John Myers
Eggnog Cheesecake
The perfect eggnog cheesecake recipe with a picture and simple step-by-step instructions.
- 110 g Soft butter
- 70 g Sugar
- 1 pinch Salt
- 220 g Flour
- 1 Egg
- 200 g Cream cheese
- 500 g Ricotta
- 100 g Sugar
- 100 g Food starch
- 3 Eggs
- 200 Milliliters Advocaat
- 1 teaspoon Vanilla extract
- 1 pinch Nutmeg acc.
- Make a dough from soft butter, sugar, flour, egg and a pinch of salt. Put the dough in the prepared springform pan and press it on the base. Place the form in the oven preheated to 180 degrees top and bottom heat and bake for about 12 minutes.
- In the meantime, mix the cream cheese, ricotta and sugar together well in a bowl. Stir in the cornstarch. Gradually stir in the eggs. Finally stir in eggnog, vanilla extract and a pinch of nutmeg.
- Now place the filling on the pre-baked dough and bake again at 180 degrees top and bottom heat for about 55 – 60 minutes. After baking, let the cake cool in the pan, remove the edge of the springform pan and put the cake in the fridge overnight.
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