22 ounces Cream cheese, room temperature (1 lb. 6 oz.)
10 ounces Granulated sugar
5 Eggs
23 ounces Sour cream (1 lb. 7 oz.)
2 teaspoons Vanilla extract
Basic Nougatine (Nougatine Décor)
Fruit Coulis, as needed
Servings: 12
1. Butter 12 2 1/2-inch (7-centimeter) ramekins and set them on a sheet pan.
2. Blend the cream cheese and sugar in a mixer with a paddle on low speed until thoroughly combined. Scrape the sides of the bowl and blend on low for another minute until well blended.
3. Add the eggs a small amount at a time, scraping the bowl and paddle after each addition. Add sour cream and vanilla extract.
4. Pour the batter into the prepared ramekins.
5. Place sheet pan in a 325°F (163°C) oven. Fill the sheet pan with water to create a water bath. Bake until set but not cracked on the surface, approximately 45 minutes.
6. Remove from the water bath and chill immediately after removal from oven.
7. To serve, unmold the cheesecakes. Serve them garnished with fresh fruit, nougatine décor and fruit coulis.
Yield: 12
Notes: Variation:
Cappuccino Cheesecake -- Butter 8 2 1/2-inch (7-centimeter) ramekins. Make the cheesecake batter using 1 pound (480 grams) cream cheese, 4 ounces (120 grams) granulated sugar, 3.3 ounces whole eggs (100 grams/2 eggs), 4 ounces (120 grams) sour cream, 1 fluid ounce (30 milliliters) coffee extract and 0.15 fluid ounces/5 milliliters vanilla extract (1 teaspoon). Dust the unmolded cheesecakes with cocoa powder and powdered sugar before serving.
10 ounces Granulated sugar
5 Eggs
23 ounces Sour cream (1 lb. 7 oz.)
2 teaspoons Vanilla extract
Basic Nougatine (Nougatine Décor)
Fruit Coulis, as needed
Servings: 12
1. Butter 12 2 1/2-inch (7-centimeter) ramekins and set them on a sheet pan.
2. Blend the cream cheese and sugar in a mixer with a paddle on low speed until thoroughly combined. Scrape the sides of the bowl and blend on low for another minute until well blended.
3. Add the eggs a small amount at a time, scraping the bowl and paddle after each addition. Add sour cream and vanilla extract.
4. Pour the batter into the prepared ramekins.
5. Place sheet pan in a 325°F (163°C) oven. Fill the sheet pan with water to create a water bath. Bake until set but not cracked on the surface, approximately 45 minutes.
6. Remove from the water bath and chill immediately after removal from oven.
7. To serve, unmold the cheesecakes. Serve them garnished with fresh fruit, nougatine décor and fruit coulis.
Yield: 12
Notes: Variation:
Cappuccino Cheesecake -- Butter 8 2 1/2-inch (7-centimeter) ramekins. Make the cheesecake batter using 1 pound (480 grams) cream cheese, 4 ounces (120 grams) granulated sugar, 3.3 ounces whole eggs (100 grams/2 eggs), 4 ounces (120 grams) sour cream, 1 fluid ounce (30 milliliters) coffee extract and 0.15 fluid ounces/5 milliliters vanilla extract (1 teaspoon). Dust the unmolded cheesecakes with cocoa powder and powdered sugar before serving.
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