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Creole Cream Cheese Cheesecake

Monday, February 12, 2007

This weekend, I made Creole cream cheese cheesecake with the Creole cream cheese we brought home from Dorignac's:
Creole Cream Cheese from Dorignac's
I'm going to try to make my own Creole cream cheese this week or next, so I'll post that later.

I had already promised Av a cheesecake when I realized at the last minute that we had already run out of graham cracker crumbs - so I made do with a little pre-made crust in the pantry - and it still turned out just fine. It wasn't as 'authentic' as I would have liked otherwise, but it really did turn out, and Av didn't even ask why it wasn't made in a springform pan!

Ingredients for filling:
1 carton (12 oz.) Creole cream cheese
1-1/2 packages Philadelphia cream cheese (at room temperature is best)
2 eggs
3/4 cup sugar
1 tablespoon vanilla

(if you're making this in a big 10" springform pan, double the recipe (there may be a teensy bit left and you could bake the overage in a muffin tin), otherwise this size above is perfect for a ready-made graham cracker crust)

Directions:
First, I preheated the oven to 350*. In my Kitchenaid, I mixed together the Philadelphia cream cheese (which wasn't quite room temperature yet, so I just beat it on high speed until it was nice and soft) and sugar. Once that was together, I added the Creole cream cheese and vanilla on low speed until it was all incorporated and the lumps were out, then the eggs - one at a time.
Mixing, Creole Cream Cheese Cheesecake

Next, the filling was poured into the crust, put on top of a cookie sheet (just in case it was going to run over (it didn't)), and put on the middle shelf of the oven at 350*:
Ready for Oven, Creole Cream Cheese Cheesecake

It needs to start being checked for doneness at 1 hour, but it took about 1 hour and 25 minutes to be done. It's ready when it has a pretty buttery color on top and a nice brown around the edges:
Photobucket - Video and Image Hosting
It needs to set up, covered, overnight in the refrigerator before it's sliced.

Av likes cheesecake plain, but you could always drizzle some chocolate or praline sauce over the top (or a fruit topping, too). It turned out really, really nice!
Photobucket - Video and Image Hosting
This is a popular dessert in New Orleans - I've had it at Dickie Brennan's Bourbon House, and they also serve it at the Palace Cafe (their recipe here), Commander's Palace, and several other places. Yum!

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