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 COMMENT:
In August 2002, we at Bittersweet Plantation Dairy resurrected
the art of Creole cream cheese making. This unique regional product
ceased production in Louisiana in the 1980s. The slight tart taste
of this Creole specialty lends just the right flavor to this traditional
recipe.
INGREDIENTS FOR CRUST:
- 1½ cups graham cracker crumbs
- ¼ cups sugar
- 4 tbsps melted butter
METHOD FOR CRUST:
Combine graham cracker crumbs and sugar. Drizzle melted butter into
the mixture to moisten. Using your fingertips, press the graham
cracker mixture into the bottom of a 10-inch round spring form pan.
Place the pan in the refrigerator for 30 minutes or until crust
is firm to the touch.
INGREDIENTS FOR CHEESECAKE:
- 2 (11.5-ounce) packages Bittersweet Plantation Dairy Creole
Cream Cheese
- 3 (8-ounce) packages Philadelphia cream cheese
- 3 whole eggs
- 1½ cups sugar
- 1 pinch nutmeg
- 2 tbsps vanilla
- 1 tbsp lemon juice
- 2 tbsps lemon zest
INGREDIENTS FOR TOPPING:
- 1 pound sour cream
- 2 tbsps vanilla
- ½ cup sugar
METHOD:
Pre-heat oven to 350 degrees and test with an oven thermometer for
accuracy. Soften Philadelphia cream cheese to room temperature and
place in the bowl of an electric mixer along with Creole cream cheese,
sugar, nutmeg, vanilla, lemon juice and zest. Blend on medium-high
speed until all lumps are removed. Turn mixer speed down to lowest
setting and add 1 egg at a time, whipping completely between each
addition. Continue until eggs are incorporated. Do not over whip.
Remove crust from the refrigerator and fill with batter. Rotate
pan until batter mixture flattens out. Place on middle shelf of
oven and bake for 1 hour. NOTE: The cake should be slightly browned
around the edges and may appear to be a little under cooked in the
center. Remove from oven and allow cake to rest 15-20 minutes. Turn
oven temperature up to 400 degrees F. While cooling, if the cake
develops a crack or two in the center do not panic it will be filled
with the sour cream topping. While cake is cooling blend sour cream,
sugar and vanilla into a mixing bowl and whip thoroughly until the
sour cream is ready to pour. Pour the sour cream evenly over the
top of the cake and place in oven for 5-7 minutes. Remove and when
cool, cover with clear wrap and refrigerate 5-6 hours or preferably
overnight.
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