Crawfish Cheesecake with Beurre Blanc
Crawfish Cheesecake with Beurre Blanc is a savory sensation that brings the vibrant flavors of Louisiana to your table. This innovative dish combines creamy cheesecake infused with tender crawfish, all elegantly drizzled with a rich, buttery beurre blanc sauce. Perfect for impressing guests at gatherings or indulging in a unique culinary experience, this recipe beautifully marries comfort food with gourmet flair, leaving everyone wanting more.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8 people 1x
- Category: Savory Dessert/Appetizer
- Method: Baking
- Cuisine: Louisiana
Ingredients
Scale
- 16 oz cream cheese (softened)
- 1 cup cooked crawfish tails
- 3 large eggs (room temperature)
- 1 medium onion (finely chopped)
- 1 tsp garlic powder
- ½ cup grated Parmesan cheese
- ½ cup dry white wine
- 2 shallots (finely diced)
- ½ cup cold unsalted butter (cut into small cubes)
Instructions
- Preheat your oven to 325°F (160°C) and grease a springform pan.
- In a mixing bowl, beat together cream cheese and Parmesan until smooth. Stir in onion and garlic powder.
- Add eggs one at a time, mixing after each until fully combined.
- Gently fold in the crawfish tails.
- Pour the mixture into the prepared pan and bake for 45-50 minutes until set but slightly jiggly in the center.
- For the beurre blanc, simmer white wine and shallots until reduced, then whisk in cold butter until emulsified; season with salt.
- Serve cheesecake warm or at room temperature, drizzled with beurre blanc sauce.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 100mg