Description
A tasty way to finish off your Christmas dinner. This eggnog cheesecake is set in the fridge so there's no baking needed for this creamy dessert.
Ingredients
Units
Scale
Base
- 14 oz digestive biscuits
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2/3 cup unsalted butter
Eggnog Crème Pâtissière
- 2 cups eggnog
- 3 eggs, separated
- 2 tbsp cornflour
- 2 tbsp milk
Filling
- 1 1/2 cups cream cheese
- 1 tsp vanilla paste
- 3/4 cup icing sugar
- 1 1/2 cups double cream
To decorate
- 1/2 cup heavy (double) cream
- 2 tbsp icing sugar
- 1 tsp vanilla paste
- 1/4 tsp ground cinnamon
Instructions
- For the Biscuit Base: Blitz the biscuits, cinnamon, and nutmeg in a food processor until a crumb is formed.
- Pour the melted butter in while the machine is running.
- Spoon the mixture into the base of a 23cm (9in) springform cake tin level with the back of a spoon and compact with the bottom of a glass.
- Place in the fridge to set.
- For the eggnog crème pâtissière: Place a large pan over a medium-low heat. Pour in the eggnog and heat until steam rises from the eggnog.
- Once the eggnog has reached the desired temperature, remove it from the heat. Whisk through the egg yolks one at a time until they are fully incorporated. Return to the heat.
- Make a cornflour slurry by whisking the cornflour and the milk together until they resemble a paste.
- Whisk the slurry into the eggnog and continue to whisk it until it thickens and starts to resemble a creme pâtissière (thick custard).
- Once this is achieved, remove the pan from the heat, place it in cold water, and whisk until the mixture has cooled. Set aside.
- For the cheesecake filling, place your cream cheese and vanilla paste in your mixing bowl, then whisk till smooth.
- While still whisking, add a tablespoon of icing sugar until everything is incorporated.
- Add the eggnog creme pâtissière and combine.
- In a separate bowl, whisk the double cream until you achieve soft peaks, and then fold through the rest of the filling.
- Remove the base from the fridge and pour the filling over the top, then gently drop the tin onto the kitchen counter a few times to let any bubbles out.
- Place the cheesecake in the fridge for at least 6 hours or best results overnight.
- To remove the cheesecake from the springform pan, use a cloth that you have run under hot water or, as I do, get a blow torch and slightly heat the sides until loose. Remove the side and base and smooth the edge with a pallet knife you have held under warm water.
- To decorate: Place the heavy (double) cream, icing sugar, and vanilla paste into a bowl and whisk until you achieve a soft peak consistency.
- Transfer the whipped cream to a piping bag decorate as you so desire, and sprinkle over the cinnamon. Use our pictures for inspiration.
- Serve immediately. Enjoy!
Notes
- I have deliberately tried to steer away from using gelatin but if you wish to do so you can skip making the creme patisserie and just add the eggnog and around 8 gelatin sheets to the cheesecake
- You can use any biscuits you wish for the base. I used Hobnobs as they remind me of Christmas and Thanksgiving. Graham Crackers will work too.
- Prep Time: 20 minutes
- Chill Time: 6 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chill
- Cuisine: American