No-bake Eggnog Cheesecake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Vanilla wafers, finely crush
, 30 wafers
3 tbsp: Butter, melted
1/3 cup: Sugar,
1 package: Unflavored gelatin,
1 cup: Eggnog,
4: Egg yolks, beaten
1/4 tsp: Ground nutmeg,
16 ounce: Cream cheese, softened
2 tbsp: Rum or milk,
4: Egg whites,
1/2 cup: Sugar,
1/2 cup: Whipping cream,
Shaved chocolate or crushed,
Crushed vanilla wafers, opt
Directions:
In a small mixing bowl combine the 1 1/4 cups crushed wafers and
melted butter; toss to thoroughly combine. Press crumb mixture into
bottom and 1/2 inch up sides of a 9-inch springform pan to form a
firm even crust. Chill about 1 hour or till firm. In a medium
saucepan combine the 1/3 cup sugar and gelatin. Stir in eggnog,
eggyolks, and nutmeg. Cook over medium heat, stirring constantly,
till mixture just comes to a boil. Remove from heat. In a large mixer
bowl, beat cream cheese with mixer on medium speed for 30 seconds or
till softened; gradually beat in gelatin mixture. Stir in rum or
milk. Chill till partially set. In a medium mixer bowl, beat egg
whites on medium speed, till soft peaks form. Gradually add remaining
sugar, beating to stiff peaks. In a small bowl beat cream to soft
peaks. Fold whites and whipping cream into gelatin mixture. Turn into
crumb-lined pan. Cover; chill till firm, 3 to 24 hours.
Loosen sides of cheesecake from pan with a spatula; remove sides.
Sprinkle shaved chocolate or wafer crumbs around the top edge of
cheesecake.
Source: Carol Shell From: Floyd Shell Date: 10-05-94
Source from luhu.jp
melted butter; toss to thoroughly combine. Press crumb mixture into
bottom and 1/2 inch up sides of a 9-inch springform pan to form a
firm even crust. Chill about 1 hour or till firm. In a medium
saucepan combine the 1/3 cup sugar and gelatin. Stir in eggnog,
eggyolks, and nutmeg. Cook over medium heat, stirring constantly,
till mixture just comes to a boil. Remove from heat. In a large mixer
bowl, beat cream cheese with mixer on medium speed for 30 seconds or
till softened; gradually beat in gelatin mixture. Stir in rum or
milk. Chill till partially set. In a medium mixer bowl, beat egg
whites on medium speed, till soft peaks form. Gradually add remaining
sugar, beating to stiff peaks. In a small bowl beat cream to soft
peaks. Fold whites and whipping cream into gelatin mixture. Turn into
crumb-lined pan. Cover; chill till firm, 3 to 24 hours.
Loosen sides of cheesecake from pan with a spatula; remove sides.
Sprinkle shaved chocolate or wafer crumbs around the top edge of
cheesecake.
Source: Carol Shell From: Floyd Shell Date: 10-05-94
Source from luhu.jp
Tags
Cakes