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Eggnog cheesecake
- Edd Kimber
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Serves 16
Easy
Prep: 15 mins
Cook: 1 hr and 40 mins
plus cooling and chilling
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Eggnog is baker Edd Kimber's favourite festive tipple. In this recipe, the spiced, creamy drink is transformed into his all-time favourite cheesecake
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Try Edd Kimber's eggnog cheesecake, then try his devil's food cake, lemon and lime tart and black and white tahini cookies. Find more Christmas dessert recipes here.
Eggnog cheesecake recipe
Ingredients
Nutrition
BASE
-
165g gingernut biscuits
finely crushed
-
60g unsalted butter
melted
-
large pinch of fine sea salt
CHEESECAKE FILLING
-
840g full-fat soft cheese
-
100ml double cream
-
50ml dark rum
-
1 nutmeg
finely grated, plus extra for sprinkling
-
300g caster sugar
-
3 tbsp cornflour
-
3 eggs
-
2 tsp vanilla bean paste
WHIPPED HONEY CRÈME FRAÎCHE TOPPING
- 200ml crème fraîche
- 1 tbsp honey
- 1/4 tsp vanilla bean paste
Nutrition: per serving
- kcal399
- fat27g
- saturates17g
- carbs32g
- sugars25g
- fibre0.2g
- protein5g
- salt0.6g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Line the base and sides of a 23cm springform tin with baking paper.
-
step 2
For the base, mix together the ingredients in a bowl until evenly combined. Tip into the tin and press into an even layer that covers the base. Bake for 10 mins until lightly browned. Leave to cool. Reduce the oven to 140C/120C fan/gas 1.
-
step 3
For the filling, whisk together the ingredients in a large bowl just until a thick, smooth batter is formed (avoid whisking on high speed so that you don’t aerate the mixture too much). Pour the filling over the base. Wrap a wide sheet of foil around the base and side of the tin, then put inside a large roasting tray and set it on the oven shelf. Pour boiling water from the kettle into the tray so it comes halfway up the sides of the tin. Bake for 1 hr 30 mins until the edge of the cheesecake is set and the centre has a slight wobble. Remove from the oven and leave to cool in the water on the tray for 15 mins. Carefully lift the tin out of the water, cool at room temperature for 1 hr, then chill overnight.
-
step 4
When ready to serve, carefully remove the cheesecake from the tin. Whisk the topping ingredients in a large bowl to soft peaks. Spread over the cheesecake and grate over some nutmeg. It will keep chilled for up to four days.
More Edd Kimber recipes
Authors
Edd KimberBaking columnist
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