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Black Truffle & Blue Crab Cheesecake (recipe)

Posted on: January 13th, 2016 by fcasio

The Second Annual Truffle Chef Charity Challenge was held this past Monday and benefitted the scholarship programs of Les Dames d’Escoffier. We didn’t come home with a win but the entry was so good, we had to share the recipe.

YIELD 1 – 10″ Cheesecake, 12 Servings
Black Truffle & Blue Crab Cheesecake

Black Truffle & Blue Crab Cheesecake


  • 2 cups crumbled Homestyle Cornbread
  • 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 chopped Black truffle


  1. Prepare Home-style Cornbread; reserve until needed.
  2. Preheat oven to 225 degrees.
  3. In a medium bowl, combine cornbread and butter.
  4. Press mixture into bottom of a buttered and floured 10-inch spring-form pan; set aside.
  5. In a large bowl using a hand mixer, beat cream cheese, goat cheese and sour cream until soft and fluffy; scrape down sides.
  6. Add eggs, one at a time, scraping down bowl after each addition.
  7. Fold in salt, pepper, Truffle & lump crabmeat.
  8. Pour goat cheese/cream cheese mixture on top of cornbread.
  9. 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.
  10. Cool to room temperature, then refrigerate until thoroughly chilled or freeze before cutting with a hot, clean serrated knife.

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