Cheesecake the Eggnog Way

Ingredients:
Cheesecake the Eggnog Way
CRUST:
2 cups crushed vanilla wafers
6 tablespoons butter
1/2 teaspoon ground nutmeg

CHEESECAKE:
4 (8 ounce) packages cream cheese
1 cup white sugar
3 tablespoons all-purpose flour
3 tablespoons rum*
1 teaspoon vanilla extract
2 eggs
1 cup heavy cream
4 egg yolks

Instructions:

Make the crust by mixing together the crushed wafers, butter and nutmeg. Press the mixture into the bottom of a spring form pan. Bake the crust for 10 minutes at 325 degrees F. Blend together cream cheese, flour, sugar, rum and vanilla. Add one egg at a time to the mixture and continue to blend well after each addition. Then blend in the 4 additional egg yolks and the whipping cream. Pour cheesecake filling into prepared pan. Bake for one hour at 325 degrees F. Completely cool before removing from spring form pan then refrigerate over night.

*For a non-alcoholic family friendly version you can use rum extract, vanilla extract, white grape juice or apple juice!

More Christmas Ideas and Recipes:
The Ultimate Christmas Collection

Related Site

-Free Food Recipes Online

-Food and Drink Magazine

Related Videos :below I show related videos and not so related to this article.

Title: New England Style Egg Nog Cheesecake with Shortbread crust on WMUR's Cooks Corner

Jason and Jaci Lynn won the uLocal Holiday Recipe Dessert Search with their New England Style Egg Nog Cheesecake with Shortbread crust.

The winning recipe will be served all month (January) at all the Common Man Restaurant locations with $1 from every cheesecake going to the NH Food Bank.

A demonstration of the prize winning Cheesecake on WMUR's Cook's Corner with Erin Fehlau on December 23rd 2009.

Title: Eggnog Cheesecake Recipe : Eggnog Cheesecake: Cooling

Cooling an eggnog cheesecake after it is baked sets the custard and allows the edges of the spring-form pan to be lifted off of the cake. Remove and cool the cheesecake with tips from a professional baker in this free video series on baking.

Expert: Jennifer Cail
Bio: Jennifer Cail has been cooking and baking since she could reach the stove at the age of 4. She has been studying pastry-making almost as long, going so far as to meet the White House pastry chef.
Filmmaker: randy primm




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