Christmas Recipes
Rum and Eggnog Cheesecake
Yield: 10 servings
Ingredients
Crumb Crust
- 1 cup Graham wafer crumbs
- 2 tablespoons granulated sugar
- 1/4 cup butter, melted
Filling
- 1 envelope unflavored gelatine
- 1/4 cup light rum
- 1/4 cup boiling water
- 3 eggs, separated
- 2 tablespoons granulated sugar
- 1 pound cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar
- 1 1/2 cups whipping cream
- Nutmeg
Instructions
- Heat oven to 350 degrees F.
Crumb Crust
- In a medium bowl, combine Graham wafer crumbs, sugar and melted butter. Press firmly into a 9 inch springform pan. Bake for 10 minutes. Let cool.
Filling
- In small bowl sprinkle gelatine over rum; let stand for 5 minutes. Add boiling water and stir until gelatine is dissolved.
- In a small saucepan, whisk together egg yolks and sugar. Whisk in gelatine mixture and cook over medium heat, stirring constantly until mixture comes to boil. Remove from heat and set aside.
- In a large bowl with electric mixer, beat cream cheese, sweetened condensed milk, gelatine mixture and vanilla extract until smooth. Chill 20 to 30 minutes or until partially set.
- Beat egg whites until they hold soft peaks; beat in 1/4 cup sugar until mixture holds stiff peaks.
- In a small bowl whip 1/2 cup whipping cream until thick. Fold egg whites, then whipped cream into cream cheese mixture. Pour over prepared crust. Chill until set, several hours or overnight.
- To serve, whip remaining cream and spread over top, sprinkle with nutmeg.