Christmas Spiced Rum & Eggnog Cheesecake Recipe
Christmas Spiced Rum & Eggnog Cheesecake
For the base:
300g Digestive Biscuit Crumbs (approx.28 biscuits)
4 Tbsp Caster Sugar
150g/10 Tbsp Melted Butter
For the topping: 844g Cream Cheese, softened
250g/20 Tbsp Caster Sugar
4 Tbsp Plain Flour
3 Large Eggs
2 Tbsp Spiced Rum
1/2 Tsp Ground Nutmeg plus more for decoration
Preheat oven to 170°C / 340°F.
Step One : In a medium bowl combine digestive biscuit crumbs, sugar and butter. Press mixture firmly into the bottom of a 25cm springform cake tin. Bake in preheated oven for 10 minutes. Then place on a wire rack to cool. Preheat oven to 220°C / 430°F.
Step Two : Combine the cream cheese, sugar, flour and eggnog; fold together to mix. Then whisk together with the eggs, rum and nutmeg. Pour mixture over cooled biscuit base. Bake in preheated oven for 10 minutes. After 10 minutes reduce oven temperature to 120°C/ 250°F and bake for 45 minutes, or until centre of cake is barely firm to the touch.
Step Three : Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim. Refrigerate for 4 hours or more before serving. Enjoy!