Crawfish Cheesecake
- Level: Advanced
- Total: 11 hr 50 min (includes cooling and chilling time)
- Active: 1 hr 20 min
- Yield: 12 servings
- Level: Advanced
- Total: 11 hr 50 min (includes cooling and chilling time)
- Active: 1 hr 20 min
- Yield: 12 servings
Ingredients
Creole Seasoning:
Crawfish Cheesecake:
Creole Meuniere:
Hollandaise:
Directions
Special equipment:
a 10-inch springform pan; a deep-fry thermometer- For the Creole seasoning: In medium bowl, combine the paprika, granulated garlic, salt, granulated onion, oregano, black pepper, thyme, cayenne and white pepper and mix with a whisk until evenly distributed.
- For the crawfish cheesecake: Preheat the oven to 350 degrees F.
- Combine the breadcrumbs, melted butter, 3/4 cup Parmesan and 1 teaspoon Creole seasoning in a bowl until well combined. Press into the bottom of a 10-inch springform pan, covering the seam of the pan. Refrigerate until the crust is set, about 1 hour.
- Heat the olive oil in a medium sauté pan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for an additional minute. Season the onion mixture with the white pepper, then remove from the heat and let cool.
- In a food processor, blend the cream cheese until smooth. While the machine is running, add the eggs one at a time, waiting until each is fully incorporated before adding the next one. Stop the machine and scrape down the sides. Blend again, adding the heavy cream and lobster base. Pour the blended mixture into a large bowl, then add the fontina, Gouda, Romano, green onions, lemon juice, crawfish tails with their fat, cooked onions and garlic and the remaining 1/2 cup Parmesan. Pour into the prepared springform pan and cover with plastic wrap and foil. Bake for 45 minutes, then remove the plastic wrap and foil and bake until the top is brown and small cracks are be visible, an additional 15 minutes. Allow to cool at room temperature for 1 hour, then refrigerate overnight. (It must be completely cool before slicing.) Cut into 12 slices by cutting into quarters first, then cutting each quarter into 3 slices.
- For the Creole meuniere: In a small saucepan over medium heat, combine the demiglace, lemon juice, white wine, salt and white pepper. Bring the contents to a simmer, then cook until the sauce thickens, about 5 minutes. Reduce the heat to low and add a third of the cubed butter while stirring continuously. When the butter is almost completely incorporated, add another 4 cubes and stir. Repeat this process until all the butter has been added and the sauce is hot to the taste but not hot enough to burn. The Creole meuniere needs to be kept in a very warm place but not in direct heat, or the butter will separate.
- For the hollandaise: In a small saucepan, melt the butter over low heat until melted but not boiling. Hold near 140 degrees F.
- Fill a medium saucepan with 2 inches water. Bring the water to a simmer. In a medium bowl, combine the egg yolks, lemon juice and white wine. Place the bowl on top of the simmering pot of water. Let the steam temper the egg mixture while mixing continuously with a whisk, until the egg mixture is thickened with a smooth texture. This is accomplished by heating the eggs slowly and evenly. We want to avoid making scrambled eggs. If the eggs begin to cook too quickly, move the bowl away from the simmering water and continue whisking vigorously to disperse the heat. Continue tempering the eggs, moving on and off the heat as needed, until the whisk creates a channel that does not immediately collapse on itself, allowing you to see the bottom of the bowl. Move the bowl of tempered eggs away from the pan. Twist a dish towel into a ring. Set the bowl in the ring, using the towel as an extra hand to keep the bowl stationary. Slowly drizzle 12 ounces of the hot melted butter into the tempered eggs (leave the milk solids behind in the melted butter) while whisking continuously and vigorously. We want to create an emulsion between the eggs and the butter. If the butter begins to float on top of the tempered eggs, slow down or stop the butter drizzle, but do not stop the whisking. Once the butter and eggs combine evenly, continue the butter drizzle until all the butter is incorporated. Season with salt and cayenne pepper. Hold warm in a squeeze bottle for service.
- To plate the crawfish cheesecake: Preheat the oven to 350 degrees F.
- Place slices of cheesecake on a parchment-lined sheet pan and bake for 10 minutes. (Do not overheat; this may cause the cheesecake to droop.) Serve the slices on their side to avoid droop.
- Ladle 2 fluid ounces Creole meuniere onto each plate. Use a flat spatula to move the warmed cheesecake onto the sauce. Drizzle the hollandaise crosshatched on the cheesecake and garnish with sliced green onions.
Cook’s Note
For the Creole Meuniere, the reduction may be cooked ahead of service and reheated to add the butter. The hollandaise does not hold beyond 4 hours and is not reheatable, so only make what you want to use right away.
