Eggnog Spiced Cheesecake
Prep Time
Cooking Mode
For the crust:
1 pkg Compliments Ginger Snaps
1 tbsp granulated sugar
⅛ tsp fine sea salt
⅓ cup unsalted butter, melted, plus more for buttering pan
For the filling:
2 blocks full-fat Compliments cream cheese, at room temperature
¾ cup granulated sugar
½ tsp cinnamon
¼ tsp allspice
Freshly grated nutmeg to taste
1 tsp vanilla extract
½ tsp rum extract
1 cup full-fat sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
To assemble:
1 cup 35% cream
2 tsp icing sugar
Freshly grated nutmeg to taste
For the crust:
1 pkg Compliments Ginger Snaps
1 tbsp granulated sugar
⅛ tsp fine sea salt
⅓ cup unsalted butter, melted, plus more for buttering pan
For the filling:
2 blocks full-fat Compliments cream cheese, at room temperature
¾ cup granulated sugar
½ tsp cinnamon
¼ tsp allspice
Freshly grated nutmeg to taste
1 tsp vanilla extract
½ tsp rum extract
1 cup full-fat sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
To assemble:
1 cup 35% cream
2 tsp icing sugar
Freshly grated nutmeg to taste
Directions
1Position racks in the centre and bottom third of the oven. Preheat the oven to 160°C (325°F).
2Lightly butter the round base of an 8-in. (20-cm) smooth-based springform pan. Line bottom with parchment. Set aside.
3For the crust, whirl cookies with sugar and salt in the bowl of a 14-cup (3.5 L) food processor until very finely crumbled. Add melted butter and pulse until mixture resembles wet sand. Scrape into the prepared pan. Using a flat measuring cup, very firmly press crumbs into the bottom and 1 ½-in. (4-cm) up the sides of the pan. Using your fingertips, continue to firmly press sides to ensure they’re adhered to the pan (this helps with unmoulding).
4Bake on the centre rack until set, 15 mins. Transfer to a rack to cool if finished baking before filling is prepared.
5Meanwhile, for the filling, boil a full kettle of water. Add cream cheese, sugar, spices and extracts to the clean bowl of a food processor. Whirl, scraping down sides halfway through, until completely smooth with no lumps remaining, 2 mins. Add sour cream, then continue processing until fully combined. Scrape down the sides, then add eggs and yolk. Pulse 5 to 6 times just until fully emulsified, be careful not to over-mix. Scrape filling into prepared crust and smooth top.
6Set a large roasting pan on the bottom third rack. Fill with boiling water, about ¾-in. (2-cm) deep. Set cheesecake on the centre rack of the oven and bake until edges are just set but the centre wobbles when shaken, 45 to 50 mins. Turn off heat, then slightly crack the oven door open. Let cool inside the oven for 1 hr., then chill in the refrigerator for at least 3 hrs, up to overnight.
7To assemble, release the springform pan. Gently run spatula under the bottom to loosen, then transfer cheesecake to a cake stand or plate, removing parchment if desired. Whisk cream and sugar in a medium bowl until soft peaks form, about 2 mins. Spoon over cheesecake. Top with freshly grated nutmeg. Serve immediately.
Disclaimer
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Personal Note
Personal Note
