Eggnog Season Continues With Eggnog Cheesecake
You may still have some whipping cream around and maybe a bit of rum, so why not continue the festivities with an eggnog cheesecake? This one has a great rum sauce that adds depth to the already flavourful cheesecake!
200 g digestive biscuits
1 1/2 teaspoons ground cinnamon
100 g unsalted butter, melted
500 g cream cheese
1 cup sugar, plus 2 tablespoons extra
3 eggs
250 ml whipping cream
2 Tbsp Bacardi rum
2 tsp Baking Spice
2 cups sour cream
1 teaspoon vanilla extract
RUM SAUCE
1 1/2 cups dark brown sugar
1 stick cinnamon
1 vanilla bean, split, seeds scraped
1 cup whipping cream
1/4 cup Bacardi rum
1 teaspoon lemon juice
Select all ingredients
Preheat the oven to 350C
Combine the digestive biscuits and 1 teaspoon of the cinnamon in a food processor (I use Kitchenaid) and process until fine crumbs form. Add the melted butter and process until the mixture is well combined. Press the mixture firmly over the base of a 23 cm Paderno springform pan.
Clean out the food processor and place the cream cheese and sugar in the bowl process until smooth. Add the eggs, one at a time, pulsing the processor well after each addition. Add the cream, rum, baking spice and remaining cinnamon, and beat until well combined. Pour over the biscuit base and smooth the surface. Bake in the oven for 40 minutes.
While cheesecake is cooking, place sour cream, vanilla and extra caster sugar in the cleaned processor and process until combined. Pour over top of cheesecake, then bake for a further 10 minutes. Turn the oven off and leave cheesecake in the oven for 1 hour to cool. Remove from oven and set aside to cool completely. Cover pan with plastic wrap and refrigerate overnight.
For the rum sauce: combine the brown sugar, cinnamon quill, vanilla pod and seeds, and 1/3 cup water in a saucepan, then stir over low heat until the sugar dissolves. Increase the heat to medium-high and cook, stirring occasionally, until light golden. Remove from heat and carefully add the cream, rum and lemon juice, stirring constantly, to combine. Return to the heat and simmer for 5 minutes or until slightly thickened. Set aside to cool.
Serve slices of eggnog cheesecake drizzled with the rum sauce.
