This weekend, I made Creole cream cheese cheesecake with the Creole cream cheese we brought home 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)
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)
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.
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:
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!