Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
Yield: 8 slices
Ingredients:
- Crust:
- 1 1/2 cups graham cracker crumbs
- 3 Tbsp.s sugar
- 5 Tbsp.s unsalted butter, melted
- Filling:
- 2 1/2 pounds cream cheese, softened
- 1 1/3 cups sugar
- 3 Tbsp.s flour
- 2 Tbsp. rum
- 5 large whole eggs
- 2 large egg yolks
- 1 cup ricotta cheese
- 5 Tbsp.s bourbon
- 1/2 tsp. nutmeg
- 1 Tbsp. butter, melted
- Optional Topping
- 1 cup whipping cream
- 1 Tbsp. superfine sugar
- 1 Tbsp. bourbon
Preparation:
Crust:
1. Heat oven to 350 degrees.
2. In a small bowl, mix together graham crumbs and 3 Tbsp.s of sugar. Stir in butter. Press into the bottom only of 9-inch springform pan and bake for 13 minutes. Cool.
Filling:
3. Heat oven to 500 degrees.
4. Using an electric mixer on medium, beat together the cream cheese, flour, 1 1/3 cups sugar, and rum until well blended.
5. Add whole eggs and yolks, one at a time, mixing on low until blended. Mix in ricotta, bourbon and nutmeg.
6. Brush sides of pan with melted butter. Pour batter into pan, place on a baking sheet and bake on lower middle rack for 10 minutes. Do not open door. Reduce temperature to 200 and continue cooking until an instant-read thermometer registers 150 in the center - about 1 1/2 hours longer.
7. Set on wire rack and cool to room temperature. Cover and refrigerate for 4 hours or overnight. Run a knife around rim of pan to loosen cake before removing rim.
Topping:
8. Chill bowl and beaters in the freezer for 15 minutes. Pour whipping cream into bowl and whip until soft peaks form. Add sugar while beating. Add bourbon while beating.