In August 2002, 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 traditional
Ingredients for Crust:
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 springform pan.
Place the pan in the refrigerator 30 minutes or until crust is firm
to the touch.
Ingredients for Cheesecake:
1 (11.5-ounce) package Bittersweet Plantation Dairy Creole
3 (8-ounce) packages Philadelphia cream cheese
2/3 cup whipping cream
6 ounces semi-sweet chocolate, chopped
1½ cups sugar
1 pinch nutmeg
2 tbsps vanilla
1 tbsp lemon juice
Preheat oven to 350°F. Test with an oven thermometer for accuracy.
Soften Philadelphia cream cheese to room temperature. In a medium
saucepan bring whipping cream to a boil. Add chocolate and heat,
stirring constantly, until melted . Allow to cool. Place Philadelphia
cream cheese, Creole cream cheese, sugar, nutmeg, vanilla and lemon
juice into an electric mixer. Blend on medium-high speed until all
lumps are removed. Blend in chocolate mixture. Turn mixer speed
down to lowest setting and add 1 egg at a time, whipping completely
between each addition. 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 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 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.
Ingredients for Topping:
16 ounces sour cream
1/2 cup sugar
2 tbsps pure vanilla extract
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 place in oven 5-7 minutes. Remove and allow to cool. Cover cooked
cake with plastic wrap. Refrigerate 5-6 hours, preferably overnight.