Crawfish Cheesecake
- Cook Time: 1 hr, plus overnight to cool
- Total Time: 14 minute
- Yield: 2-10 inch pies 1x
Notes
Chef John Kozar was inspired to create a savory cheesecake and is the only Louisiana seafood dish he’s ever created.
ABOUT THE DISH
Louisiana’s coast means quality seafood. The first time I flew from Gulfport, MS to Houston and saw all the bayous working their way down to the Gulf remains my favorite memory. We should protect the coast for a multitude of reasons. Its natural beauty and the array of wildlife that the coast supports have directly affected the unique culture and cuisine of south Louisiana.
RECIPE
Ingredients
Ingredients
- 5 packs Philadelphia cream cheese (softened)
8 oz plain yogurt (or sour cream or Creole cream cheese)
6 large eggs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. white pepper
1/4 tsp. cayenne
4 garlic cloves, minced
2 bunches green onions, chopped (using a good portion of the ‘greens’)
2 Tbsp. utter, unsalted
1 lb Louisiana crawfish tails (or shrimp)
2 10-inch pie shells, par baked
Instructions
- Sauté chopped green onions in butter and salt and peppers. Add minced garlic. Add the crawfish and heat through. Remove from heat and let cool.
- In a mixing bowl, cream the cheese until smooth. Slowly incorporate the eggs, mixing well after each addition and scraping the bowl as necessary. Fold in the yogurt. Then fold in the green onion and crawfish. Taste batter and adjust seasoning.
- Pour batter into par-baked pie shells and bake at 325⁰F until set. Using a pan of hot water in the oven should help minimize cracking. Once set, let them cool overnight and then reheat (or wrap and freeze for later use).
- When reheating, brush with egg-wash & broil briefly to brown the top, then reduce oven temp to heat through.
Note: Add finely ground pecans to your favorite pie dough recipe for the crust, being sure to eliminate the sugar.