Savory Crawfish and Andouille Cheesecake

By Chef Frank Taylor
Makes 1 cheesecake
Filling:
- 1 ½ pounds cream cheese
- 1 pound smoked Gouda cheese
- 1 pound Andouille sausage
- 1 pound crawfish tails
- 1 green pepper
- 1 red pepper
- 1 yellow onion
- 1 tablespoon garlic (minced)
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon Tobasco sauce
- 4 eggs (2 yolks from crust)
- Salt and white pepper
Crust:
- ¼ pound butter, melted
- 1 cup parmesan cheese, grated
- 2 cups panko bread crumbs
- 2 egg whites (save yolks for cake)
Method
- Saute sausage then add onions until translucent.
- Add peppers and garlic and cook an additional 2-3 minutes.
- Drain mixture and spread on sheet pan to cool.
- In a mixer, whip cream cheese until smooth, add gouda cheese and continue to mix until incorporated.
- Drain and squeeze most of the juice from the crawfish tails and add with the sausage/onion/pepper mixture to cream cheese. Avoid over-mixing at this point.
- Turn to lowest setting, add salt, pepper, Worcestershire and Tobasco.
- Add one egg at a time.
- For crust, mix all ingredients and pack tight in a 9 inch by 3 inch spring form pan and bake at 400 for 10 minutes until crust starts to brown.
- Spray pan with non-stick spray and fill with mixture, should be ½ inch from rim.
- Bake in a water bath at 300 degrees for 2 hours. May need additional 10-15 minutes.
- Serve warm with homemade ketchup or coulis.
Recipe compliments of Global Grill, Pensacola, Florida
www.DineGlobalGrill.com