FESTIVE FLAVOURS

It doesn’t get much more Christmassy than this divine eggnog

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cheesecake from Ange at the Retro Diner

EGGNOG CHEESECAKE

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Makes 16 servings

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Biscuit Base Ingredients:

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1 1/2 cups gingernut & butternut biscuit crumbs

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2 tablespoons sugar

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6.5 tablespoons melted butter

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Cheesecake Filling

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2 packages cream cheese, softened

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1/2 cup sugar

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3 tablespoons all-purpose flour

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3/4 cup eggnog

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1 packet vanilla instant pudding

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1 cup of heavy cream

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3/4 cup of milk

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1/2 teaspoon tea spoon rum extract or 1 teaspoon of rum

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Dash ground nutmeg

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Whipped cream and additional ground nutmeg to serve – optional

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DIRECTIONS

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1. Place a greased 9-in. springform pan on a double thickness of heavy duty

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foil (about 18 in.round tin).

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2. Securely wrap foil around pan.

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3. In a small bowl, combine the biscuit crumbs, sugar and butter.

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4. Press onto the bottom of pan.

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5. Place on a baking tray and bake at 325° for 10 minutes.

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6. Cool on a wire rack

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CHEESECAKE MIXTURE

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7. In a large bowl, beat the cream cheese, heavy cream, milk, sugar, flour &

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vanilla pudding until smooth.

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8. Gradually stir in the eggnog, extract/ rum and nutmeg.

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9. Pour filling over crust.

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10. Place springform pan into the fridge overnight until centre is set.

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11. Loosen sides from pan with a knife before taking the springform tin

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off.

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12. If desired, top with whipped cream, then sprinkle with nutmeg.

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