Leopard Lounge Recipes: Bea’s Cheesecake

Delicious decadence, Bea’s Cheesecake from the Leopard Lounge is a Palm Beach must. Here, Beatrice Tollman, president and founder of Red Carnation Hotel Collection, shares her cheesecake recipe from her new cookbook, A Life in Food.

  • For more recipes from Beatrice Tollman and The Chesterfield Palm Beach, click here.

Bea's Cheesecake - The Chesterfield Palm Beach - Leopard Lounge recipes

Bea’s Cheesecake

   Serves 12



  • 1 cup finely ground graham crackers
  • 1/3 cup white sugar
  • 1/2 cup butter, melted
  • 1 tsp. ground cinnamon (optional)


  • 3 packages Philadelphia cream cheese
  • 1 1/2  cups granulated sugar, separated into ¾ cups
  • 6 room-temperature eggs, separated into yolks and whites
  • 1 vanilla bean, split and with the seeds scraped out (save seeds)
  • 1 tbsp. vanilla extract
  • 2 cups sour cream
  • Pinch of kosher salt


  • 2 cups sour cream
  • 1/4 cup sugar


  1. Mix all the crust ingredients until well blended. Press the mixture into an 8-inch spring mold pan and bake at 375 degrees for 7 minutes. Leave to cool, then chill for an hour.
  2. Whip the cream cheese and 3/4 cup of sugar. Add the egg yolks, vanilla seeds, vanilla extracts, salt and 2 cups of sour cream, and whip thoroughly, scraping the bowl.
  3. Whip the egg whites with 3/4 cup of sugar. Fold the whites into the cheese mixture and vently pour into the prepared pan. Wrap the bottom of the mold pan and place in a water bath, bake in the oven for 1 hour at 350 degrees, then turn off the heat and allow to remain in the oven for another hour. Remove, cool on a rack and then refrigerate for 12 hours.
  4. To finish, pre-heat the oven to 210 degrees. Mix the topping ingredients, top the chilled cheesecake and bake for 20 minutes. Chill for 24 hours before serving.

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