Food » Recipes » Pairings »

Cheesecake

Paired with Allagash Curieux

The Gingerman
99 Washington St
South Norwalk, Ct
www.gingermannorwalk.com

Ingredients:

Crust:

  • 33 graham cracker squares, crumbled
  • 4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
  • 1 tablespoon sugar

Filling:

  • 20 ounces cream cheese
  • 1 ¼ cups sour cream
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 3 yolks
  • 1/3 cup heavy cream

Directions

Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan.

In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.

Toffee Bourbon Sauce

Combine 2 cups of sugar and 1 cup of water. Melt sugar and continue cooking on low heat until mixture becomes golden. Take off the heat add 2 sticks of butter, 1 cup of heavy cream and cup of Jim Beam. Meanwhile on top of a double boiler melt down three of your favorite toffee bars. Once completely melted combine with bourbon sauce. Stir with a rubber spatula until incorporated and cool slightly. and could you add where it came from...


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Allagash Brewing Company