Creole Cream Cheese Cheesecake
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Freezer Friendly
Commander’s Palace makes its own Creole cream cheese in-house — a mild, slightly tart farmhouse-style cheese unique to Louisiana dairy tradition, matured for 48 hours — and builds its cheesecake around it: lighter and more citrusy than a New York-style, set on a buttery graham cracker crust. It is the most New Orleans cheesecake possible, from the Garden District kitchen the Brennan family has been running since 1969. Seven James Beard Awards; this is the dessert course the tasting menu ends with.
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!
- Creole Cream Cheese Cheesecake – Cream Cheese, Creole Cream Cheese, Eggs, Sugar, Mono Diglycerides, Xanthan Gum, Graham Cracker, Butter
- Topping – Powdered Sugar, Sour Cream
Contains: Dairy, Wheat
Processed in a facility that also processes nuts
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
