Crawfish Cheesecake with Crawfish Beurre Blanc

A savory Crawfish Cheesecake? You read that right! This unique recipe combines the creamy richness of cheesecake with bold flavors from andouille sausage, fresh jalapeños, and crawfish, all topped with a delectable Crawfish Beurre Blanc sauce. Ideal for adventurous food lovers and seafood aficionados alike, this savory cheesecake makes a fantastic appetizer or main course centerpiece. Let’s dive into the details of making this unforgettable dish!

Why You’ll Love This Crawfish Cheesecake

If you’re looking for a truly show-stopping recipe to impress your guests, Crawfish Cheesecake is it. The buttery Ritz cracker crust adds a slight crunch, and the creamy filling bursts with crawfish, sausage, and just the right amount of heat from the jalapeños. Moreover, when topped with the Crawfish Beurre Blanc sauce, each bite offers a rich and satisfying experience that feels straight out of a fine dining restaurant. Want more Cajun-inspired flavors? Be sure to try my Flavorful Cajun Shrimp recipe for an equally crowd-pleasing dish.

Ingredients for Crawfish Cheesecake

Crust

• ½ (13.7-ounce) box Ritz crackers
• 1 cup unsalted butter, melted

Filling

• ½ pound andouille sausage, sliced
• ½ pound crawfish tail meat
• ¼ cup chopped fresh jalapeño pepper
• 24 ounces cream cheese, softened
• ⅓ cup sour cream
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3 large eggs
• ½ cup Crawfish Beurre Blanc (recipe below)

Crawfish Beurre Blanc Sauce

• 2 teaspoons vegetable oil
• ¼ pound crawfish tail meat
• ¼ cup chopped shallot
• 1 teaspoon kosher salt, divided
• ½ cup dry white wine
• ½ cup white wine vinegar
• 1 tablespoon hot sauce
• 4 sprigs thyme
• 1 tablespoon peppercorns
• 2 cloves garlic
• ½ cup heavy whipping cream
• 1 cup unsalted butter, cubed

this Recipe

How to Make Crawfish Cheesecake

1. Prepare the Crust

1. Preheat the oven to 325°F (160°C).
2. In a food processor, pulse the Ritz crackers until they are finely chopped.
3. Next, in a medium bowl, combine the cracker crumbs with melted butter, mixing until well combined.
4. Press this mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan.
5. Bake the crust for 10 minutes, then set it aside to cool.

2. Cook the Sausage and Crawfish

1. Heat a medium skillet over medium-high heat, adding the sliced andouille sausage.
2. Cook until the sausage is lightly browned, about 5 minutes.
3. Add the crawfish tail meat and chopped jalapeño to the skillet, cooking until the jalapeño softens, which takes around 3 minutes.
4. Then, remove from heat and allow the mixture to cool for a few minutes.

3. Prepare the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sour cream on medium speed until smooth and creamy.
2. Gradually add the cooled sausage and crawfish mixture along with the fresh thyme, salt, and black pepper, folding gently until evenly combined.
3. After that, add the eggs one at a time, beating just until each one is incorporated to avoid over-mixing.

4. Assemble and Bake the Cheesecake

1. Pour the cream cheese mixture over the prepared crust in the springform pan.
2. Place the springform pan in a larger roasting pan, and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
3. Bake for about 1 hour, or until the cheesecake is set but still has a slight jiggle in the center.
4. Once done, remove the cheesecake from the oven and allow it to cool completely on a wire rack.
5. Finally, cover and refrigerate the cheesecake for at least 4 hours, or up to 3 days before serving.

Crawfish Beurre Blanc Sauce

1. Sauté the Crawfish and Shallot

1. In a medium skillet over medium-high heat, add the vegetable oil.
2. Stir in the crawfish, chopped shallot, and ½ teaspoon of kosher salt.
3. Cook until the shallot becomes tender, about 3 minutes. Set aside to cool.

2. Reduce Wine Mixture

1. In a medium saucepan over medium-high heat, combine the dry white wine, white wine vinegar, hot sauce, thyme sprigs, peppercorns, and garlic.
2. Let the mixture simmer until it reduces by one-third, which takes about 15 minutes.
3. Strain the liquid through a fine mesh strainer, discarding the solids, and return the liquid to the saucepan.

3. Finish the Sauce

1. Add the heavy cream to the strained wine reduction, cooking until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
2. Reduce the heat to medium-low, and gradually add the cubed butter, stirring constantly to create a smooth, velvety sauce.
3. For the final touch, season with the remaining ½ teaspoon of salt and stir in the sautéed crawfish mixture.
4. Serve the sauce immediately over slices of Crawfish Cheesecake for an unforgettable finish.

Serving Suggestions

This Crawfish Cheesecake is perfect as a rich appetizer or a main course. Try serving it alongside:

• A fresh green salad with a light vinaigrette for balance
• Garlic bread or a crusty baguette for dipping
• Sautéed green beans or asparagus to complete the meal

With the Crawfish Beurre Blanc sauce, every bite delivers an elevated dining experience that will impress everyone at the table.

Tips for the Best Crawfish Cheesecake

• Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smoother filling.
• Avoid Overmixing: Mix the eggs just until combined for a lighter texture.
• Water Bath: Baking in a water bath helps with even cooking and prevents cracks on the cheesecake.
• Chilling Time: Allow the cheesecake to chill in the fridge before serving; this helps flavors meld and the texture to set beautifully.

Storing Crawfish Cheesecake

To store leftovers, keep the cheesecake in the refrigerator for up to 3 days, tightly wrapped or in an airtight container. While it’s best enjoyed fresh, you can freeze it (without the Crawfish Beurre Blanc sauce) for up to 1 month. Simply thaw in the refrigerator before serving.

Frequently Asked Questions (FAQ)

Can I make this cheesecake without a springform pan?

Yes, a 9-inch cake pan will work in a pinch. Just line it with parchment paper to help with easy removal.

What can I substitute for andouille sausage?

If andouille isn’t available, smoked sausage or chorizo make excellent substitutes that will provide a similar flavor.

Can I use frozen crawfish tails?

Absolutely! Just be sure they are thawed and patted dry before cooking.

What type of wine is best for the Crawfish Beurre Blanc sauce?

Dry white wines like Sauvignon Blanc or Chardonnay work best to balance the richness of the butter and cream in the sauce.

In Summary

This Crawfish Cheesecake with Crawfish Beurre Blanc is a culinary adventure that’s sure to delight! From the buttery cracker crust to the creamy filling infused with Cajun flavors, this cheesecake is memorable and delicious. Serve it as a main course or as the star appetizer at your next gathering—this is one recipe that will have everyone talking.

Looking for more Cajun-inspired recipes? You’ll also love our Stuffed Pepper Casserole and Baked Stuffed Shrimp Casserole, which bring even more comfort and Southern flavors to your table.

Did you make this Crawfish Cheesecake? Share your photos with us on Pinterest—we can’t wait to see your creations!

Print