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
  • ½ tsp. ground nutmeg

  • Ginger Tuile

  • 9 oz. powdered sugar
  • 5½ oz. all-purpose flour
  • ¾ tsp. ground ginger
  • 6¾ fl oz egg whites
  • ¾ tsp. vanilla
  • 6 oz. unsalted butter, melted

Nutrition per serving

Calories670 Total fat43 gSaturated fat25 gCholesterol300 mgSodium390 mgCarbohydrate51 gDietary fiber1 gProtein11 gVitamin A30 %DVVitamin C0 %DVCalcium8 %DVIron8 %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.

© Mondelēz International group