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Receta Eggnog Cheesecake With Spiked Chantilly And Sugared Fruits

Name: Eggnog Cheesecake With Spiked Chantilly And Sugared Fruits
Ingredients: 1 c. all purpose flour; 1 c. gingersnap cookie crumbs, (about 2 1/2 c cookies), plus extra for coating the sides of the cheesecake; 1 dsh salt; 1/2 c. unsalted butter, melted Filling; 2 1/2 lb cream cheese, room temperature; 1 3/4 c. sugar; 3 Tbsp. all purpose flour; 1 Tbsp. vanilla extract; 1 Tbsp. rum extract; 1 tsp nutmeg; 1/4 tsp salt; 5 x egg Sugared Fruits; 1 x egg white; 1 c. fruit sugar, (superfine sugar) whole fruits, such as red and green grapes, apricots, strawberries, fresh currants, and small plums Spiked Chantilly Cream; 1 c. whipping cream; 2 Tbsp. sugar; 2 Tbsp. dark rum; 1/2 tsp vanilla extract

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Ingredientes

1 c. all purpose flour
1 c. gingersnap cookie crumbs, (about 2 1/2 c cookies), plus extra for coating the sides of the cheesecake
1 dsh salt
1/2 c. unsalted butter, melted Filling
2 1/2 lb cream cheese, room temperature
1 3/4 c. sugar
3 Tbsp. all purpose flour
1 Tbsp. vanilla extract
1 Tbsp. rum extract
1 tsp nutmeg
1/4 tsp salt
5 x egg Sugared Fruits
1 x egg white
1 c. fruit sugar, (superfine sugar) whole fruits, such as red and green grapes, apricots, strawberries, fresh currants, and small plums Spiked Chantilly Cream
1 c. whipping cream
2 Tbsp. sugar
2 Tbsp. dark rum
1/2 tsp vanilla extract

Direcciones

Preheat oven to 350 F.Combine flour, gingersnap crumbs and salt in a bowl. Add in melted buter and mix till an even, crumbly texture.
Press crust into a lightly greased 10-inch springform pan, pressing up the sides a bit.
Bake for 12-15 min. Allow to cold.
Filling:Reduce oven temperature to 300 F.Beat cream cheese till smooth and fluffy, scraping the sides of the bowl often.
Gradually add in sugar, again scraping the sides of the bowl often. Add flour, vanilla, rum extract, nutmeg and salt and blend.
Add in Large eggs, one at a time, mixing well after each addition. Scrape filling over baked crust.
Place cheesecake pan into a larger baking pan. Pour boiling water 1 inch up the sides of the pan. Bake for 1 hour and 30 min.
Allow cheesecake to sit for 1 hour (out of water) before chilling. Refrigerateover night.
Sugared Fruits:Whisk egg white just till foamy.
Brush surface of fruits with egg whites, and sprinkle with superfine sugar to coat. Set fruit on a cooling rack to dry for 2-4 hrs. Don't chill.
Spiked Chantilly Cream:Combine the whipping cream, sugar, dark rum and vanilla extract in a clean bowl and whip till medium stiff peaks form.
To Assemble:Run a knife around the edge of the cheesecake to loosen, and remove springform pan. Use extra gingersnap crumbs to coat the outside of the cheesecake.
Top cheesecake with sugared fruits and either spread a some of the spiked Chantilly cream over top or possibly serve alongside.
Creamy and rich, just like the festive beverage, I like to serve this cheesecake with a hint of rum in the topping. Everyone will be asking for seconds of this dessert!