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 COMMENT:
Everyone loves cheesecake! In this recipe, I have made a savory
cheesecake seasoned with crawfish and chives. Use this cake as an
appetizer or serve it with crackers like a party cheese ball.
INGREDIENTS FOR CRUST:
- 6 tbsps melted butter
- 1 egg white
- 2 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 a 10-inch
springform pan. Bake for 8 minutes to crisp. Remove from oven and
cool. Reduce the oven temperature to 250°F.
INGREDIENTS FOR FILLING:
- 1 pound crawfish tails, chopped
- 3 (8-ounce) packages cream cheese, softened
- ½ cup sour cream
- 3 tbsps cornstarch
- 1 tsp salt
- 1 tsp Zatarain's Creole seasoning
- 2 tbsps minced onions
- 2 tbsps minced celery
- 2 tbsps minced red bell pepper
- 1/3 cup sliced chives
- 2 large eggs
METHOD FOR FILLING:
In a mixing bowl, blend cream cheese, sour cream, cornstarch, salt,
Creole seasoning, onions, celery, bell pepper and chives. Blend
well, scraping down the sides of the bowl. Add eggs 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.
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