Skip to content
Subscribe
Facebook
X-twitter
Search
Search
Close this search box.
£
0.00
0
Basket
The best places to eat, stay, shop and visit in the South West
Christmas
,
Desserts
Eggnog cheesecake
Not a fan of Christmas pud? Try this festive dessert from Bobby Southworth
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
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
Preheat oven to 170°c / gas 3.
For the biscuit base:
combine the biscuits, sugar and butter in a medium sized bowl.
Evenly press the biscuit mixture into the bottom of a 23cm springform tin and then bake for 10 minutes. Allow to cool.
For the filling:
heat the Advocaat, nutmeg and orange zest in a pan over a medium heat. Once warm, slowly stir in the gelatin.
Place the cream cheese, sugar and clotted cream in a bowl and pour over the Advocaat mixture and blend until combined.
Pour the cream cheese mixture over the biscuit base. Place in the fridge for at least 4 hours until set.
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
Preheat oven to 170°c / gas 3.
For the biscuit base:
combine the biscuits, sugar and butter in a medium sized bowl.
Evenly press the biscuit mixture into the bottom of a 23cm springform tin and then bake for 10 minutes. Allow to cool.
For the filling:
heat the Advocaat, nutmeg and orange zest in a pan over a medium heat. Once warm, slowly stir in the gelatin.
Place the cream cheese, sugar and clotted cream in a bowl and pour over the Advocaat mixture and blend until combined.
Pour the cream cheese mixture over the biscuit base. Place in the fridge for at least 4 hours until set.
You may also like
Christmas
,
Drinks
Santa’s stocking cocktail
Desserts
Dark chocolate delice with mulled poached blackberries and brown bread ice cream
Baking
,
Desserts
Baked egg and cream custard tart
Desserts
Raspberry mousse
Baking
,
Desserts
Bramley apple pie
Christmas
,
Drinks
Festive spiced negroni
Christmas
,
Mains
Turkey strudel with wild mushrooms and chestnuts
Baking
,
Christmas
Festive meringue wreath with clotted cream, spiced apples and salted caramel
Christmas
,
Sides
Roasted radishes with garlic and rosemary
Baking
,
Desserts
Apple and blackberry crumble
Desserts
,
Drinks
Cardamom poptails
Christmas
,
Mains
Traditional baked ham
Desserts
Chocolate tart with chocolate orange soil
Desserts
Passionfruit parfait
Brunch
,
Desserts
Old fashioned pancakes with blackberry compote
Desserts
Chocolate mousse pyramid
Desserts
,
Drinks
English summer cup poptails
Desserts
Sticky toffee pudding
Most popular recipes
Mains
Classic pan fried lamb’s liver
Baking
Plum pudding
Mains
Rick Stein’s fish and chips
Baking
Cinnamon buns
Baking
Devon cutrounds
Mains
Beer braised venison and ox cheek suet pudding recipe
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Facebook
X-twitter
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
Preheat oven to 170°c / gas 3.
For the biscuit base:
combine the biscuits, sugar and butter in a medium sized bowl.
Evenly press the biscuit mixture into the bottom of a 23cm springform tin and then bake for 10 minutes. Allow to cool.
For the filling:
heat the Advocaat, nutmeg and orange zest in a pan over a medium heat. Once warm, slowly stir in the gelatin.
Place the cream cheese, sugar and clotted cream in a bowl and pour over the Advocaat mixture and blend until combined.
Pour the cream cheese mixture over the biscuit base. Place in the fridge for at least 4 hours until set.