Ingredients
Scale
For the crust:
- 1 ½ cups Ritz cracker crumbs
- ¼ cup melted butter
- 1 tablespoon Cajun seasoning (optional)
For the cheesecake filling:
- 2 cups cooked crawfish tails, chopped
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup heavy cream
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
For the Crawfish Beurre Blanc:
- 1 cup crawfish stock (or seafood stock)
- ½ cup dry white wine
- 1 small shallot, finely chopped
- 1 cup unsalted butter, cubed
- 2 teaspoons lemon juice
- 1 teaspoon hot sauce (optional)
- Salt and pepper to taste
Instructions
- Prepare the crust:
Preheat your oven to 350°F (175°C). In a medium bowl, combine the Ritz cracker crumbs, melted butter, and Cajun seasoning (if using). Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form a firm crust. Bake for 10 minutes, then remove from the oven and set aside to cool. - Make the cheesecake filling:
Lower the oven temperature to 325°F (160°C). In a large bowl, beat the cream cheese until smooth. Add the sour cream, heavy cream, eggs, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix until fully combined and smooth. - Add the crawfish:
Gently fold in the chopped crawfish tails. Be careful not to overmix to maintain the texture of the crawfish. - Bake the cheesecake:
Pour the cheesecake mixture into the prepared crust. Place the springform pan in a larger roasting pan and add hot water to the roasting pan to create a water bath (this helps prevent cracking). Bake for 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Afterward, chill the cheesecake in the refrigerator for at least 4 hours or overnight. - Make the Crawfish Beurre Blanc:
While the cheesecake is chilling, prepare the beurre blanc. In a saucepan, combine the crawfish stock, white wine, and shallots. Bring the mixture to a simmer over medium heat and cook until it reduces by half, about 10–12 minutes. - Finish the sauce:
Lower the heat and whisk in the cubed butter, a few pieces at a time, until the sauce is smooth and creamy. Add the lemon juice and hot sauce (if using), then season with salt and pepper to taste. Keep the sauce warm. - Assemble and serve:
Once the cheesecake is fully chilled, remove it from the springform pan. Serve slices of the cheesecake drizzled with the warm Crawfish Beurre Blanc. Garnish with fresh herbs, like thyme or chives, if desired.