Part 4/12:
The processed nut blend is then pressed firmly into the prepared mold, using a mini-pounder or similar tool to create a compact base. Once set, the crust is ready to be filled with the cheesecake batter.
Creating the Cheesecake Filling
The host highlights the importance of room-temperature cream cheese—preferably a mix of mascarpone or ricotta for extra creaminess—and thoroughly beating it to avoid lumps. They combine the cream cheese with whipped cream, sour cream, dark brown sugar, melted butter, and warm spices like nutmeg and cinnamon, blending until smooth.