John Myers
Eggnog Cheesecake, Quick Bottomless Recipe
The perfect eggnog cheesecake, quick bottomless recipe recipe with a picture and simple step-by-step instructions.
- 1 kg Cream curd
- 150 ml Advocaat
- 5 piece Eggs
- 200 g Sugar
- 3 packet Vanilla sugar
- 3 packet Custard powder for cooking
- 200 g Whipped cream
- 100 ml Advocaat
- 1 packet Cream stiffener
- Preheat the oven to 160 degrees / convection.
- Mix the quark with 100 ml egg liqueur.
- Separate the eggs, then beat the egg whites until stiff, pour in 100 g of sugar and 2 sachets of vanilla sugar, continue beating until you have a solid mass.
- Beat the egg yolks and 100 g sugar until lightly creamy, about 10 minutes. Stir in the quark mixture, then fold in the vanilla pudding powder and finally the egg whites.
- Grease a springform pan / 26 cm well and sprinkle with sugar. Then pour in the above mixture and bake for about 75 minutes at 140 degrees / fan oven. Leave to cool in the switched-off oven for approx. 30 minutes, then loosen the cake on the tin.
- After cooling down completely, whip the whipped cream with 1 packet of vanilla sugar and 1 packet of cream stiffener until stiff and distribute it in a wave-like shape on the baked cake. Then pour the egg liqueur on top.
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