Title: Creole Cheesecake From New Orleans
Categories: Cheesecake
Yield: 10 Servings

		Crust lined 9 inch pan
		Filling:
4	lb	Cream cheese
2	c	Sugar
4		Eggs
1/2	c	Cottage cheese
1/2	c	Sour cream
		Topping:
3	tb	Sugar
1	c	Sour cream
		Caramel sauce:
1	c	Sugar
1	c	Water
2	c	Cream

Prepare a favorite crust for your 9 inch springform pan and set aside. Make the caramel base the night before. Heat sugar and water to the golden caramel stage in a heavy saucepan and stir in the cream, whisking well to loosen any caramel on the bottom of the pan.Cool and chill sauce. For cheesecake, beat cream cheese smooth and beat in the sugar. Beat in eggs one at a time. Stir in 1 cup of creole cottage cheese ( the closest combination is the sour cream and cottage cheese if creole cottage cheese is not available ). Pour in the crust lined pan. Smooth top. bake 225 for 1 hour and 15 minutes. Spread topping over cake and bake cake at 350 for 5 minutes. Cool and chill cheesecake.To serve: place a ladle of caramel sauce on a dessert plate and place on a slice of cheescake. garnish with dark and white choclate curls.

From: Lir119

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