Creole cream cheesecake from The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread (page 151) by Kelly Fields and Kate Heddings

  • buttermilk
  • graham crackers
  • Show all ingredients...

  • EYB Comments

    Creole cream cheese requires 72 hours. Cheesecake must be refrigerated 4 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Creole cream cheese requires 72 hours. Cheesecake must be refrigerated 4 hours.

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