Baked Eggnog Cheesecake with a Ginger and Maple Crust
Sweet Treats / Baking / Desserts
Metric
Imperial
Ingredients
for the base crust
- 1 cup crushed biscuits
- 1/8 cup pure Canadian maple syrup (preferably amber syrup for its rich taste)
- 1/3 cup melted butter
- 1/4 cup stem ginger, chopped
for the cheesecake filling
- 600g cream cheese
- 3/4 cup maple sugar
- plain flour
- 1 cup eggnog
- 3 eggs and 2 yolks
- 1tsp nutmeg
Method
- Preheat the oven to 180ºC.
- Mix together the crushed biscuits, ginger, maple syrup and butter in a bowl, then press into a 9-inch spring mould.
- Bake for 10-12 minutes until golden, then leave to cool.
- Blend the cream cheese, maple sugar, eggnog, nutmeg and eggs and fold in the flour to finish.
- Pour mixture into crust and bake for 40-50 minutes.
- Remove from the oven, loosen cake rim and allow to cool, then remove the cake ring.
- Refrigerate for at least 2 hours before serving.
- Serve with seasonal fruits or a topping of your choice.
Nothing says “Christmas” like eggnog and this indulgent, slightly boozy cheesecake recipe is perfect for desserts or festive get-togethers.
Chef’s tip: Add some fruit purée or maple ice cream to complement the cheesecake.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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