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Cheesecake with Eggnog Sabayon

IngredientsEggs
Day PartDessert
Menu PartDessert
Cuisine TypeAmerican
Cheesecake with Eggnog Sabayon

Customers will cheer for the creamy flavor of our Cheesecake with Eggnog Sabayon made with easy-to-use PHILLY Cheesecake Batter and a specialty dark rum eggnog sabayon sauce.

Ingredients

Cheesecake:
NABISCO Graham Cracker Crumbs - 1 lb. + 6.4 oz. (1-1/2 qt.)
Sugar - 8 oz. (1 cup)
unsalted butter, melted - 14 fl oz (1-3/4 cups)
PHILADELPHIA Cheesecake Batter, slacked for 1 hour - 12 lb. (4 tubs)

Eggnog Sabayon:
egg yolks - 16.8 fl oz (28 each)
sugar - 1 lb. (2-1/4 cups)
dry white wine - 24 fl oz (3 cups)
dark rum - 12 fl oz (1-1/2 cups)
ground nutmeg - 1/2 tsp.

Ginger Tuile:
powdered sugar - 9 oz. (2-1/4 cups)
all-purpose flour - 5.6 oz. (1 cup + 2 Tbsp.)
ground ginger - 3/4 tsp.
egg whites - 6.75 fl oz (3/4 cup + 1-1/2 Tbsp.)
vanilla - 3/4 tsp.
unsalted butter, melted - 6 oz. (3/4 cup)

Steps

CHEESECAKE:

  1. COMBINE cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
  2. BAKE in 325ºF standard oven 10 min.; cool.
  3. STIR cheesecake batter in each tub until creamy; pour over each crust. Bake as directed on tub; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.

EGGNOG Sabayon:

  1. Whip egg yolks and sugar over simmering water until stiff and doubled in volume.
  2. 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:

  1. Sift dry ingredients together. Stir in egg whites and vanilla, then butter.
  2. 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:

  1. Top 1 Cheesecake slice with 1/4 cup Eggnog Sabayon and a Ginger Tuile.

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