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Eggnog Holiday Cheesecake
Recipe Ingredients
For the Crust:
- 3 to 4 ounces of each Nuts, Walnut, Almonds, Pecan
- ½ cup Brown Sugar
For the Cheesecake:
- 2 pounds Cream Cheese, room temperature
- 1 ½ cups Sour Cream
- 1 cups Brown Sugar
- 1 stick Butter melted
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ cup of Frangelico
- 6 each large Eggs
- 1 Orange Zest
- 1 pinch of Salt
For the Run Raisin Sauce:
- 2 cups Heavy Whipping Cream
- ½ cup Brown Sugar
- 1 tablespoon Vanilla Extract
- 1 pinch of Salt
- 2 tablespoons Cornstarch diluted in water
- 1 cup of Rum Raisins
- ¼ cup Frangelico (optional)
Recipe Instructions
Makes a 1 @ 9" Cake
Preheat Oven to 350°
For the Crust:
- Using your food processor, process the nuts to until they have the consistency of wet sand. Spray non-stick spray inside your removable cake pan and line with parchment paper as the chef demonstrate in the video. Cover the bottom ot the pan with the crumb mixture and press down, using anything flat.
For the Cheesecake:
- Beat the cream cheese with paddle in mixer until soft. Add the sour cream, sugar, butter, cinnamon, nutmeg, orange zest and one egg at the time until well incorporated. Add the butter, and mix well. Pour mixture into prepared pan and bake in a hot water bath for about 1:45 to 2 hours or until set in middle and golden brown.
- Lift cake out of the water and let cool at room temperature for at least 2 hours. Using a non-stick spray, spray a flat plate and place it on top on the cake, and carefully invert the cake, remove the mold and place another plate on top of the crumbs and very carefully invert again.
For the Rum Raisin Sauce:
- Marinate the raisin in Rum at least the day before you make the cake.
- In a sauce pan, add the sugar, cream, salt and vanilla and cook at low heat until the sauce thickens slightly. Add corn starch as needed. Cool overnight to 38°
- The next day, add the rum raisins and if you like add the Frangelico.
Notes
For the Food Processor: click here
For the Springform Pan: click here
For the Tahitian Vanilla: click here
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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I love this recipe, it is decadent. For cake flipping, I’ve tried this and had some success with it too. The method is to use the parchment paper to unset the bottom parchment and lift the cake off and over after cooking. To do this, cut the an additional parchment strip. Make it long and somewhat thin (wide enough to not snap when lifting the cake a bit through tension on each end). Then fold/clip it into the cake pan with the excess hanging out of the pan. That way, once it is all done, you have some grip on the parchment you can slide it off of the cake pan, rather than having to do a flip and risk the top of the cake. Keep in mind when you clip the parchment, it may ruffle the paper, so you do have to play with it a bit.
If I remember well, Jean-Pierre answered this question while cooking his chocolate cheesecake, you can use ricotta but put in food processor before for smoothing it.
👍👍👍😊
I have made this cheesecake a couple of times and it has come out perfectly each time. A ricotta version would be welcome. Would it be possible to do a straight substitution for the cream cheese, using the ricotta?