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Eggnog cheesecake

Not a fan of Christmas pud? Try this festive dessert from Bobby Southworth
eggnog cheesecake

Bobby Southworth, head chef at The Greenbank Hotel in Falmouth, combines two contemporary Christmas classics to create this eggnog cheesecake recipe

www.greenbank-hotel.co.uk

Serves    14
Oven temp    170°c / gas 3

For the biscuit base

  • Digestive biscuits 300g, crushed into a fine crumb
  • Caster sugar 3 tbsp
  • Butter 115g, melted

For the filling

  • Advocaat  60ml
  • Grated nutmeg 4 pinches
  • Orange zest 15g
  • Gelatin 3 leaves
  • Cream cheese 400g
  • Cornish clotted cream 450g
  • Caster sugar 200g
  1. Preheat oven to 170°c / gas 3.
  2. For the biscuit base: combine the biscuits, sugar and butter in a medium sized bowl.
  3. Evenly press the biscuit mixture into the bottom of a 23cm springform tin and then bake for 10 minutes. Allow to cool.
  4. For the filling: heat the Advocaat, nutmeg and orange zest in a pan over a medium heat. Once warm, slowly stir in the gelatin.
  5. Place the cream cheese, sugar and clotted cream in a bowl and pour over the Advocaat mixture and blend until combined.
  6. Pour the cream cheese mixture over the biscuit base. Place in the fridge for at least 4 hours until set.

Supported by

Indy Cafe Cookbook Volume 2

You will need

For the biscuit base

  • Digestive biscuits 300g, crushed into a fine crumb
  • Caster sugar 3 tbsp
  • Butter 115g, melted

For the filling

  • Advocaat  60ml
  • Grated nutmeg 4 pinches
  • Orange zest 15g
  • Gelatin 3 leaves
  • Cream cheese 400g
  • Cornish clotted cream 450g
  • Caster sugar 200g

Method

  1. Preheat oven to 170°c / gas 3.
  2. For the biscuit base: combine the biscuits, sugar and butter in a medium sized bowl.
  3. Evenly press the biscuit mixture into the bottom of a 23cm springform tin and then bake for 10 minutes. Allow to cool.
  4. For the filling: heat the Advocaat, nutmeg and orange zest in a pan over a medium heat. Once warm, slowly stir in the gelatin.
  5. Place the cream cheese, sugar and clotted cream in a bowl and pour over the Advocaat mixture and blend until combined.
  6. Pour the cream cheese mixture over the biscuit base. Place in the fridge for at least 4 hours until set.
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For the biscuit base

  • Digestive biscuits 300g, crushed into a fine crumb
  • Caster sugar 3 tbsp
  • Butter 115g, melted

For the filling

  • Advocaat  60ml
  • Grated nutmeg 4 pinches
  • Orange zest 15g
  • Gelatin 3 leaves
  • Cream cheese 400g
  • Cornish clotted cream 450g
  • Caster sugar 200g
  1. Preheat oven to 170°c / gas 3.
  2. For the biscuit base: combine the biscuits, sugar and butter in a medium sized bowl.
  3. Evenly press the biscuit mixture into the bottom of a 23cm springform tin and then bake for 10 minutes. Allow to cool.
  4. For the filling: heat the Advocaat, nutmeg and orange zest in a pan over a medium heat. Once warm, slowly stir in the gelatin.
  5. Place the cream cheese, sugar and clotted cream in a bowl and pour over the Advocaat mixture and blend until combined.
  6. Pour the cream cheese mixture over the biscuit base. Place in the fridge for at least 4 hours until set.

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