Satsuma Creole Cream-Cheese Cheesecake


Recipe courtesy of Chef Darin Nesbit, Dickie Brennan's Bourban House and The Pot And Palette Cookbook

Serves 8



  • 2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 cup (1 stick) butter, melted


  • 5 (8 ounce) packages cream cheese, softened
  • 1¼ cups sugar
  • 1¼ cups Creole cream cheese, recipe here
  • 2 teaspoons satsuma zest
  • 1/4 cup satsuma juice
  • 3 medium eggs

Satsuma Compote

  • 6 satsumas
  • 1/2 cup satsuma or orange juice
  • 3 tablespoons sugar
  • 1 cinnamon stick
  • 1 pint strawberries, blackberries or raspberries (frozen are OK)
  • 1 ounce Grand Marnier liqueur

Note: Sour cream may be substituted for Creole cream cheese which is found primarily in New Orleans and elsewhere in Louisiana. It is easy enough to make your own, recipe here.

Satsuma Creole Cream-Cheese Cheesecake

Satsuma Creole Cream-Cheese Cheesecake 

Click image to enlarge


Make the crust

In a mixing bowl, combine the graham cracker crumbs, sugar and melted butter. Press into a 9 x 13-inch spring-form pan. Refrigerate until ready to fill.

Make the filling

Preheat oven to 250˚F. In the bowl of a stand mixer with a paddle attachemnt combine the cream cheese and sugar. Mix until smooth, occasionally scraping down the sides with a spatula. Add the Creole cream cheese, zest and juice and mix until smooth. Add one egg at a time, scraping the sides of the bowl with a spatula. Mix well after each egg. Pour the batter into the prepared crust and bake for 2 hours, until the center of the cake is firm to the touch. Let cool at room temperature before refrigerating until ready to serve.

Make the compote

Peel and segment the satsuma, reserving any juice (supplement with orange juice as needed). Heat the juice, sugar and cinnamon stick in a saucepan over medium heat and bring to a boil. Reduce heat and simmer until the liquid becomes syrupy, approximately 20 minutes. Remove cinnamon stick and fold in the satsuma segments and berries (strawberries should be quartered). Add Grand Marnier and serve over the cheesecake.



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