RUM AND EGGNOG CHEESECAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Crumb Crust:
  • 1 cup graham wafer crumbs
  • 2 tablespoons sugar
  • 1/4 cup margarine, melted
  • Filling:
  • 1 envelope unflavored gelatin
  • 1/4 cup light rum
  • 1/4 cup boiling water
  • 3 eggs, separated
  • 2 tablespoons sugar
  • 2 pkgs. (8 oz. each) light cream cheese, softened
  • 1 can (14 oz.) low-fat sweetened condensed milk
  • 2 teaspoons vanilla
  • 1/4 cup sugar
  • 1-1/2 cups whipping cream
  • nutmeg

Directions

  • Combine crust ingredients well, press into a 9-inch springform pan. Bake at 350ºF for 10 min., let crust cool.
  • In a small bowl sprinkle gelatin over rum; let stand for 5 minutes to soften gelatin. Add boiling water and stir until gelatin is dissolved. In a small saucepan, whisk together egg yolks, and 2 tablespoons sugar. Whisk in gelatin mixture and cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and set aside. In a large bowl, with an electric mixer, beat cream cheese, condensed milk, gelatin mixture and vanilla until smooth. Chill 20-30 minutes or until partially set.
  • Beat egg whites until they hold soft peaks, beat in 1/4 cup sugar and beat until mixture holds stiff peaks. In a small bowl whip 1/2 cup whipping cream until thick. Fold egg whites and whipped cream into partially jelled cream cheese mixture. Pour into prepared crust. Chill several hours or overnight.
  • To serve, whipped remaining whipping cream and spread over top of cheesecake. Sprinkle with nutmeg.
  • TIP: Stabilize the whip cream topping by dissolving 1 teaspoon plain gelatin in 1 tablespoon of boiling water, cool slightly and beat that into the remaining whipping cream at the time of beating. You can also add some icing sugar and a 1/2 teaspoon vanilla to the whipping cream. This will keep the whipping cream from 'weeping' or separating and will allow you to decorate the cheesecake ahead of time.

Notes

Categories: No Bake/Cook 
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