Chef John Folse's Creole Cream Cheese Cheesecake

Our classic Creole cream cheese cheesecake with graham cracker crust and a sweetened sour cream-striped purple and gold icing.

Unit Size: Approx. size: 7" round by 2" high- 10 Slices

Chef John Folse's Creole Cream Cheese Cheesecake

This unique Chef John Folse product ceased production, so we are sharing the recipe with you. The slight tart taste of this Creole specialty lends just the right flavor to this traditional recipe.

INGREDIENTS FOR CRUST:

• 1 ½ cups graham cracker crumbs
• ¼ cups sugar
• 4 tbsps melted butter

Crust Directions:

1. Combine graham cracker crumbs and sugar.
2. Drizzle melted butter into the mixture to moisten.
3. Using your fingertips, press the graham cracker mixture into the bottom of a 10-inch round spring form pan.
4. Place the pan in the refrigerator for 15 minutes or until crust is firm to the touch.

INGREDIENTS FOR CHEESECAKE:

• 1 pkg. Creole cream cheese(with liquid)
• 2 8 ounce pkgs. Philadelphia cream cheese
• 4 whole eggs
• 1 cup sugar
• 1 pinch nutmeg
• 2 tbsps vanilla

Cheesecake Recipe Directions:

1. Pre-heat oven to 300 degrees F.
2. Soften Philadelphia cream cheese to room temperature and set aside.
3. In a large mixing bowl, combine Creole cream cheese and softened Philadelphia cream cheese.
4. Blend well to remove all lumps. This can be done in a blender or with a hand-held mixer. Add one egg at a time, whipping completely before the next one is added. Continue until all are incorporated.
5. Add sugar, nutmeg and vanilla, blending well.
6. Remove crust from the refrigerator and fill with batter.
7. Rotate pan until batter mixture flattens out.
8. Place in oven and bake approximately 1 hour or until firm to the touch.
9. The cake may be topped with a sour cream topping made by combining one pound of sour cream, 4 tbsps of sugar and ½ tsp vanilla.
10. Blend all ingredients together until creamy.
11. Add to the top of the slightly cooled cheesecake and place in a pre-heated, 400 degrees F oven for 5 minutes.