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Alsatian Cheesecake



  • 1 1/2 pounds unsalted butter, softened
  • 1 1/2 pounds cream cheese, softened
  • 6 ounces superfine sugar
  • 1 quart heavy cream


  • 3 ounces Muscat white wine
  • 10 egg yolks
  • 1/4 teaspoon vanilla extract
  • 6 ounces superfine sugar


  1. Combine wine, egg yolks, vanilla extract and 6 ounces sugar and whip together in the top of a double boiler over medium heat until mixture thickens. Be careful not to cook the eggs. (A thermometer should read 165? F).
  2. Once ready, place double boiler in an ice bath to cool, stirring occasionally.
  3. Meanwhile, in a mixing bowl or Kitchen Aid, whip butter until soft. Add cream cheese a little at a time until well blended. Add the 6 ounces of superfine sugar and whip until smooth and creamy.
  4. When sabayon is fully cooled, fold into cream cheese mixture.
  5. Whip cream into soft peaks. Vigorously fold the whiped cream into the sabayon/cream cheese mixture.
  6. Pour into 12-inch-round cake pan. Let rest in refrigerator overnight.

Hudson Valley Restaurant Week is back this April 8-21!