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1
Cheesecake: 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).
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2
Bake in 325 degrees F standard oven 10 min.
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3
; cool.
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4
Stir cheesecake batter in each tub until creamy; pour over each crust.
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5
Bake as directed on tub; cool completely.
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6
Refrigerate several hours or until chilled.
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7
Cut each cheesecake into 12 slices.
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8
Eggnog Sabayon: Whip egg yolks and sugar over simmering water until stiff and doubled in volume.
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9
Add wine, rum and nutmeg; continue whipping over heat until it becomes a thick light foam.
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10
Transfer to an ice bath and continue whipping until cooled.
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11
Refrigerate up to 4 hours.
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12
Ginger Tuile: Sift dry ingredients together.
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13
Stir in egg whites and vanilla, then butter.
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14
Spray parchment paper-lined sheet pan with pan release spray, or use a silicone baking mat.
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15
Place a stencil on top.
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16
Using a small offset spatula, spread 1 Tbsp.
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17
batter into stencil.
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18
Carefully lift off and repeat with remaining batter.
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19
Bake in 375 degrees F standard oven 7 min.
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20
or until lightly browned.
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21
(The tuile will crisp while cooling.)
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22
Cool flat or use a wide spatula to immediately drape cookies over rolling pins.
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23
Cool completely and store in an airtight container.
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24
For each serving: Top 1 Cheesecake slice with 1/4 cup Eggnog Sabayon and a Ginger Tuile.
