Baked Eggnog and Raspberry Ripple Cheesecake. Eggnog is a traditional drink made and enjoyed in the lead up to Christmas. We’ve taken all the fragrant spices from this festive drink and baked them into a delicious white chocolate cheesecake. The raspberry ripple completes the festive look!
Serves 8-12
60g unsalted butter
200g biscuit crumbs (such as digestives or wine biscuits)
500g cream cheese
150g caster sugar
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
10ml rum
10ml Heilala vanilla paste
2 eggs, free-range
50g white chocolate, melted
50g raspberry jam
Preheat oven to 170˚C.
Lightly grease a 20cm round springform cake tin, and line the tin with baking paper.
To make the biscuit base, melt the butter and add it to the blitzed biscuits. Spread mixture into the cake tin, pressing down to create an even, firm base.
Beat cream cheese until smooth. Add caster sugar, spices, rum and vanilla paste. Reduce speed and add in eggs one at a time. Once all combined add in melted chocolate. Fold through raspberry jam.
Pour mixture into the tin and bake at 170˚C for 30 minutes, then for a further 5 minutes at 190˚C for some colour on the top. Allow to cool and set before serving.
