Nutmeg Cheesecake
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
56
Spice
64
Sweetness
50
Sourness
48
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Unsalted Butter (melted)1 tsp
Pure Vanilla Extract1 tsp
Nutmeg1.75 cups
Sugar1 tsp
Salt4
EggsDirections:
1
When hard, repeat to make a thick coating of butter
2
Thickly brush a 9-inch springform pan with 1/2 of the melted butter and place in the freezer to harden, about 10 minutes
3
Adjust your oven rack to the lowest position and preheat the oven to 350 degrees F
4
In a mixer fitted with a paddle attachment (or using a hand mixer), beat the cream cheese until fluffy and very smooth
5
Beat in the extracts, nutmeg, sugar, and salt
6
One at a time, add the eggs, scraping down the bowl after each addition
7
Pour into the prepared pan and place the pan on a double-layer sheet of aluminum foil, with at least 3 inches of foil all around the pan
8
Fold the aluminum foil up around the sides of the pan
9
Fill a roasting pan large enough to hold the cake pan with hot water to a depth of about 1-inch, then lift the foil-wrapped cake into the roasting pan, keeping the foil turned up so that it prevents water from overflowing or seeping into the cake
10
The foil should not be closed over the top of the cake
11
Be careful not to tear any holes in the foil! Bake until the top of the cake is golden brown and dry to the touch, though still a bit soft in the center, about 1 1/2 hours
12
It should "shimmy" a bit when you shake the pan; it will firm up more as it cools
13
Remove the pan from the water bath, remove the foil, and let cool at room temperature 15 minutes
14
Refrigerate, uncovered, 2 hours before removing the cake from the pan
15
To remove the cake from the pan, first remove the sides
16
Cover the surface with plastic wrap
17
Place a large plate over the cake, then flip the cake over and onto the plate, tapping if necessary to help the cake come away from the pan bottom
18
If tapping doesn't do the trick, try a blow torch or stove burner to warm the bottom of the pan to loosen it
19
Remove the pan bottom and evenly sprinkle the exposed surface with graham cracker crumbs
20
Place a serving plate over the crumbs and flip the cake again so that the crumbs form the bottom crust and the top is covered with plastic
21
Refrigerate, lightly covered, at least 3 hours or overnight before serving