- 600 gram cream cheese on room temperature
- 250 gram eggnog
- 100 gram powdered sugar + 1 tablespoon extra
- 40 gram all-purpose flour
- 4 eggs
- 150 ml heavy cream
- about 75 gram dry cookies (such as graham)
- 50 gram butter + extra
- dark chocolate bar for garnish
Kitchen equipment needed
- spring form (26 cm – 10 inch)
- silicone kitchen brush
- blender, food processor or ziplock bag and rolling-pin for crumbling the cookies
- small saucepan
- piping-bag with star nozzle
- silicone spatula
Preparation — 15 minutes
COAT the spring form with butter and PRE-HEAT the oven to 150 degrees Celsius or 300 degrees Fahrenheit. CRUMBLE the cookies using a blender, food processor or rolling-pin. If you’re using a rolling-pin, it’s recommended to use a ziplock bag to prevent a messy kitchen. MELT the butter and combine with the cookie crumbs. PRESS them into the spring form to create a cookie bottom. PLACE in the fridge while you make the filling.
COMBINE the cream cheese along with the eggs, powdered sugar, eggnog and flour until you’ve reached a smooth mixture.
Finishing the eggnog cheesecake — 1 hour
POUR the cream cheese filling on top of the cookie bottom and BAKE the cheesecake in the oven for about 45 minutes. Carefully open up the oven door, otherwise the cheesecake will collapse. Let it sit in the oven for about 10 minutes with a slightly opened oven door, before taking it out. Let it cool off completely.
BEAT about 150 ml heavy cream with a tablespoon of sugar until it’s stiff enough. ADD about 50 grams of eggnog and ADD the cream to a piping-bag with a star nozzle. DECORATE the cake with the whipped cream and FINISH the cake with grated chocolate. Enjoy!