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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.
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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
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.