Who doesn’t love a slice of baked cheesecake when its done properly and this nutmeg version is one of our favourites; not only does it taste delicious but the fragrance in the kitchen when it is cooking is sublime.
You’ll find nutmeg in so many of Jamaica’s dishes and our seasonings, it’s part of our 3 treasures, our holy trinity alongside allspice and cinnamon. Our sweet nutmeg trees grow across Jamaica so we have no problem in sourcing and grating fresh nutmeg. This ensures that unique pungent nutmeg scent held in the hard seed’s oil is carried right through to the serving plate. We highly recommend using fresh nutmeg to counter the issues bottled spices are experiencing in being mixed with nuts to make them go further. If you a foodie who loves to experiment with your spices do consider coming to Jamaica on a Spice Run to ensure that you always have the freshest, untreated spices to hand to use in your dishes at home.
Nutmeg is one of those magical spices that has shown in so many recent studies that it helps alleviate depression, stress as well as a great tummy tonic. Take half a teaspoon daily on a latte alternatively try a slice of our beautiful baked nutmeg cheesecake as as pick-me-up!
- 3 tablespoons melted Unsalted Butter
- 2 pounds fresh Cream Cheese, at room temperature
- 1 teaspoon pure Vanilla Extract
- ¼ teaspoon pure Almond Extract
- 1 teaspoon Nutmeg
- 1¾ cups Caster Sugar
- ⅛ teaspoon Salt
- 4 Eggs
- ⅓ cup Graham Cracker Crumbs (pulse whole Graham Crackers in a food processor)
- Thickly brush a 9-inch sprin-gform pan with ½ of the melted butter and place in the freezer to harden, about 10 minutes. When hard, repeat to make a thick coating of butter.
- Take the Graham Crackers with a little bit of melted butter and blend it in a food processor to get it nice and smooth and then press it down on the greased baking tin and then place in the cooler.
- Adjust your oven rack to the lowest position and preheat the oven to 350 F.
- In a mixer fitted with a paddle attachment (or using a hand mixer), beat the cream cheese until fluffy and very smooth. Beat in the extracts, nutmeg, sugar, and salt. One at a time, add the eggs, scraping down the bowl after each addition. Pour into the prepared pan and place the pan on a double-layer sheet of aluminum foil, with at least 3 inches of foil all around the pan. Fold the aluminum foil up around the sides of the pan.
- Fill a roasting pan large enough to hold the cake pan with hot water to a depth of about 1-inch, then lift the foil-wrapped cake into the roasting pan, keeping the foil turned up so that it prevents water from overflowing or seeping into the cake. The foil should not be closed over the top of the cake. Be careful not to tear any holes in the foil!
- Bake until the top of the cake is golden brown and dry to the touch, though still a bit soft in the center, about 1½ hours. It should "shimmy" a bit when you shake the pan; it will firm up more as it cools.
- Remove the pan from the water bath, remove the foil, and let cool at room temperature 15 minutes. Refrigerate, uncovered, 2 hours before removing the cake from the pan.
- To remove the cake from the pan, first remove the sides. Cover the surface with plastic wrap. Place a large plate over the cake, then flip the cake over and onto the plate, tapping if necessary to help the cake come away from the pan bottom. If tapping doesn't do the trick, try a blow torch or stove burner to warm the bottom.