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Eggnog Cheesecake

I love a good cheesecake and actually I'd never even tried Eggnog before. The name makes me laugh, you won't use all the Eggnog but it's really nice chilled and served in shot glasses along with the cheesecake. I really hope you like this recipe as much as I do and would be so grateful if you could share or RT. Serves 8-10

100ml full fat/semi skimmed milk
70g caster sugar
100ml double cream
1/2 nutmeg grated
1 tbsp rum 
1 tbsp brandy
3 egg yolks

80g unsalted butter
200g digestive biscuits
600g full-fat cream cheese
2 tbsp plain flour
175g caster sugar
2 tsp vanilla extract or vanilla bean paste
2 large eggs
150ml eggnog

You will need a 25cm  springform cake tin, lightly greased

Preheat the oven to 180ºC/350ºF/gas mark 4. 

In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, In a large bowl, whisk egg yolks with the cream and the rum and brandy. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
Return mixture to pan; cook over medium-low heat, stirring often (or you'll have scrambled eggs), until thick enough to coat back of spoon. Quickly strain into a bowl.  Cool completely refrigerate until chilled. 

Melt the butter in a small pan or in the microwave. Crush the biscuits in a food processor, or in a sandwich bag with a rolling pin, and tip into a bowl. Add the melted butter and mix to thoroughly combine. 

Press the buttery crumbs into the base of the tin in an even layer and bake on the middle shelf of the preheated oven for 5 minutes. Remove from the oven and allow to cool while you prepare the filling.

Beat the cream cheese until smooth, then add the flour, sugar, vanilla, eggs and the Eggnog and beat again until smooth, light and fluffy. Pour onto the biscuit base. 

Place the tin on a baking tray filled with water and bake on the middle shelf of the preheated oven for 25-30 minutes until just set. 

Remove from the oven and let the cheesecake cool in the tin. Chill in the fridge for at least 4 hours or overnight until ready to serve. I piped cream swirls onto mine and topped them with brandy soaked cherries and dust with a pinch of cinnamon.