Baked eggnog cheesecake, ginger and maple crust

Because Christmas isn't Christmas without eggnog.

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prep-time Created with Sketch. Preparation time: 25 minutes cooking-time Created with Sketch. Cooking time: 1 minutes serving-size Created with Sketch. Serves: 10

Eggnog and rum make for some delicious festive indulgence with this baked, and slightly boozy, cheesecake.

For an alternative all-year round cheesecake base, lime and orange are perfect for summer, or try rum and raisin for an autumnal flavour.

Nutrition per serving
Kcal
329
Fat
18.7g
Sat Fat
11g
Carbs
40.8g
Sugars
34.8g
Fibre
0.2g

Method

Preheat the oven to oven to 180ºC.

Mix together crushed biscuits, ginger, maple syrup and butter in a bowl and then press into a 9-inch spring mould.

Bake for 10-12 minutes until golden, then leave to cool.

Blend the cream cheese, maple sugar, eggnog, white rum, nutmeg and eggs and fold in flour to finish.

Pour mixture into crust and bake for 40-50 minutes.

Remove from the oven, loosen cake rim and allow to cool, then remove the cake ring.

Refrigerate for at least 2 hours before serving.

Serve with seasonal fruits or a topping of your choice.

Chef’s tip

Add some fruit purée or maple ice cream to complement the cheesecake.

Ingredients

  • Base Crust

  • 140g crushed biscuits
  • 25ml pure maple syrup
  • 85g melted butter
  • 75g of chopped stem ginger
  • Cheese Cake Filling

  • 900g cream cheese
  • 200g maple sugar / caster sugar
  • 3 tbsp plain flour
  • 220ml eggnog / rum
  • 3 eggs and 1 yolk
  • 1 tsp nutmeg
  • 3 tbsp white rum
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