Nutmeg Cheesecake (Gale Gand) Recipe

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Nutmeg Cheesecake (Gale Gand)
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Ingredients
9
Count
Nutrition
475
Calories
Total time
460
Minutes
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Ingredients:

Directions:

  1. 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.
  2. Adjust your oven rack to the lowest position and preheat the oven to 350 degrees F.
  3. 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. 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.
  4. 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!
  5. 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.
  6. 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.
  7. To remove the cake from the pan, first remove the sides. Cover the surface with plastic wrap. 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.
  8. Remove the pan bottom and evenly sprinkle the exposed surface with graham cracker crumbs. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 475.07 Kcal (1989 kJ)
Calories from fat 330.77 Kcal
% Daily Value*
Total Fat 36.75g 57%
Cholesterol 174.4mg 58%
Sodium 379.62mg 16%
Potassium 151.67mg 3%
Total Carbs 29.54g 10%
Sugars 24.79g 99%
Dietary Fiber 0.28g 1%
Protein 8.18g 16%
Iron 0.5mg 3%
Calcium 100.9mg 10%
Amount Per 100 g
Calories 333.48 Kcal (1396 kJ)
Calories from fat 232.19 Kcal
% Daily Value*
Total Fat 25.8g 57%
Cholesterol 122.42mg 58%
Sodium 266.48mg 16%
Potassium 106.47mg 3%
Total Carbs 20.73g 10%
Sugars 17.4g 99%
Dietary Fiber 0.2g 1%
Protein 5.74g 16%
Iron 0.4mg 3%
Calcium 70.8mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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