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Truffles-Brennan's Cheesecake-Jenna K White

Black Truffle & Blue Crab Cheesecake

This decadent delight was created by Brennan's Executive Chef Danny Trace for the 2016 Truffle Masters competition. An incredible pairing! The yield is 1 (10-inch) cheesecake.
Course Desserts
Servings 12

Ingredients
  

  • 2 cups Home-style Cornbread crumbled
  • 1/4 cup unsalted butter melted
  • 4 1/2 (8-ounce) packages cream cheese softened
  • 1/2 cup sour cream
  • 7 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 pound lump crabmeat picked over for shells
  • 1 1/2 pounds goat cheese softened
  • 2 oz Black truffle chopped

Instructions
 

  • Prepare Home-style Cornbread; reserve until needed.
  • Preheat oven to 225 degrees.
  • In a medium bowl, combine cornbread and butter.
  • Press mixture into bottom of a buttered and floured 10-inch spring-form pan; set aside.
  • In a large bowl using a hand mixer, beat cream cheese, goat cheese and sour cream until soft and fluffy; scrape down sides.
  • Add eggs, one at a time, scraping down bowl after each addition.
  • Fold in salt, pepper, Truffle & lump crabmeat.
  • Pour goat cheese/cream cheese mixture on top of cornbread.
  • Set spring form pan on an 18-inch square of heavy-duty aluminum foil; crimp foil up sides of pan to prevent any moisture from seeping into crust. Bake in a water bath 60 minutes, or until cheesecake feels firm in the center.
  • Cool to room temperature, then refrigerate until thoroughly chilled or freeze before cutting with a hot, clean serrated knife.

Notes

Recipe and Image courtesy of Brennan's of Houston.
Keyword Black Truffle & Blue Crab Cheesecake, black truffles, blue crab, Brannon's Café, Brennan's Houston, Brennan's of Houston, cheesecake, Chef Danny Trace, crab, truffles
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