Egg Nog Chezcak For Christmas |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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We had a bit of a family chrissy thing last night, i made this egg-nog cheesecake for it. Everyone liked it, except uncle dick, but meh. Like all my cheesecakes, i used my home-made yoghurt-cheese to make it low-fat, but you can use normal cream cheese if it doesnt bother you. Ingredients:
leftover christmas fruit cake (for the base) |
500g yoghurt-cheese (or cream cheese) |
200g yoghurt (or sour cream) |
40ml brandy |
1/3 cup sugar |
2 eggs |
1 tsp nutmeg |
1 tsp vanilla essence |
2 tbsp cornflour |
Directions:
1. preheat oven to moderate (180C). Line a 20cm round spring-form cake tin.
2. Cut a 1cm slab off the bottom of the fruitcake. Cut to fit and press into the bottom of the cake tin. Cook in oven for 10 minutes.
3. Reduce oven heat to slow (150C)
4. Use electric mixers to combine the remaining ingredients.
5. Pour into your cake tin, sprinkle with a bit more nutmeg, and bake for an hour to an hour and 15 minutes, until its just set in the middle.
6. Turn oven OFF and let the cheesecake cool in there with the door open a bit.
7. When its cool, cover it with plastic wrap and refrigerate overnight.
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