Eggnog Cheesecake

It’s Christmas in New York – celebrate the season with delicious, evocative recipes from the Big Apple in holiday mode, such as this incredible Eggnog Cheesecake. 

Serving Size

Makes one 23 cm (9 inch) cake

Baking Time

70 minutes

WHAT YOU NEED

Crust

160 g (5 ½ oz) shortbread biscuits
80 g (2 ¾ oz) butter, melted
2 tbsp brown sugar
¼ tsp ground cinnamon

Filling

900 g (2 lb) cream cheese, at room temperature
250 g (9 oz) creme fraiche, at room temperature
25 g (1 oz) butter, softened
200 g (7 oz) raw sugar
2 tbsp cornflour
1 ½ tsp freshly grated nutmeg
1 tsp ground cinnamon
3 tbsp dark rum
2 tbsp cognac
4 eggs
2 egg yolks

Also

200 ml (7 fl oz) single (pure) cream
1 tbsp icing (confectioners’) sugar, to taste
A little freshly grated nutmeg and ground cinnamon
25 g (1 oz) white chocolate

WHAT TO DO

Preheat the oven to 180°C (350°F) and line the outside of a 23 cm (9 inch) spring-form cake tin with two layers of foil to prevent any batter from escaping. Finely crush the biscuits and combine with the melted butter, brown sugar and cinnamon in a bowl. Press firmly onto the base of the tin and bake for 10 minutes. Remove from the oven and set aside to cool.

For the filling, beat the cream cheese in a bowl until fluffy, then stir in the creme fraiche and butter. Add the sugar, cornflour, nutmeg and cinnamon. Stir in the rum and cognac. Finally add the eggs and egg yolks, one at a time. Pour the mixture over the base and place the spring-form tin inside a roasting tin. Add enough boiling water to come 2.5 cm (1 inch) up the side of the springform tin.

Bake the eggnog cheesecake for 45 minutes, then reduce the oven to 160°C (320°F) and continue baking for another 25 minutes. The cheesecake should not be fully set yet. Turn off the oven and leave the cheesecake inside to cool for 1 hour, keeping the oven door slightly ajar. Remove the cheesecake from the oven, take off the foil and set the cheesecake aside in its tin to cool completely on a wire rack. Cover with foil and refrigerate for at least 4 hours, ideally overnight, before removing the cheesecake from the tin.

Whip the cream until stiff, sweeten with icing sugar and spread on top of the cheesecake. Dust with nutmeg and cinnamon, and grate the white chocolate over the top.


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