I was told I must produce eggnog cheesecake..help!
Baking not being my absolute forte, but I am able to learn nonetheless, my family obligation for annual "Boxing Day" dinner is eggnog cheesecake! I really have zip cheesecake/springform experience.Ideas, re. temps. crusts, need to bake in advance to set, etc. & of course, recipe tips?? Many thanks!
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6 Comments:
Read through my recipe, then look at my additional comments.
CHEESECAKE
1 tablespoon unsalted butter, melted
3 tablespoons graham cracker crumbs
2 pounds Philadelphia cream cheese (4 bricks), at room temperature
1 cup “superfine’’ sugar
4 large eggs
1 teaspoon lemon zest
3 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup sour cream
Heat the oven to 500 degrees. Brush the sides and bottom of a 9’’ springform pan with the melted butter. Sprinkle graham cracker crumbs over the bottom of the pan and tilt it to coat evenly with crumbs.
Beat the cream cheese in a standing mixer until very smooth. Gradually add the sugar and beat on medium speed until sugar dissolves (about 3 minutes). Add eggs, one at a time, beating just until incorporated and scraping down the sides of the mixer bowl after each addition. Add lemon zest and vanilla and beat just until incorporated. Remove bowl from mixer and stir in cream and sour cream with a wooden spoon.
Pour the batter into the prepared pan. Bake the cheesecake at 500 degrees for 10 minutes, then reduce oven temperature to 200, leaving the oven door open until temperature reduces, 4-5 minutes. Bake until the cheesecake’s perimeter is set, but center jiggles when pan is tapped, about an hour. Turn off the heat and use a long-handled fork or spoon to hold the oven door open by about one foot. Let the cheesecake rest for an hour, then place it on a wire rack and let it cool to room temperature. Cover the cheesecake and refrigerate it until chilled, at least 4 hours.
COMMENTS:
For "eggnog cheesecake" (which seems pretty redundant to me), I'd add 2-3 egg yolks and lower the sour cream amount. Sprinkle the top of the finished cheesecake with *freshly grated* nutmeg, and you're good to go.
Gourmet Guy at 5:17PM on 12/14/08
Baking at least 24 hours in advance is a good idea. So the cake can set and chill.
For my eggnog cheesecake I use either a graham or crushed amaretti cookie crust with some cinnamon and nutmeg in it, and I use a little honey as a binder with the butter instead of the often used sugar.
There are many good recipes out there, mine is my basic cheesecake recipe, but I sub out the cream with eggnog, and use extra vanilla, nutmeg and rum or whiskey also.
I also sub some of the cream cheese with mascarpone, just because I like the creamy sharper flavor it adds that makes it seem more eggnog-like after baking. I do add an extra egg yolk also.
Depending on the recipe you will be prompted to either bake as is, or in a water bath, that all depends on the recipe.
Usually you bake your crust a few minutes first, to set it before topping with the cheesecake batter.
Yum.
sadiepix at 5:18PM on 12/14/08
If you want the eggnog taste without the actual eggnog, there's a recipe on the Turkey Hill ice cream blog on how to make an eggnog cheesecake with eggnog ice cream.
http://icecreamjournal.turkeyhill.com/index.php/2008/12/08/recipe-contest-finalist-1-christmasnog-cheesecake/
runnereater at 6:38PM on 12/14/08
I make cheesecakes all the time - though I've never made an eggnog cheesecake - so here are a few tips I've found helpful along the way.
1. Do not stir/beat your batter for too long or too hard. Your cheesecake will be tough, and will probably crack.
2. Try baking in a water bath. It helps the cheesecake stay moist, and helps prevent cracking.
3. At the end of the baking time, the center will still be jiggly. Don't worry, it's supposed to be that way initially.
4. When you take your cheesecake out of the oven, run a small, thin knife around the edges of the springform pan immediately. This loosens the crust from the pan, making it less likely to crack.
5. Refrigerate it overnight. It really does allow the flavors to develop & meld, and also firms up the texture to how it should be.
Have fun & good luck!
kimberlymac at 8:39PM on 12/14/08
For a total shortcut, you can also buy egg nog flavor from the King Arthur Baker's Catalog. Use it like an extract.
PAWriter at 9:38PM on 12/14/08
This one is fabulous!
* CRUST:
* 1 1/2 cup ginger snap crumbs
* 1/4 cup Powdered sugar
* 1/3 cup Butter, melted
* CHEESECAKE:
* 32 oz Cream Cheese
* 1 2/3 C Sugar OR Vanilla Sugar (if you have the time, directions below)
* 1/4 C Cornstarch
* 1T Vanilla Extract
* 2 Large Eggs
* 3/4 Eggnog
* 1/4t nutmeg
* 1/2t cinnamon
* RUM SAUCE:
* 1C Dark Brown Sugar
* 1/2C Vanilla Sugar
* 1 1/2t Flour
* 3/4C Cream
* 1 1/2T Dark Spiced Rum
*** vanilla sugar - add a whole vanilla bean to your sugar bowl and cover tightly for at least 24 hours.
Directions
1. Preheat oven to 350
2. Grease bottom and sides of 9" springform pan OR spray
3 .Wrap bottom and sides with foil to protect cake during water bath
4. Combine all ingredients for crust and bake for 7-10 minutes
5. Mix 1 pkg cream cheese, cornstarch, and 1/3 C of vanilla sugar on low until creamy. Add remaining packages of cream cheese 1 at a time
6. Turn mixer up to medium and beat in the remaining sugar and vanilla.
7. Add eggs 1 at a time mixing well between eggs
8. Beat in the eggnog, nutmeg, and cinnamon just until it is completely blended - DO NOT OVERMIX!!
9. Spoon batter into prepared and cooled crust.
10. Place cake in a large shallow pan containing hot water. - water should come 1 inch up the side of the springform pan.
11. Bake until edges are golden brown and top is golden tan, about 1 hr 20 mins.
12. Remove pan from water bath and cool for 2 hours on a wire rack on counter.
13. After the 2 hour cooling period, place cake in fridge over night if possible covered loosly with plastic wrap.
14. RUM SAUCE:
15. Mix sugars & flour and add cream and rum.
16. Bring to a boil stirring constantly
17. Remove from heat once boil is reached
18. Stir occassionally
19. Sauce with thicken upon standing
20. This can be made ahead and refrigerated, just warm slowly before serving.
21. Pour over each slice and serve
Enjoy!
Lorraine
lacrenshaw at 10:32AM on 12/15/08