Cheesecake with Eggnog
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 12 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 110 g butter, (soft)
- 70 grams sugar
- 0.25 teaspoon ¼ salt
- 200 g flour
For the filling:
- 250 g cream cheese, room temperature
- 455 g ricotta
- 100 g suar
- 1 tablespoon cornstarch
- 3 large egg (s)
- 175 ml egg liqueur
- 1 teaspoon vanilla extract
- 1 pinch (s) nutmeg, ground
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees and line a 24cm or 26cm springform pan with baking paper.
- Mix together the softened butter, sugar and salt, then knead in the flour. Pour the dough into the prepared form and line the base with it. Then prebake in the oven for about 10 - 12 minutes until it has a light color, remove and set aside.
- For the filling, stir together the soft cream cheese, ricotta and sugar. Stir in the cornstarch and one egg at a time until everything is well combined. Then add the egg liqueur, vanilla extract and a pinch of nutmeg and stir in as well. Then place the filling on the pre-baked base and bake the cheesecake for 55 minutes to the end. When it is removed, it is not firmly in the center and wobbles. Then let it cool in the tin, cover and put in the fridge overnight.
- You can eat it well chilled, but I think it`s better when it`s in the fridge.
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