"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Savory Crawfish Cheesecake Recipe

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This recipe for Savory Crawfish Cheesecake, by , is from FOOD ART, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 21, 2008


6 T. butter or margarine
1 egg white
2 c. crushed butter crackers (e.g. Ritz®)
1 (12-oz.) pkg. frozen crawfish tails, thawed and chopped
3 (8-oz. each) pkg. cream cheese, softened
1/2 c. sour cream
3 T. cornstarch
1 tsp. salt
1 tsp. Cajun/Creole seasoning
2 T. minced onions
2 T. minced celery
2 T. minced red bell pepper
1/3 c. thinly sliced chives
2 lg. eggs, lightly beaten

In a small bowl, combine melted butter, egg white and cracker crumbs. Press mixture into the bottom of a 10-inch spring form pan.
Bake in a 350F (175C) preheated oven for 8 minutes to crisp. Remove from oven and cool. Reduce the oven temperature to 250F. 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. Remove from oven and cool on a rack (uncovered) for a minimum of 4 hours. Gently remove sides of pan before serving.

Number Of Servings:
Number Of Servings:
10 first course servings.




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