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  1. Home
  2. Baking

Christmas Eggnogg Cheesecake

This festive cheesecake is the ultimate Christmas imprecipe! - by Mel Burge
  • 25 Nov 2019
Christmas Eggnogg Cheesecake
Prep: 20 Minutes - Cook: 50 Minutes - Easy - Serves 6-8
Proudly supported by

TIP! Fruit cake is available from major supermarkets. Cheesecake can be made up to two days ahead. Keep, covered, in the fridge. Decorate before serving.

Ingredients

465g packet dark fruit cake

2 tablespoons dark rum

1 teaspoon caster sugar

¼ teaspoon ground nutmeg

300ml tub thickened cream, softly whipped

FILLING

2 x 250g blocks cream cheese, chopped, at room temperature

1 cup caster sugar

2 eggs

2 teaspoons vanilla extract

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

250g tub sour cream

1 tablespoon dark rum

Method

  1. Invert base of a 23cm springform pan (base measures 22cm). Grease and line base and side with baking paper, extending paper 5cm above pan edges. 

  2. Cut cake crossways into 10 equal slices. Arrange over base of prepared pan, trimming to completely cover base. Brush with rum. Refrigerate.  

  3. To make filling, process cream cheese, sugar, eggs, vanilla, cinnamon and nutmeg in a food processor until smooth. Add sour cream and rum. Process until smooth. Pour over cake in pan. 

  4. Cook in a moderately slow oven (160C) for about 45 to 50 minutes, or until filling is just set. Cheesecake will still have a slight wobble. Turn off oven. Leave cheesecake in oven with door ajar for 1 hour. Remove. Cool to room temperature. Cover. Refrigerate overnight.

  5. Just before serving, combine sugar and nutmeg in a small bowl. 

  6. Transfer cheesecake to a serving plate. Spoon whipped cream over top. Sprinkle with nutmeg sugar. Cut into wedges.  

  • Baking
  • christmas dessert recipes
Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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