love NEW ORLEANS.. I MUST SAY THIS IS A PRETTY INTERESTING RECEPIE!!
I don't want this to me my meal when I come to DC next week ... but I was thinking you could have it in the fridge for us to snack on throughout the week :)
Your sister,
Jessica
Wow Jessica,
I am also from Louisians and have moved away from home. I came to love cooking when I moved away from Lafayette and didn't have home cooked meals from my family or cajun cuisine restaurants to go dine. You recipes and web page are inspiring. Again, WOW. Thanks for sharing your love of food.
Natalie Durr Jackson
Birmingham, AL
Didn't edit before I sent.. Louisiana
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