Preparation time is 35minutes
Cook time is 5minutes
Total time is 40minutes
Serve is for 10 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
10
- 250grams butternut snap cookie
- 1teaspoons ground cinnamon
- 100grams butter, melted
- 3teaspoons gelatine powder
- 675grams cream cheese, chopped, at room temperature
- 3/4 cup caster sugar
- 1teaspoons mixed spice
- 600milliliter thickened cream
- 2tablespoons dark rum
- 2tablespoons brandy
Nutrition per serving
2980kJ / 711Cal
2980 Kilojoules or 711 Calories
34% of daily energy intake*
Protein
6.9grams
Fat
57.2grams
Carbs
38.5grams
Sugars
25.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make this impressive no-bake eggnog cheesecake. Lightly spiced with hints of brandy and rum, this velvety cheescake brings Christmas to your plate.
Method
Step 1 of 5
Grease and line base and side of a 22cm springform pan.
Step 2 of 5
Place biscuits and cinnamon in a food processor and process until fine crumbs form. Add butter and process until combined. Using the back of a metal spoon, press biscuit mixture evenly over base and up side of pan. Refrigerate until required.
Step 3 of 5
Sprinkle gelatine over 1/4 cup boiling water in a small jug. Stir with a fork until gelatine has dissolved. Cool slightly.
Step 4 of 5
Place cream cheese, sugar and mixed spice in a clean food processor. Process until smooth. Gradually add half the cream and process until combined. Add rum and brandy, then process until combined. Add gelatine mixture and process until combined. Pour mixture into biscuit crust. Refrigerate overnight or until set.
Step 5 of 5
Using an electric mixer, beat remaining cream until just-firm peaks form. Transfer cheesecake to a plate. Dollop with cream and sprinkle with extra cinnamon to serve.
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