Creole Cream Cheese is a mildly tart farm-house-style artisan cheese unique to Louisiana. It is rich in flavor and light and fluffy. In the first half of the 20th century, it was a popular breakfast dish usually topped with sugar and served with French bread. By the 1990s, Creole Cream Cheese had all but disappeared due to regulations by the dairy industry. Ella Brennan knew it was a precious ingredient and decided that Commander’s would play a vital role in its revival. Thanks to the detective work of Miss Jill, our beloved long-time purchaser, Commander’s makes its own in-house based on the classic recipe. And that’s exactly what makes our Creole Cream Cheese Cheesecake shine.
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Makes 8 Servings
Find this recipe and so many more classic Commander’s recipes in Commander’s Kitchen
Crust:
- 2 cups graham cracker crumbs
- ½ cup sugar
- 8 tablespoons (1 stick) butter, melted
Filling:
- 2½ pounds softened cream cheese (store-bought is fine)
- 1¼ cups Creole Cream Cheese
- 1¼ cups sugar
- 3 medium eggs
Topping:
- ¾ cup sour cream
- 2 tablespoons sugar
For serving: (optional)
- Caramel Sauce
- Macerated strawberries
- Blueberry compote
INSTRUCTIONS:
Make the crust by combining the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Mix thoroughly by hand, and press the crumbs evenly over the bottom and up the sides of a 9 x 3-inch springform pan. Refrigerate.
Preheat the oven to 250℉.
To make the filling, use the large bowl of a mixer with the paddle attachment to combine the softened cream cheese and sugar. Mix until smooth, occasionally scraping the bowl with a spatula. Add the Creole cream cheese and mix until smooth. Add the eggs one at a time, scraping the bowl with a spatula and mixing until smooth after each addition. Pour the batter into the prepared crust and bake for 2 hours, until the center of the cake is firm to the touch. Let the cake cool while you make the topping.
Combine the sour cream and sugar and, when the cake is almost at room temperature, spread the mixture over the top with a spatula. Refrigerate until completely chilled, preferably overnight.
To serve, release the sides of the springform pan, and cut the cake with a long knife dipped in very hot water and wiped with a clean towel after each slice. Smooth the sides of each piece with the knife. Place on a serving plate. If you wish, drizzle caramel or fruit over the top and down the sides of the cake.
Chef Jamie’s Tips
When you’re coating the pan with the crumb mixture, be sure the corners are not too thick with crumbs. When you mix the batter, don’t overmix or you’ll incorporate too much air and the cheesecake won’t set up properly. The trick to this cake is long, slow baking. You don’t want the top to crack or the cake to rise. And while the cake is baking, it should not have any color on top. If you’re not sure it’s done, turn off the oven, let the cake sit for 30 minutes, and remove it from the oven.
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