Baked Eggnog Cheesecake with Ginger and Maple Crust
Serves: 10
Nothing says Christmas like eggnog, and this indulgent, slightly boozy cheesecake recipe is perfect for desserts or festive get-togethers.
Ingredients:
For the crust:
140g crushed biscuits25ml pure maple syrup
85g butter, melted
75g stem ginger, chopped
For the cheesecake filling:
900g cream cheese200g maple sugar / caster sugar
3 tbsp plain flour
220ml eggnog / rum
3 free-range eggs and 1 yolk
1 tsp nutmeg
3 tbsp white rum
method:
- Preheat the oven to oven to 180C/350F/Gas 4. Mix together the crushed biscuits, ginger, maple syrup and butter in a bowl, then press the mixture into a 9-inch spring-form cake tin.
- Bake the base for 10-12 minutes, until golden, then leave to cool.
- Meanwhile, blend the cream cheese, maple sugar, eggnog, white rum, nutmeg and eggs, then fold in the flour to finish. Pour the mixture over the crust, and bake for 40-50 minutes.
- Once your cheesecake has cooked, remove the tray from the oven and loosen the cake rim. Allow it to cool, then remove the cake ring completely.
- Refrigerate the cheesecake for at least two hours before serving. Serve with seasonal fruits or a topping of your choice.
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