8 servings
YouTube instructional video is at the bottom.
What you’ll need
4 eight-ounce packages Cream cheese (Room temp)
Sour cream (Room temp)
Whole milk (Room temp)
Heavy Whipping cream (Cake-Room temp\ Whipped cream-Cold)
Large eggs (Room temp)
Unsalted butter
All-purpose flour
Cornstarch
Sugar
Salt
Graham crackers
Vanilla extract
Nutmeg (Optional)
Confectioners’ sugar
Tools you’ll need
9-inch round springform pan
Baker’s joy non-stick baking spray
Food processor
Disposable piping bag
Wilton #1M tip
Preparation of ingredients
Graham cracker crust
Step 1- Add 13 whole graham crackers into a food processor. Blend for 30 seconds to 1 minute. Add 1/4 cup sugar, 1/8 teaspoon salt, 6 tablespoons melted unsalted butter and 1 teaspoon vanilla extract. Pulse for 30 seconds to 1 minute.
Preheat oven to 375 degrees.
Step 2- Add Graham cracker crumbs into a 9-inch round springform pan. Press graham cracker crumbs onto the bottom and sides of the pan. You can go about 1/2 or 1 inch up the sides of the pan.
Step 3- Place into a preheated 375-degree oven for 8 to 10 minutes. Remove the graham cracker crust from the oven and let cool completely.
Custard mixture
Step 4- Separate 2 egg yolks from 2 egg whites (Room temp) and add them into 2 separate bowls. Add 1/4 cup sugar and 1/8 teaspoon salt into bowl with egg yolks. Stir vigorously for 30 seconds to 1 minute with a whisk or until the mixture is a pale-yellow color.
Step 5- Add 1/2 cup whole milk (Room temp), 1/3 cup heavy whipping cream (Room temp), and 4 teaspoons vanilla extract. Stir all ingredients together and set aside.
Cheesecake batter
Step 6- Add 4 eight-ounce packages Cream cheese (Softened and at Room temp), 1/3 cup sour cream (Room temp), and 4 large eggs (Whisked together and at Room temp) into a medium-sized bowl. Stir with a sturdy spoon until combined.
Step 7- Add 1 1/4 cups sugar, 1/2 cup all-purpose flour, 1/4 or 1/8 teaspoon nutmeg (Optional), and (Custard mixture). Stir all ingredients together until combined.
Baking the cheesecake
Place springform pan into an 11 by 17-inch baking pan.
Preheat oven to 300 degrees.
Step 8- Pour your prepared cheesecake batter into the springform pan. Shake the pan slightly to make the batter even. Place into a preheated 300-degree oven, on the middle rack for 1 hour and 20 minutes.
Step 9- Remove cheesecake from oven. Let cool completely. To Remove the cheesecake from the springform pan dislodge the latch located on the side of the baking pan and lift the sides of the springform pan up. Place a sheet of parchment paper on top of the cheesecake. Flip the cheesecake upside down onto a flat surface like a chopping board. Remove the bottom portion of the springform pan. Place a cake pad upside down onto the bottom of the cheesecake and flip it back over onto the opposite side. Peel the parchment paper off and place the cheesecake into the fridge for 4 to 6 hours or overnight.
Making the custard sauce
Step 10- Separate 1 egg white from 1 egg yolk. Place the egg white into a small bowl and place the egg yolk into a separate small bowl. Add 3 tablespoons sugar, and 1/8 teaspoon salt into the bowl with the egg yolk. Stir vigorously with a whisk for 30 seconds to 1 minute.
Cornstarch mixture
Step 11- Add 1/4 cup whole milk (Room temp), and 1 teaspoon cornstarch. Stir all ingredients together and set aside.
Preheat fire to medium heat.
Step 12- Add 1/2 cup heavy whipping cream (Room temp), and 1/4 cup whole milk (Room temp) into a small pot. Stir all ingredients together and let get hot for 1 minute.
Step 13- While stirring the egg yolk and sugar mixture, pour the hot milk and cream mixture and cornstarch mixture and continue stirring until combined.
Preheat fire to medium-low heat.
Note- If the mesh strainer had egg particles and the custard sauce has a strong eggy smell, you’ve overcooked your custard sauce and you’ll have to make it over again.
Step 14- Pour custard mixture back into the same small pot and stir continuously for 5 minutes. From there pour the cooked custard mixture into a mesh strainer with a medium-sized bowl underneath it. From there add 1 teaspoon vanilla extract and 1/8 teaspoon nutmeg (Optional) and stir all ingredients together. Add plastic wrap on top of the custard and cover bowl with lid. Place into the fridge for 4 to 6 hours or overnight.
Making the whipped cream
Note- Make sure your mixing bowl, attachments and whipping cream is cold.
Step 15- Add 1 cup heavy whipping cream (Cold), 1/4 cup confectioners’ sugar, 1 teaspoon vanilla extract, 1/8 teaspoon cake batter extract, and 1/8 teaspoon salt. Mix on high speed for 2 to 3 minutes or until the mixture reaches stiff peaks. Place whipped cream into fridge for 2 to 4 hours or overnight.
Decorating the cheesecake
Step 16- Add whipped cream into a disposable piping bag fitted with the Wilton #1M tip. Pipe a border around the edge of the cheesecake going in a circular motion. Pipe a small amount of the whipped cream into the center of the cheesecake as well going in a circular motion.
Step 17- Remove the custard from the fridge. Remove plastic wrap and give it a quick stir and set aside.
Step 18- Pour custard sauce on top of the cheesecake. Carefully drizzle a small amount on top of the whipped cream. Place into the fridge or freezer for 30 minutes to 1 hour before serving.
YouTube instructional video
