Ingredients
- 3 pounds cream cheese
- 11 ounces granulated sugar
- 6 whole eggs
- 2 egg yolks
- 8.3 ounces heavy cream
- 10 green cardamom pods, crushed
- 4 ounces fresh-peeled ginger root, finely grated with a Microplane
- 3 cups toasted pecans
- 3 whole eggs
- 7 ounces granulated sugar
- 2 teaspoons salt
- 8.8 ounces dark corn syrup
- 1 ounce all-purpose flour
- 2.1 ounces melted butter
- 7 ounces toasted pecans
- 4 ounces fresh-peeled ginger root, finely grated with a Microplane
- 12.5 ounces graham cracker crumbs
- 7.4 ounces melted butter
- 1.2 ounces all-purpose flour
- 2.5 ounces granulated sugar
Preparation
Bring cream to a boil with cardamom pods and let steep for 24 hours, set aside and chill. In a mixer fitted with a paddle attachment, mix the cream cheese and sugar on medium speed until smooth, scraping down the sides of the bowl. On medium speed, add the whole eggs and yolks 1 at a time, scraping down the bowl as necessary. Add the infused cream until homogenous. Pour the cheesecake batter into a cooled and prepared crust, filling it halfway. Fill the other half with the pecan batter, swirling slowly but not overmixing. Bake at 300°F. in a water bath
Lightly whisk eggs, sugar, salt together. Add corn syrup. Whisk in flour, followed by melted butter. Mix in pecans and grated ginger.
Mix all ingredients until combined. Evenly press into the bottom of the parchment-lined cake pan. Bake at 350°F. until lightly browned. Cool before putting batter inside. Makes 3 (10-inch) cheesecakes
