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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
- 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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