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  • December 2019

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Savory Suggestions: Cheesecake

A creamy, delicious holiday favorite

By Maegan Horton, Blue Marlin

Photography by Jeff Amberg

Blue Marlin's Cheesecake

Variations abound of cheesecake that has Greek and Italian roots, and it is the quintessential sweet-tooth go-to in New York City. However, Southerners crave this dessert as well, a delicious end to all types of meals — from hearty salads to grilled steaks to fresh seafood dishes. This creamy and delicious cheesecake is a wonderful and welcome addition to any table.

Blue Marlin's Cheesecake
1 bag vanilla wafers
2 tablespoons salted butter, melted
3 pounds cream cheese, room temperature
2 cups heavy cream, warmed
2 cups white sugar
3/4 cup sour cream
1 each vanilla bean; beans sliced open and scraped out
1 cup egg yolks

In a stand mixer, add cream cheese and sugar and whip for 15 minutes. Scrape bowl, then add warmed heavy cream, whipping for 2 to 3 minutes. Next scrape the bowl and add scraped vanilla bean and sour cream, whipping 2 to 3 minutes and again scrape the bowl. Add in the egg yolks, whip for another 3 minutes, and scrape the bowl one last time; finally, whip for 2 minutes. Grind vanilla wafers in a food processor. Put in a mixing bowl and add melted butter. Mix together. Pack into a springform pan. Pour cream cheese mixture into pan and bake at 225 degrees F for 4 hours.

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