Creole Cream Cheese Cheesecake
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This is not just any cheesecake. One couple drove from Seattle to New Orleans with their newborn baby just to experience Commander’s Palace’s Creole Cream Cheese Cheesecake. What is the secret to this legendary, staff-favorite dessert? Creole Cream Cheese.
Creole Cream Cheese is a mildly tart farm-house-style artisan cheese unique to Louisiana. It is rich in flavor and light and fluffy. In the first half of the 20th century, it was a popular breakfast dish usually topped with sugar and served with French bread. By the 1990s, Creole Cream Cheese had all but disappeared due to regulations by the diary industry. Ella Brennan knew it was a precious ingredient and decided that Commander’s would play a vital role in its revival. Thanks to the detective work of Miss Jill, their beloved long-time purchaser, Commander’s makes its own Creole Cream Cheese in-house based on the classic recipe she found. And that’s exactly what makes their Creole Cream Cheese Cheesecake shine. Enjoy a thick cut slice of cheesecake with housemade Creole cream cheese and buttery graham cracker crust.
Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.
This package serves 10 people and includes
- 1 Creole Cream Cheese Cheesecake
- Cheesecake Topping (4 oz.)
- Each cheesecake measures approx. 9″ × 3″ and weighs approx. 3 lbs.
Price includes additional packaging to ensure products stay cold and fresh during transit
- Cheesecakes ship frozen with ice packs, may thaw in transit.
- Upon arrival, place cheesecake and topping in the refrigerator for up to 5 days.
- Cheesecake will last in the freezer for up to 3 months. Topping is made fresh and will last up to one week in your refrigerator. Do not freeze topping.
To Serve
NOTE: We recommend slicing the cake while it’s still cold, but to eat it at room temperature. If storing in freezer, move cake from freezer to refrigerator 12-24 hours prior to your event. Remove the cake from the refrigerator at least one hour before enjoying.
- Carefully remove excess condensation from cake by patting surface with a paper towel. After excess condensation is removed, you are ready to top your cake.
- Cut corner of topping pouch. Start at the center and pipe topping onto cake in a spiral motion. Empty the entire pouch in this manner in the center of the cake. Using the back of a spoon or offset icing spatula, spread the topping so that it’s evenly distributed across the top of the cake. Just like icing a cake, work from the center to the outside.
- [IMPORTANT] For proper slicing, use a metal knife. To prep your knife, fill a glass with hot water and set the knife’s blade in the water for one minute, then dry the edge of the blade and slice. For best results, dip your knife in hot water and dry completely before each slice. Begin each slice with the knife tip in the center of the cake.
- Slice and enjoy!