YIELD: 8 INDIVIDUAL (3-INCH) CHEESECAKES / 1 (9-INCH) SPRINGFORM CHEESECAKE / 12 SERVINGS
3 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
¼ cup cake flour
1 teaspoon ground nutmeg
4 large egg yolks, room temperature
1 cup eggnog, divided, room temperature
½ teaspoon vanilla extract
2 tablespoons dark rum (optional)
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it is light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
2. In a separate medium mixing bowl, combine the sugar, cake flour, and nutmeg. Stir until well combined.
3. Add the contents of the medium mixing bowl to the bowl of the stand mixer and beat on medium speed for 1 minute. Scrape down the sides and bottom of the stand mixer bowl and continue beating on medium speed for 2 to 3 minutes, until the mixture is smooth and creamy.
4. Reduce the mixer speed to low. Slowly add the egg yolks to the bowl, one at a time. After adding each yolk, scrape down the sides and bottom of the bowl. Continue beating on low speed for 1 to 2 minutes, until the mixture is fully incorporated.
5. Add ½ the eggnog and the vanilla to the bowl of the stand mixer and beat on low speed until the mixture is smooth. Scrape down the sides and bottom of the bowl and add the rum, if using, and the remaining eggnog. Beat on low speed for 1 minute, until the mixture is smooth. The mixture should be well blended, but not overbeaten.
