Eggnog Cheesecake
Recipe ANNA Magazine, Photo Jerry Grajewski
Tested by Mari's neighbour, Mrs. McDonald and her friends, this rum-infused and nutmeg dusted cheesecake is a great way to serve eggnog this holiday season. Using freshly grated nutmeg is a must! The flavour is far superior to its pre-ground version.
Ingredients
2 pounds cream cheese
1¼ cups sugar
1 cup cornstarch
3 eggs
¼ cup amber rum
½ teaspoon nutmeg, plus extra for garnish
Graham Wafer Crust
1 cup graham wafer crumbs (about 10 large wafers)
¼ cup sugar
¼ teaspoon salt
¼ cup butter, melted
Method
Heat oven to 350°F. Wrap outside of a 10-inch springform pan tightly with aluminum foil to prevent water from seeping in during baking.
Combine graham crumbs, sugar, salt, and melted butter in a large bowl. Mix well, then press evenly into bottom of prepared pan. Bake 10 minutes and set aside. Reduce oven temperature to 325°F.
Beat cream cheese in stand mixer fitted with paddle attachment until smooth. In a separate bowl, stir cornstarch and sugar to combine. Add to cream cheese mixture on low speed in three additions, scraping down bowl after each addition and mixing well.
In another bowl, whisk eggs, rum, and nutmeg. Add to cream cheese mixture in three additions, scraping down bowl after each addition. Pour filling over par-baked crust.
Place springform pan into a large roasting pan and pour hot water into roasting pan to reach about 1 inch up the sides. Bake 1 hour to 1 hour 15 minutes, until centre is set but still jiggles slightly. Turn off oven and leave cheesecake inside for 1 hour.
Remove from water bath and cool to room temperature, then refrigerate until completely chilled. Garnish with freshly grated nutmeg before serving.
