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Home Easy Stovetop Boneless Pork Chop

Eggnog Cheesecake Recipe

Ingredients

How to make it

  • Preheat oven to 160C.
  • Grease 22cm spring form pan and line base with double layer of baking paper and sides with 3 or 4 layers of paper extending 4cm over top of pan. Place on baking tray.
  • Process biscuits and butter in food processor until mix resembles fine breadcrumbs. Press over base of prepared pan.
  • To make filling process cream cheese, sugar and cream until smooth. Add eggs brandy and nutmeg. Process until combined. Pour over biscuit base.
  • Cook for between 1 hr 20 min and 1 hr 40 min or until centre is set and golden. Leave to cool in oven for 2 hours. Refrigerate in tin overnight.
  • To serve, beat cream and sugar together until firm peaks form and then either serve on the side or pipe decoratively onto top of cake . Sprinkle with nutmeg and cachous.

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The Cook

kjroxx Brisbane, AU

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