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Eggnog cheesecake with stained-glass praline
Eggnog cheesecake with stained-glass praline
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Prep Time:
50 minutes
Cook Time:
75 minutes
Total Time:
125 minutes
Impress everyone with this festive twist on a classic cheesecake!
Ingredients:
  • 5 dried figs, coarsely chopped
  • 10 small dried apricots
  • 5 pieces glace ginger
  • 10 whole pecans
  • 10 walnut halves
  • 10 brazil nuts
  • 55g (1/3 cup) dry-roasted hazelnuts
  • 60ml (1/4 cup) water
  • 370g (1 3/4 cups) caster sugar
  • Melted butter, to grease
  • 200g Granita biscuits
  • 100g butter, melted, cooled
  • 3 x 250g pkts cream cheese, at room temperature
  • 4.40 gm vanilla essence
  • 185ml (3/4 cup) pouring cream
  • 60ml (1/4 cup) brandy
  • Large pinch of ground nutmeg
  • 3 eggs
  • 8 red glace cherries
Instructions:
  • Prepare a large baking tray with non-stick baking paper. Mix together fig, apricots, ginger, pecans, walnut halves, brazil nuts, and hazelnuts in a bowl, then spread onto the tray. In a small saucepan, combine water and 155g (3/4 cup) sugar over medium heat until sugar dissolves. Increase heat to high, bring to a boil, and cook without stirring for 5-7 minutes until golden. Drizzle the toffee over the nut mixture carefully, then let it cool completely.
  • Preheat the oven to 150°C. Remove the base from a 22cm springform pan, flip it over, and line it with parchment paper, letting the paper extend. Brush the pan's side with melted butter and line it with parchment paper. Then, reassemble the pan.
  • In a food processor, finely chop the biscuits. Add butter and blend until combined. Press the mixture onto the base of the pan. Chill in the fridge for 30 minutes.
  • In a large bowl, use an electric beater to mix together the cream cheese, vanilla, and remaining sugar until smooth. Add the cream, brandy, and nutmeg. Gradually beat in the eggs one at a time until just combined.
  • Pour the creamy cheesecake mixture into the pan and set it on a baking tray. Bake for 1 hour until the center is just set. Turn off the oven and let the cheesecake cool for 2 hours with the door slightly open to prevent cracking. Once cooled, release the cheesecake from the pan and refrigerate overnight in an airtight container to chill completely.
  • Crush the praline into chunks. Decorate the cheesecake with the praline and cherries before serving.

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