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Tops Friendly Markets Recipes

Holiday Eggnog Cheesecake

Proudly Wisconsin Cheese

Yield: 8-10 servings

Preparation Time: and Active Time: 45 min



Graham Cracker Crust:
Heat oven to 350 degrees F. Line the bottom of a greased 9-inch springform pan with parchment paper; grease paper.

Combine graham cracker crumbs and sugar in a bowl; stir in butter. Press onto bottom of prepared pan.

Place on a baking sheet. Bake for 10 minutes. Cool completely on a wire rack. Place pan on double thickness of heavy-duty aluminum foil, about an 18-inch square. Tightly wrap foil around pan.

Cheesecake Filling:
Reduce oven temperature to 325 degrees F.

Beat the cream cheese, ricotta, sugar, flour and nutmeg in a large bowl until smooth. Gradually beat in eggnog. Add eggs, one at a time, beating each just until combined. Spread filling over crust.

Place springform pan into a baking pan with rimmed edges, about 2-inches deep. Add hot water halfway up sides of pan. Bake for 75-85 minutes or until cheesecake is set around edges and jiggles slightly in center. Turn off the heat. Crack oven door, about 1 inch. Let cheesecake stand in oven for 1 hour.

Carefully run a knife around edges of pan. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 6 hours or overnight.

Sugared Fruits:
Place wire rack on a waxed paper-lined baking sheet.

Cook and stir 1 cup sugar and water in a large saucepan over medium-high until the sugar is dissolved. Remove from the heat. Cool syrup to room temperature.

Add the cranberries, strawberries and rosemary to syrup in batches, stirring to coat. Transfer fruits and rosemary to prepared pan. Let stand for about 45-50 minutes or until dry.

Place remaining sugar into a shallow, large bowl. Roll fruits and rosemary in sugar, in batches, to coat. Let stand until completely dry. Store in an airtight container at room temperature.

Cream butter and 2 cups confectioners' sugar in a large bowl until light and fluffy. Gradually add remaining confectioners' sugar alternately with eggnog, beating each addition until combined.

Remove sides of pan. Spread and pipe top with frosting. Pipe remaining frosting around bottom edges of cake. Decorate with fruits and rosemary.

Cheesemonger Tip:
Try whole milk ricotta cheese when making this cake; the higher fat content gives the cake a richer, creamier texture.

Please note that some ingredients and brands may not be available in every store.

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