Liam Charles

Eggnog creme brulee cheese­cake

The Guardian - Feast - - Front Page - Liam Charles

I’ve seen this Christ­mas drink men­tioned loads of times in the Home Alone movies, but never knew what it ac­tu­ally was un­til a few years ago … OK, I ad­mit it – maybe last year. It’s ba­si­cally a sweet, creamy drink with fes­tive spices and a hit of bour­bon or rum. It’s super-Christ­massy, so to have that flavour in a cheese­cake? 100% a crowd-pleaser.

Boozy eggnog creme brulee cheese­cake The caramelised top is best done with a blow­torch, but you can fin­ish it un­der a grill.

Heat the oven to 190C (180C fan)/gas 6. Line the base and sides of a 23cm spring­form tin with bak­ing parch­ment.

To make the base, use a food pro­ces­sor to blitz the ginger bis­cuits into a crumb (or dou­ble up two freezer bags, put in the bis­cuits and smash them up with a rolling pin).

Mix the but­ter with the bis­cuits, then press into the base of the tin and bake for 12 min­utes. Re­move from the oven, set aside, then drop the tem­per­a­ture to 150C (130C fan)/gas 2.

Make the fill­ing: beat the cream cheese with an elec­tric mixer in a large bowl, or with a stand mixer, un­til creamy. Tip in the sug­ars and mix again to com­bine. Add the flour, nut­meg, vanilla, eggnog, and lastly the eggs and ex­tra yolk, mix­ing them in slowly so the sur­face of the cheese­cake doesn’t crack later.

Pour the cheese­cake fill­ing on top of the bis­cuit base and bake for an hour. When done, there should still be some wob­ble in the mid­dle. Switch off the oven, but keep the door ajar to cool slowly for an hour, then re­move from the oven to cool at room tem­per­a­ture for a fur­ther hour. Pop the cheese­cake in the fridge to chill overnight.

The next day, care­fully re­move the cheese­cake from its tin, then peel the parch­ment from around the edge.

Sprin­kle a gen­er­ous amount of caster sugar on the sur­face of the cheese­cake, then, us­ing a blow­torch (or put it un­der a grill for five min­utes), brown the top un­til the sugar has caramelised. Al­low the sugar to cool and firm up, then serve.

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