Food & Wine / The Pathfinder.
Pour into prepared crust.Gently tap springform pan on counter 3 to 5 times to release air bubbles.
Bake at 325°F for 30 minutes.. Reduce oven temperature to 250°F (do not remove cheesecake from oven), and bake at 250°F for 45 minutes.Turn oven off (keep door closed); let cheesecake stand in oven for 45 minutes.Remove cheesecake from oven (center of cheesecake should be almost set and jiggle slightly); let cool on a wire rack until room temperature, about 2 hours.. Cover cheesecake, and chill until cold, about 6 hours.
Run a knife around outer edges of cheesecake to loosen from sides of springform pan; remove sides of springform pan..Beat heavy cream, powdered sugar, and bourbon in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.
Dollop whipped cream evenly over chilled cheesecake.
Garnish with additional nutmeg, and serve.Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost done, about 20 minutes.
Stir in the zucchini, cover, and cook until done, about 7 minutes longer.Stir the lemon juice and cilantro into the rice..
A flamboyant Gewürztraminer is in its element with spices such as coriander and cumin.Look to one from Alsace for full body, a delicate rose-petal aroma, and spicy apricot flavor..
(Editor: Beginner Cups)