EGGNOG CHEESECAKE
SERVES
8-12
PREPARATION TIME
30 minutes, plus overnight chilling
This delicious Eggnog Cheesecake, laced with brandy and spiced with vanilla, cinnamon, cardamom and nutmeg, is an impressive celebration centrepiece that’s simple to make and can be prepared ahead.
With a buttery Biscoff biscuit base, an indulgent filling rich with double cream and cream cheese, and finished with a silky eggnog custard, it’s a grown-up pudding for every occasion. Prepare a couple of days ahead for optimum flavour – and precious time with your guests on the day. Or freeze for up to three months, for the ultimate no-fuss dessert.
Food stylist Sarah Hemsley, whose Instagram account @aslowgathering is rich with slow food and seasonal baking, uses stainless steel cookware as a bain-marie to simmer the water, over which the custard is whisked and thickened.
She uses a Radford Bright spoon to expertly press down the crushed biscuit base into the springform cake tin. While perfectly balanced Professional knives effortlessly prepare kumquats, physalis, orange slices and cranberries for the sparkly, frosted topping.
INGREDIENTS
For the base
220g Biscoff biscuits
100g butter, melted
For the filling
300ml double cream
300g full-fat cream cheese
100g icing sugar
150ml eggnog custard (see below)
Eggnog custard:
500ml whole milk
1 cinnamon stick or 1/2tsp ground cinnamon
3-4 cardamom pods or 1/4tsp ground cardamom
1/4tsp grated nutmeg
1 split vanilla pod or 1tsp vanilla bean paste or 1-2tsp vanilla extract
3 egg yolks, whites reserved
25g caster sugar
1tsp corn flour
75ml rum, brandy or bourbon
Decoration (optional):
Physalis or kumquats
Fresh or dried orange slices
Fresh cranberries
Rosemary sprigs
Frosting:
1-2tbsp egg white
1-2tbsp caster sugar
METHOD:
Grease and line the base of an 8”/20cm springform cake tin.
For the best results, make this 1-2 days ahead. Alternatively, it can be made in advance and frozen for up to three months. Wrap well in foil.
BISCUIT BASE
1. Melt the butter. In a food processor, whizz the Biscoff to a coarse crumb, or bash with a rolling pin in a sealed bag. Mix it together.
2. Press the mixture into the cake tin and smooth it down using the back of a spoon. Chill.
EGGNOG CUSTARD
1. In a saucepan, heat the milk with the cinnamon, nutmeg, cardamom and vanilla, stirring often until it begins to boil. Take off the heat and leave it to infuse.
2. Whisk together the egg yolks, sugar and corn flour in a small, heatproof bowl. Place over a pan of simmering water and heat gently, continually whisking for 5 minutes until thickened and pale in colour. Remove the bowl from the pan.
3. Strain the milk infusion, discarding the spices. Slowly pour the milk into the egg mixture, whisking all the time.
4. Heat gently over a low heat for 5-10 minutes until the mixture just coats the back of a spoon. Be careful not to overcook.
5. Pour the custard into a clean bowl, stir in the alcohol and leave to cool. Place a circle of greaseproof paper on the custard to prevent a skin forming. Chill in the fridge, preferably overnight.
FILLING
- 1. Whisk together the cream and icing sugar until thick and holds its shape.
2. In a separate bowl, whisk together the cream cheese and eggnog custard. Pour into the cream and whisk until thickened.
3. Spoon the filling over the biscuit base, using the back of a spoon to spread evenly and smooth the top. Grate fresh nutmeg on top.
4. Chill in the fridge for at least 4 hours, preferably overnight. It should be set firm, soft and creamy.
FROSTING
- 1. Run a palette knife around the edge of the cheesecake before loosening the tin and removing from the base.
2. To decorate, lightly whisk a little egg white. With a pastry brush, paint a thin layer over the fruit and rosemary, then dip into the sugar to coat, shaking off any excess. Allow it to dry on greaseproof paper.
TIP: Serve with a little of the leftover eggnog custard.
Grease and line the base of an 8”/20cm springform cake tin.
For the best results, make this 1-2 days ahead. Alternatively, it can be made in advance and frozen for up to three months. Wrap well in foil.
BISCUIT BASE
1. Melt the butter. In a food processor, whizz the Biscoff to a coarse crumb, or bash with a rolling pin in a sealed bag. Mix it together.
2. Press the mixture into the cake tin and smooth it down using the back of a spoon. Chill.
EGGNOG CUSTARD
1. In a saucepan, heat the milk with the cinnamon, nutmeg, cardamom and vanilla, stirring often until it begins to boil. Take off the heat and leave it to infuse.
2. Whisk together the egg yolks, sugar and corn flour in a small, heatproof bowl. Place over a pan of simmering water and heat gently, continually whisking for 5 minutes until thickened and pale in colour. Remove the bowl from the pan.
3. Strain the milk infusion, discarding the spices. Slowly pour the milk into the egg mixture, whisking all the time.
4. Heat gently over a low heat for 5-10 minutes until the mixture just coats the back of a spoon. Be careful not to overcook.
5. Pour the custard into a clean bowl, stir in the alcohol and leave to cool. Place a circle of greaseproof paper on the custard to prevent a skin forming. Chill in the fridge, preferably overnight.
FILLING
- 1. Whisk together the cream and icing sugar until thick and holds its shape.
2. In a separate bowl, whisk together the cream cheese and eggnog custard. Pour into the cream and whisk until thickened.
3. Spoon the filling over the biscuit base, using the back of a spoon to spread evenly and smooth the top. Grate fresh nutmeg on top.
4. Chill in the fridge for at least 4 hours, preferably overnight. It should be set firm, soft and creamy.
FROSTING
- 1. Run a palette knife around the edge of the cheesecake before loosening the tin and removing from the base.
2. To decorate, lightly whisk a little egg white. With a pastry brush, paint a thin layer over the fruit and rosemary, then dip into the sugar to coat, shaking off any excess. Allow it to dry on greaseproof paper.
TIP: Serve with a little of the leftover eggnog custard.