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.

Christmas, Desserts

Eggnog cheesecake

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

Added on December 6, 2018

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.

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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.

'Before baking the base, use a glass tumbler to press the crumbs into the corners and up the sides of the tin. This makes the crust really compact,' says Bobby