35 W. 64th St.
New York, NY
2 Park Ave. at 32nd St.
New York, NY
Artisanal Cheese Center
500 West 37th St.
New York, NY 10018
Cheesecake Chef Terrance Brennan of Picholine,
Artisanal and Artisanal Cheese Center – New York, NY
Adapted by StarChefs
Yield: 12 –
2 cups cold unsalted butter, diced
2 cups 10X confectioner’s sugar
3 cups plus 3 Tablespoons all-purpose flour
1 ½ Tablespoons cinnamon, ground
1 cup pecans, finely chopped
1 ¼ pounds cream cheese, room temperature
3 ½ cups 10x confectioner’s sugar
1 ½ Tablespoons cornstarch
1 Tablespoon all-purpose flour
¾ teaspoon salt
1 Tablespoon cinnamon, ground
½ teaspoon nutmeg, ground
¼ teaspoon cloves, ground
1/8 teaspoon ginger, ground
1/8 teaspoon cardamom, ground
¼ cup heavy cream
2 Tablespoons vanilla extract
11 egg yolks
1 ¼ cups pumpkin puree
In the bowl of a standing mixer combine the butter and confectioner’s
sugar. Cream together on low speed until the mixture is light and fluffy.
Add the flour and cinnamon to the bowl and mix well. In a separate bowl
beat the egg. Add the beaten egg and pecans to the mixture and continue
to mix until the dough comes together and forms a ball in the bowl.
Remove dough from mixer and wrap tightly
in plastic wrap. Chill dough overnight in the refrigerator.
Preheat oven to 325°F. In the bowl of standing mixer fitted with the
paddle attachment add the cream cheese, confectioner’s sugar and
cornstarch. Beat together on low speed until thoroughly incorporated.
In a separate bowl sift together the
flour, salt, cinnamon, nutmeg, cloves, ginger, and cardamom.
With the mixer on low speed, beat the
flour mixture into the cream cheese mixture one third at a time, stopping
to scrape the bowl after each addition and beating only until combined.
Add the heavy cream and vanilla to the mixture and beat until combined.
In a separate bowl beat the egg yolks
and whole eggs together. Add the beaten eggs and pumpkin puree to the
mixture and beat until combined, being careful not to over mix.
Remove the chilled pecan crust from the refrigerator and carefully press
it into the bottom of a 12-inch by 3-inch spring form pan. Wrap pan in
a double layer of aluminum foil.
Bake crust in preheated oven for 10
minutes, or until golden brown. Remove from oven and cool for 15 minutes.
Pour the cheesecake filling on top of the crust and place the spring form
pan in a high-sided baking dish or roasting pan. Slowly add water to the
dish or pan so that is comes halfway up the side of the spring form pan,
creating a water bath. Bake the cheesecake for 25 minutes.
Lower the temperature in the oven
to 300°F and bake for an additional 25 minutes.
Turn off oven and leave cheesecake in the oven until it sets, approximately
Remove from oven and cool for at least 6 hours or refrigerate overnight.
A spicy dessert wine such as the René Barth Alsace Vogelgarten
Sélection de Grains Nobles 2000