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La Belle Cuisine
Eggnog
Cheesecake
Bon Appetit Archives
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9
whole graham crackers
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
1 1/2 pounds cream cheese, room temperature
3/4 cup sugar
2 tablespoons dark rum
1 tablespoon brandy
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
3 large eggs, room temperature
Topping:
1 1/2 cups sour cream
1 1/2 tablespoons sugar
1/4 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Cinnamon sticks
For
the crust:
Position rack in center of oven and preheat to 375
degrees F.
Grind graham crackers, sugar and 1 1/2 teaspoons cinnamon
in food
processor.
Transfer the crumb mixture to medium bowl. Add
melted butter and toss until evenly moistened.
Press crumb mixture
over bottom and
1 3/4 inches up sides of 9-inch
springform pan. Freeze
crust until cold,
about 10 minutes. Bake until just beginning to brown,
about 8 minutes.
Transfer crust to rack and allow to cool.
For
the filling:
Beat cream cheese and 3/4 cup sugar in large bowl of
electric mixer
until very smooth. Add rum, brandy, vanilla and nutmeg,
beat to blend.
Reduce speed to low. Add eggs 1 at a time, beating after
each addition until just
blended. Spoon filling into crust.
Bake until filling
is puffed, very light brown and softly set in
center, about 45 minutes.
Transfer cheesecake to rack and cool 30 minutes. (Center may fall
slightly.) Increase oven temperature to 400
degrees F.
For
the topping:
In medium bowl whisk sour cream, sugar and vanilla
to blend.
Pour mixture gently over cheesecake, filling center depression
and
spread evenly to edges. Bake until set, about 8 minutes.
Transfer
the cheesecake to rack and cool. Cover and refrigerate overnight. Cut
around sides of pan
to loosen. Release pan sides.
Sift the ground
cinnamon and nutmeg over cheesecake.
Arrange cinnamon sticks
in center and serve.
Almond Pear Torte with
Whiskey Custard Sauce
Bon Appetit Archives
Bon Appetit - One Year Subscription
Whiskey Custard Sauce:
6
egg yolks
6
tablespoons sugar
2
cups half-and-half
6
tablespoons single malt Scotch
1/2
teaspoon vanilla extract
Almond Whiskey Génoise:
2/3
cup sugar
5
eggs, room temperature
2
tablespoons single malt Scotch
1/8
teaspoon almond extract
1/2
cup sifted all-purpose flour
1/2
cup (1 stick) unsalted butter,
melted and cooled to lukewarm
1/2
cup finely ground almonds
Pear
Filling:
2
tablespoons (1/4 stick) unsalted butter
2
medium Bartlett pears (about 1 pound),
peeled and
cut into 1/2-inch pieces
2
tablespoons sugar
1
tablespoon single malt Scotch
Confectioner's sugar
For
custard: Blend egg yolks with sugar in medium bowl. Bring
half-and-half to
boil in heavy medium saucepan. Slowly whisk
half-and-half into egg mixture.
Return mixture to saucepan. Stir
over low heat until mixture
thickens and
leaves path on back of
spoon when finger is drawn across,
5 to 8 minutes.
Transfer to
bowl. Stir in Scotch and vanilla. Cool to room temperature.
Cover and refrigerate. (Can be prepared 3 days ahead.)
For génoise: Position
rack in center of oven and preheat to 350
degrees F. Butter two 8-by-1 1/2-inch
round cake pans. Cut
parchment circles to fit bottoms. Dust pans with
flour. Gradually
beat sugar into eggs and continue beating until pale
yellow and
slowly dissolving ribbon forms when beaters
are lifted. Blend in
Scotch and almond extract. Stir half of flour over egg mixture.
Fold in
gently. Fold in 2 tablespoons butter. Repeat with remaining
flour and
butter. Fold in nuts; do not overmix. Spoon batter into
prepared pans. Bake
until edges of cake are light brown and cake
pulls away from
sides of pan,
15 to 20 minutes. Cool in pan on
rack 10 minutes. Remove
from pans and cool
completely.
(Génoise layers can be prepared 1 day
ahead, wrapped in plastic
and refrigerated.)
For
filling: Melt butter in heavy large skillet over medium-high heat.
Add pears
and cook 2 minutes, stirring frequently. Increase heat to
high. Add
sugar
and whiskey and cook until liquid is reduced to
shiny glaze, stirring
frequently, about 4 minutes.
To
serve, place 1 cake layer on large platter. Spread with warm filling.
Cover
with second cake layer. Dust with confectioner's sugar. Cut
into 6 wedges.
Spoon sauce onto half of each plate. Set cake slice
on other half.
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