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CREOLE
CREAM CHEESE CHEESECAKE
Ingredients
for Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 Tbsp. 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.
Ingredients
for Cheesecake:
2 11.5oz. packages Bittersweet Plantation Dairy Creole Cream
Cheese
3 (8-ounce) packages Philadelphia cream cheese
3 whole eggs
1 1/2 cups sugar
1 pinch nutmeg
2 Tbsp. vanilla
1 Tbsp. lemon juice
2 Tbsp. lemon zest
Ingredients
for Topping:
1 pound sour cream
1/2 cup sugar
2 Tbsp. vanilla
Chef:
Bittersweet Plantation
Pre-heat
oven to 350-degrees 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 one 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-degrees. 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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