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Eggnog Cheesecake with Spiked Chantilly and Sugared Fruits

Food Network Canada
YIELDS
1 serving

Creamy and rich, just like the festive beverage, I like to serve this cheesecake with a hint of rum in the topping. Everyone will be asking for seconds of this dessert!

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Ingredients

Crust

1
cup all purpose flour
1
cup gingersnap cookie crumbs, (about 2 ½ c cookies), plus extra for coating the sides of the cheesecake
dash of salt
½
cup unsalted butter, melted

Filling

2 ½
lb(s) cream cheese, room temperature
1 ¾
cup sugar
3
Tbsp all purpose flour
1
Tbsp vanilla extract
1
Tbsp rum extract
1
tsp nutmeg
¼
tsp salt
5
egg

Sugared Fruits

1
egg white
1
cup fruit sugar, (superfine sugar)
whole fruits, such as red and green grapes, apricots, strawberries, fresh currants, and small plums

Spiked Chantilly Cream

1
cup whipping cream
2
Tbsp sugar
2
Tbsp dark rum
½
tsp vanilla extract
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Directions

Step 1

Preheat oven to 350 F.

Step 2

Combine flour, gingersnap crumbs and salt in a bowl. Add melted buter and mix until an even, crumbly texture.

Step 3

Press crust into a lightly greased 10-inch springform pan, pressing up the sides a bit.

Step 4

Bake for 12-15 minutes. Allow to cool.

Step 5

Reduce oven temperature to 300 F.

Step 6

Beat cream cheese until smooth and fluffy, scraping the sides of the bowl often.

Step 7

Gradually add sugar, again scraping the sides of the bowl often. Add in flour, vanilla, rum extract, nutmeg and salt and blend.

Step 8

Add eggs, one at a time, mixing well after each addition. Scrape filling over baked crust.

Step 9

Place cheesecake pan into a larger baking pan. Pour boiling water 1 inch up the sides of the pan. Bake for 1 hour and 30 minutes.

Step 10

Allow cheesecake to sit for 1 hour (out of water) before chilling. Chill over night.

Step 11

Whisk egg white just until foamy.

Step 12

Brush surface of fruits with egg whites, and sprinkle with superfine sugar to coat. Set fruit on a cooling rack to dry for 2-4 hours. Do not refrigerate.

Step 13

Combine the whipping cream, sugar, dark rum and vanilla extract in a clean bowl and whip until medium stiff peaks form.

Step 14

Run a knife around the edge of the cheesecake to loosen, and remove springform pan. Use extra gingersnap crumbs to coat the outside of the cheesecake.

Step 15

Top cheesecake with sugared fruits and either spread a some of the spiked Chantilly cream over top or serve alongside.

Rate Recipe

My rating for Eggnog Cheesecake with Spiked Chantilly and Sugared Fruits
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