Recipe of the Week


Prep Time: 1½ Hours
Yields: 8–10 Servings

In August 2002, Chef John Folse's Bittersweet Plantation Dairy resurrected the art of making Creole cream cheese. 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 persimmon cheesecake.

Ingredients for Crust:
1½ cups graham cracker crumbs
¼ cup sugar
4 tbsps melted butter

Method for Crust:
Combine graham cracker crumbs and sugar. Drizzle melted butter into mixture until moistened. Using your fingertips, press graham cracker mixture into bottom of a 10-inch round springform pan. Place pan in refrigerator 30 minutes or until crust is firm to touch.

Ingredients for Cheesecake:
1 cup softened persimmon pulp
2 (11.5-ounce) packages Bittersweet Plantation Dairy® Creole Cream Cheese
3 (8-ounce) packages cream cheese, room temperature
1½ cups sugar
1 pinch nutmeg
2 tbsps pure vanilla extract
1 tbsp lemon juice
2 tbsps lemon zest
3 eggs

Method for Cheesecake:
Preheat oven to 350°F. In an electric mixer, blend Creole cream cheese, softened cream cheese, sugar, nutmeg, vanilla, lemon juice and zest on medium-high speed until all lumps are removed. Turn mixer speed down to lowest setting then add eggs, 1 at a time, whipping completely between each addition. Do not over whip. Remove crust from refrigerator and fill with batter. Rotate pan until batter flattens out. Drizzle persimmon pulp in a circular pattern around the cake and blend into the batter lightly using the edge of a paring knife to create a swirl effect. Place cake on middle rack of oven and bake 1 hour. Cake should be slightly browned around edges and may appear to be a little undercooked in center. Remove from oven and allow cake to rest 15–20 minutes. Increase oven temperature to 400°F. While cooling, it is natural for cake to develop a crack or two in the center. These imperfections will be filled with sour cream topping.

Ingredients for Topping:
¼ cup softened persimmon pulp
16 ounces sour cream
½ cup sugar
2 tbsps pure vanilla extract

Method for Topping:
In a mixing bowl, blend sour cream, sugar and vanilla. Whisk thoroughly until sour cream is ready to pour. Pour evenly over top of cake and drizzle pulp in a circular pattern around the top of the cake.  Place in oven 5–7 minutes. Remove and allow to cool. Cover cooled cake with plastic wrap. Refrigerate 5–6 hours, preferably overnight.

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