The no bake eggnog cheesecake
The cheesecake, who thought of this idea? Well supposedly, cheesecake dates all the way back to ancient Greece where it was served to the athletes as a high source of energy during the first Olympic games held in 776 B.C. Crazy huh? Naturally, we seemed to have adopted it globally into our cuisines whether we are athletes or not. Though, I'd go as far as saying I'd definitely run home quite fast for a slice if those were the terms and conditions laid out in order to receive said cheesecake, but that's just me, I want to feel like I've earned my cheesecake, a sweet cheesy reward to celebrate the fact that I am pretending I would be worthy of the ancient Olympic games. So whether or not you have the body of Zeus, cheesecake isn't just for the ancient greeks, you've earned it. Christmas no-bake eggnog cheesecake recipe in my stories and up on the blog today
TIME: Overnight SERVES: 6-8
600g of cream cheese
200g gingernut biscuits (crushed)
100g of Demerara sugar
50g of dark brown Muscovado sugar
120g of salted butter
100ml of double cream
60ml of Advocaat liquer
1 teaspoon of ground cinnamon
1 teaspoon of orange extract
1 teaspoon of vanilla extract
1/2 a lemon, juiced
1.) In a blender or food processor add the gingernuts and blend to a fine powder. Melt 60g of butter in a saucepan and then add 25g of Demerara sugar, mix until the sugar has dissolved.
2.) In a mixing bowl, add the melted butter and sugar to the blended gingernuts and mix well, add the cinnamon and orange extract at this point and mix thoroughly. In a greased springform cake tin, add the biscuit mixture to the bottom and compress evenly using a glass tumbler. Once pressed, place in the fridge to set.
3.) In a mixing bowl add the cream cheese, Advocaat, remaining sugars, vanilla extract, double cream and lemon juice and mix thoroughly using an electric mixer. You want the mixture to have a very slightly lighter and fluffier consistency.
4.) Once the cheese mixture is thick and light, pour over the biscuit base immediately, spread the mixture out evenly with a cake scraper and bang the cake tin on a flat surface to ensure you gain a flat layer of cheese.
5.) Pop the cheesecake in the fridge and leave to set overnight. Decorate with Maraschino cherries and crushed gingernut biscuits and serve!