Recipe courtesy of Little Gem Saloon
Crawfish Cheesecake
Total:
10 hr 30 min
Active:
30 min
Yield:
12 servings
Level:
Easy
Total:
10 hr 30 min
Active:
30 min
Yield:
12 servings
Level:
Easy

Ingredients

Corn Maque Choux Sauce:
  • 2 tablespoons canola oil
  • 1/3 cup finely diced celery
  • 1/3 cup finely diced onions
  • 1/4 cup finely diced green bell peppers
  • 1/4 cup finely diced red bell peppers
  • 3 ears sweet corn, roasted and kernels removed
  • 2 tablespoons Cajun seasoning 
  • 2 cups heavy cream 
  • 2 tablespoons butter 
Crawfish Cheesecake:
  • 3 pounds cream cheese
  • 1 cup plus 3 tablespoons panko breadcrumbs
  • 2 tablespoons minced celery 
  • 2 tablespoons minced yellow onions 
  • 2 tablespoons minced green bell peppers 
  • 2 tablespoons minced red bell peppers 
  • 2 tablespoons lemon juice 
  • 2 tablespoons Creole seasoning 
  • 1 teaspoon minced garlic 
  • 3 eggs 
  • 1 pound crawfish tails, rinsed and patted dry 
  • 2 capfuls liquid crab boil
  • Shredded romano cheese

Directions

Special equipment: a springform pan

For the sauce: In a medium saucepan heat the oil, and then saute the celery, onions, green bell peppers, red bell peppers and corn until the onions are translucent. Add the Cajun seasoning and reduce the heat. Cook the vegetables until they soften and turn light golden brown. Add the cream and simmer until slightly thickened. Stir in the butter until fully combined and glossy.

For the cheesecake: Preheat the oven to 325 degrees F. Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed to cream. Add 1 cup of the breadcrumbs, the celery, green bell peppers, red bell peppers and eggs.

In a large bowl, combine the crawfish and liquid crab boil and toss to combine. Add the crawfish, lemon juice, Creole seasoning and garlic to the cream cheese mixture and mix until incorporated. Pour the mixture into a springform pan. Top with some romano cheese and the remaining 3 tablespoons breadcrumbs.

Wrap the base of the pan with foil and place the pan in a water bath. Cover the top of the pan with foil and cut vent holes for the steam to escape. Bake until the cheesecake is set, about 2 hours.

Cool the cake to room temperature, and then refrigerate until cold.

Preheat the oven to 425 degrees F.

Cut a generous slice and place on an oven-safe plate. Bake until warmed through, 5 to 6 minutes. Top with the corn maque choux sauce and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Crawfish Pie

Recipe courtesy of Emeril Lagasse

Crawfish Dip

Crawfish Bread

Recipe courtesy of Emeril Lagasse

Crawfish Turnovers

Recipe courtesy of Emeril Lagasse

Crawfish Etouffee

Recipe courtesy of Treva Chadwell

Crawfish Boil

Recipe courtesy of Nealey Dozier

Crawfish Imperial

Recipe courtesy of Emeril Lagasse

Crawfish Etouffee

Recipe courtesy of Emeril Lagasse

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Sugar Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c