Fewer meals and occasions stress us out like the holidays and we can all use a comprehensive guide to party ideas, shortcuts and make-ahead recipes. Ricardo magazine's Holiday 2016 issue is exactly that. The 168-page magazine is full of ideas and recipes that are designed to make your holidays as stress-free as possible. In it, you'll find this make-ahead eggnog cheesecake recipe. For this recipe, you'll need 2 square sheets of heavy-duty aluminum foil, approximately 18 inches wide.
Crust
With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
In a bowl, combine all the ingredients. Press the mixture into the bottom and one-third up the sides of the prepared pan. Bake for 12 minutes. Let cool completely. Generously butter the inside of the pan.
Tightly wrap the base and outer sides of the pan with a double layer of the aluminum foil, letting it extend upward.
Filling
Preheat the oven to 325°F (165°C).
In a food processor, combine the sugar, flour and spices. Add the cream cheese, sour cream, eggs and egg yolks. Process until just smooth. With a spatula, scrape the sides several times. Stir in the rum. Pour onto the crust.
Prepare a hot water bath: Place the cake in a large baking dish and pour boiling water into the dish to reach halfway up the pan.
Bake for 1 hour or until a thermometer inserted into the centre of the cake reads 150°F (65°C). Remove the cake from the water bath and the aluminum foil. Let cool for 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled.
Run the blade of a knife between the cake and the pan and unmould. Serve or freeze. If frozen, leave the cake at room temperature for 4 hours before serving.
- Yield:
- 10 servings
