Creole Cream Cheese Cheesecake

PREP TIME: 1½ Hours
MAKES: 1 (10-inch) Cake

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.


  • 1½ cups graham cracker crumbs
  • ¼ cups sugar
  • 4 tbsps melted butter

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.


  • 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


  • 1 pound sour cream
  • 2 tbsps vanilla
  • ½ cup sugar

Pre-heat oven to 350°F 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°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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