View Single Post
  #3 (permalink)   Report Post  
Posted to rec.food.cooking
Chuck
 
Posts: n/a
Default Not For The Faint of Heart: Eggnog Cheesecake

On Mon, 05 Dec 2005 02:15:02 GMT, The Bubbo >
wrote:

>Spitzmaus wrote:
>> As requested, herein lies my eggnog cheesecake recipe. It's adapted from
>> one by Dorie Greenspan, but I prefer this gingersnap crust to the usual
>> graham cracker, particularly when paired with the flavors of eggnog.
>> Apologies for the posting delay; much ado around here of late.
>>
>>
>>
>> Spitz
>>
>> --
>>
>> "Home, James, and don't spare the horses!"
>>
>> ************************************************** *
>>
>>
>>
>> The crust:
>>
>>
>> 1 cup all purpose flour
>> 1 cup gingersnap cookie crumbs, (about 2 1/2 c cookies), plus extra for
>> coating the sides of the cheesecake
>> dash of salt
>> 1/2 cup unsalted butter, melted
>>
>>
>> Preheat oven to 350 F.
>> Combine flour, gingersnap crumbs and salt in a bowl. Add melted butter and
>> mix until an even, crumbly texture. Press crust into a lightly greased
>> 9-inch springform pan, pressing up the sides a bit (you may have more crust
>> mixture than you need; use up or save back). Bake for 12-15 minutes. Allow
>> to cool.
>> The filling:
>>
>>
>> 1 1/2 pounds cream cheese, at room temperature
>>
>> 3/4 cup sugar
>> 2 tablespoons dark rum
>> 1 tablespoon brandy
>> 1 teaspoon pure vanilla extract
>> 1/2 teaspoon freshly grated nutmeg
>> 3 large eggs, at room temperature
>>
>> Beat the cream cheese and sugar together in a mixer (preferably one fitted
>> with a paddle attachment) until very smooth. Add the rum, brandy, vanilla
>> extract and nutmeg and beat to blend. Reduce the speed to low and add the
>> eggs one at a time, beating after each addition until they're just blended.
>> Spoon the filling into the crust and bake until the filling is puffed, very
>> light brown and softly set in the center, about 45 minutes. Transfer the
>> cheesecake to a rack and cool 30 minutes, during which time the center may
>> fall slightly.
>>
>> Increase the oven temperature to 400 F.
>>
>> The topping:
>>
>>
>> 1 1/2 cups sour cream
>> 1 1/2 tablespoons sugar
>> 1/4 teaspoon pure vanilla extract
>> 1 teaspoon ground cinnamon
>> 1/4 teaspoon freshly grated nutmeg
>> Cinnamon sticks
>>
>> In a medium bowl, whisk the sour cream, sugar and extract to blend. Pour the
>> mixture gently over the cheesecake, filling the center depression, and
>> spread evenly to the edges. Bake until set, about 8 minutes. Transfer the
>> cheesecake to a rack to cool. Cover and refrigerate overnight.
>>
>> Cut around the sides of the pan to loosen the cake, then release the pan
>> sides. Sift ground cinnamon and nutmeg lightly over the cake and arrange a
>> cluster of short cinnamon sticks in the center of the cake before serving.
>>
>>
>>
>>

>
>I thank you, my arteries thank you, my mother will thank you.

Yeah.. what he said!
Chuck (in SC)