Crawfish Cheesecake

This savory rendition of cheesecake can be found in fine restaurants across south Louisiana.  Some will have a mental hang up with the idea of a non-dessert cake and the name itself will inspire doubt.  But, once you taste the savory goodness of this cheesecake, it will erase all doubt.

Special Equipment

9” spring form Pan

Food Processor

Hand Mixer

Ingredients

• 2 full sleeves of Ritz crackers
• 16 ounces unsalted butter (melted)
• Nonstick spray
• 8 ounces cooked crawfish tails (after boil tails are perfect)
• 8 ounces finely chopped Andouille sausage
• 2 jalapenos seeded and chopped (for a spicier cheesecake retain the seeds)
• 3 8 ounce blocks of cream cheese softened
• 1/3 cup mascarpone cheese
• 3 sprigs chopped fresh thyme discarding the stems
• 2 teaspoons Cajun seasoning
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 eggs

Process

1. Preheat oven to 325 Fahrenheit
2. Place crackers into food processor and pulse until finely chopped. 
3. Place cracker crumbs and butter into a large mixing bowl and combine thoroughly.  Mixture should have a cookie dough consistency.
4. Coat the spring form pan with nonstick spray.
5. Press crumbs into the spring form pan and spread throughout.
6. Bake for 10 minutes and set aside.
7. In a skillet over medium heat, brown sausage.  Add crawfish and jalapeno, and cook until the peppers are soft.  Remove from heat and let cool.
8. In a large mixing bowl, beat cream cheese and mascarpone with a mixer until creamy.  Slowly add crawfish mixture, thyme, and all seasoning and mix until combined.
9. Add eggs, one at a time, and beat until combined.
10. Pour cheese mixture onto crust.
11. Bake in a water bath for 50 minutes.
12. Let cool on a wire rack.
13. Cover and refrigerate overnight.

Chef’s Notes: 

• Shrimp can be substituted in this dish.
• Lump crab meat would top this dish well.

Serves:  6