Cheesecake with Eggnog Sabayon

Cheesecake with Eggnog Sabayon


48 servings or 4 cheesecakes, 12 servings each

  • Cheesecake
  • 1 lb. plus 6 oz. NABISCO Graham Cracker Crumbs
  • 8 oz. sugar
  • 14 fl oz unsalted butter, melted
  • 12 lb. cheesecake batter, prepared, slacked for 1 hour

  • Eggnog Sabayon
  • 18 fl oz egg yolks
  • 1 lb. sugar
  • 24 fl oz dry white wine
  • 12 fl oz dark rum
  • 1/2 tsp. ground nutmeg

  • Ginger Tuile
  • 9 oz. powdered sugar
  • 5-1/2 oz. all-purpose flour
  • 3/4 tsp. ground ginger
  • 6-3/4 fl oz egg whites
  • 3/4 tsp. vanilla
  • 6 oz. unsalted butter, melted

Nutrition per serving

  • Calories


  • Total fat

    43 g

  • Saturated fat

    25 g

  • Cholesterol

    300 mg

  • Sodium

    390 mg

  • Carbohydrate

    51 g

  • Dietary fiber

    1 g

  • Sugars

    37 g

  • Protein

    11 g

  • Vitamin A

    30 %DV

  • Vitamin C

    0 %DV

  • Calcium

    8 %DV

  • Iron

    8 %DV


Cheesecake: Combine cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans.

Bake in 325ºF standard oven 10 min.; cool.

Pour batter over each crust. Bake as directed per recipe; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.

Eggnog Sabayon: Whip egg yolks and sugar over simmering water until stiff and doubled in volume.

Add wine, rum and nutmeg; continue whipping over heat until it becomes a thick light foam. Transfer to an ice bath and continue whipping until cooled. Refrigerate up to 4 hours.

Ginger Tuile: Sift dry ingredients together. Stir in egg whites and vanilla, then butter.

Spray parchment paper-lined sheet pan with pan release spray, or use a silicone baking mat. Place a stencil on top. Using a small offset spatula, spread 1 Tbsp. batter into stencil. Carefully lift off and repeat with remaining batter. Bake in 375ºF standard oven 7 min. or until lightly browned. (The tuile will crisp while cooling.) Cool flat or use a wide spatula to immediately drape cookies over rolling pins. Cool completely and store in an airtight container.

For each serving: Top 1 Cheesecake slice with 1/4 cup Eggnog Sabayon and a Ginger Tuile.


Make Ahead

  • Cheesecakes can be refrigerated up to 24 hours before serving.