Savory Nawlins Alligator Cheesecake and the Pursuit of Phò Tàu Bay

So the minutes are counting down. I’m scrambling to squeeze in a couple final hurrah’s in Louisiana before we head out the state Wednesday. I’m pleased to report I got in one item I thought there’d be no way for me to get: Alligator cheesecake.

Enter my beautiful, brilliant wife. She suggested we drive the hour and a half to Gretna for lunch the next day at Phò Tàu Bay. It’d be our last chance to pull it off and complete some unfinished business, as we’d tried unsuccessfully to eat there twice before.

I was stoked. Not only would I get a sexy date with my wife and the best Vietnamese food in Louisiana, but also I could–just maybe–pull off sneaking in the piece of savory cheesecake I’d previously thought impossible.

Though I’ve always loved cheesecake, now that I know there exists more than just dessert cheesecakes, I really love cheesecake. New Orleans is home to variations of shrimp, crawfish, and alligator cheesecakes. These savory cheesecakes are typically lighter than their dessert brethren, being made from Ricotta or Curd cheese rather than Philadelphia cream cheese.  I imagined experiencing a piece of such cakes would give me a good starting point for my own culinary foray into the realm of the savory cheesecake.

This whole endeavor was risky business. My wife doesn’t like seafood. I had a delicate mission. Get the cheesecake without ruining the date or her good favor. I accomplished the former but barely salvaged the latter.

We got down there and, against all odds, our Vietnamese restaurant proved out of our reach once again. It had closed an hour before for a private party. Though we were tempted to try to bribe a member of the party, we moved on to another Vietnamese restaurant in the area. The grilled pork spring-rolls were phenomenal but the chicken in the pho was suspect.

It was fun. The day had been beautiful. We enjoyed the time to talk and smile at each other on the drive. So we got back in the car as the sun was beginning to move lower in the sky, making everything more golden, especially my wife’s beautiful eyes and wavy hair. On our way through New Orleans, I called Jacaque-Imo’s to order a piece of the alligator cheesecake to-go.

We drove along the street cars, under the live oak covered streets, and past the unique old New Orleans architectural homes. Strike one, was piggybacking a quest for anything seafood onto our date. Strike two, was parking the car in a slightly no parking zone. Strike three, was stinking the car up of alligator cheesecake.

My only salvation was that the bartender generously gave me three cornbread muffins with my order. The muffin satisfied her where the pho and our original restaurant had failed. So my savory cheesecake was just that. The cheesecake had a nice light texture  with a rich smoked Gouda and light goat cheese flavor. The alligator added the slight seafoody taste I can’t help but seek in most every meal. It added chewy bites to the cake. Though imagine the alligator could have been more tender, I appreciated the slightly extra time it took to chew. Bits of Andouille added the expected creole flair as did the creamy remoulade-like sauce under the cake. Topped with a couple sprigs of baby mixed lettuce and grated parmesan, it did me right. I enjoyed every last little bite of it and even enjoyed the smell of car the next day.

I was relieved to have gotten my first piece of savory cheese cake, a pretty good cornbread muffin for the misses, and a golden drive back through the cypress trees in early summer. Here’s to inspiration, realized dreams, and a few of the finer things in life.

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