Cheesecake with Eggnog Sabayon

Menu Part: 
Dessert
Cuisine Type: 
American

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.

More From FoodService Director

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources