CRAWFISH CHEESECAKE

Ingredients

1. ½ (13.7-ounce) box Ritz crackers
2. 1 cup unsalted butter, melted
3. ½ pound andouille sausage, sliced
4. ½ pound crawfish tail meat
5. ¼ cup chopped fresh jalapeño pepper
6. 24 ounces cream cheese, softened
7. 1/3 cup sour cream
8. 1 tablespoon chopped fresh thyme
9. 1 teaspoon kosher salt
10. ½ teaspoon ground black pepper
11. 3 large eggs
12. ½ cup Crawfish Beurre Blanc, recipe follows

Instructions

1. Preheat oven to 325°.
2. In the bowl of a food processor, add crackers, and process until finely chopped. In a medium bowl, combine cracker crumbs and butter. Press mixture into bottom and 1 inch up sides of a 9-inch springform pan. 
Bake 10 minutes; set aside.
3. In a medium skillet over medium high heat, add sausage, and cook until lightly browned, about 5 minutes. Add crawfish and jalapeño, and cook until jalapeño softens, about 3 minutes. Remove from heat. Set aside, and let cool.
4. In a large bowl, beat cream cheese and sour cream with a mixer at medium speed until creamy. Gradually add crawfish mixture, thyme, salt, and pepper, and beat until combined. Add eggs, one at a time, beating until just combined after each addition.
5. Pour cream cheese mixture over prepared crust. Set springform pan in a roasting pan, and fill with water half-way up the sides of the springform pan. Bake until set and cheesecake jiggles lightly in the center, about 
1 hour. Remove from oven, and let cool completely on a wire rack. Cover, and refrigerate at least 4 hours or up to 3 days before serving. Serve with Crawfish Beurre Blanc, if desired.
6. Crawfish Beurre Blanc
   Serves 6
   Write a review

   Save Recipe

   Print
   Ingredients

   1. 2 teaspoons vegetable oil
   2. ¼ pound crawfish tail meat
   3. ¼ cup chopped shallot
   4. 1 teaspoon kosher salt, divided
   5. ½ cup dry white wine
   6. ½ cup white wine vinegar
   7. 1 tablespoon hot sauce
   8. 4 sprigs thyme
   9. 1 tablespoon peppercorns
   10. 2 cloves garlic
   11. ½ cup heavy whipping cream
   12. 1 cup unsalted butter, cubed

   Instructions

   1. In a medium skillet over medium-high heat, add oil. Stir in crawfish, shallot, and 1/2 teaspoon salt; cook until shallot is tender, about 3 minutes. Set aside, and let cool.
   2. In a medium saucepan over medium-high heat, combine wine, vinegar, hot sauce, thyme, peppercorns, and garlic, and cook until reduced by one-third, about 
15 minutes. Strain liquid through 
a fine mesh strainer; return 
liquid to pan.
   3. Add cream, and cook until the mixture thickens enough to coat the back of a spoon, about
   4. 10 minutes. Reduce heat to medium-low. Stir in butter, one cube at a time, until butter is melted and the sauce is smooth; stir in remaining ½ teaspoon salt. Stir in crawfish mixture. Serve immediately.