Nutmeg Cheesecake

Name: Nutmeg Cheesecake
Prep time: 7 h 40 min
Cook time: 7 h 40 min
Total time: 7 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons pure almond extract; 907 grams fresh cream cheese, at room temperature; 4 eggs; 79 milliliters graham cracker crumbs (pulse whole graham crackers in a food processor); 1 teaspoon nutmeg; 0 teaspoons salt; 414 milliliters sugar; 3 Tbsps unsalted butter, melted; 1 teaspoon pure vanilla extract

This recipe serves 12. Watching your figure? This vegetarian recipe has 429 calories, 7g of protein, and 30g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of almond extract, sugar, graham cracker crumbs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 7 hours and 40 minutes.

Instructions

Thickly brush a 9-inch springform pan with 1/2 of the melted butter and place in the freezer to harden, about 10 minutes. When hard, repeat to make a thick coating of butter.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

Adjust your oven rack to the lowest position and preheat the oven to 350 degrees F.

Equipment you will use

Oven

In a mixer fitted with a paddle attachment (or using a hand mixer), beat the cream cheese until fluffy and very smooth. Beat in the extracts, nutmeg, sugar, and salt. One at a time, add the eggs, scraping down the bowl after each addition.

Ingredients you will need

Cream Cheese

Nutmeg

Sugar

Egg

Salt

Equipment you will use

Hand Mixer

Blender

Bowl

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. Fold the aluminum foil up around the sides of the pan.

Equipment you will use

Aluminum Foil

Frying Pan

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. The foil should not be closed over the top of the cake. Be careful not to tear any holes in the foil!

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Cake Form

Aluminum 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. It should "shimmy" a bit when you shake the pan; it will firm up more as it cools.

Ingredients you will need

Shake

Equipment you will use

Oven

Frying Pan

Remove the pan from the water bath, remove the foil, and let cool at room temperature 15 minutes. Refrigerate, uncovered, 2 hours before removing the cake from the pan.

Ingredients you will need

Water

Equipment you will use

Aluminum Foil

Frying Pan

To remove the cake from the pan, first remove the sides. Cover the surface with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

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. If tapping doesn't do the trick, try a blow torch or stove burner to warm the bottom of the pan to loosen it.

Equipment you will use

Blow Torch

Stove

Frying Pan

Remove the pan bottom and evenly sprinkle the exposed surface with graham cracker crumbs.

Ingredients you will need

Graham Cracker Crumbs

Equipment you will use

Frying Pan

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. Refrigerate, lightly covered, at least 3 hours or overnight before serving.

Ingredients you will need

Crust