High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
It’s time to toast the holidays and fill your noggin with eggnog. Here’s a twist on that tradition with Eggnog Cheesecake. Rich and creamy with a splash of rum to warm you during this festive season, this cake will not only be the centerpiece of your holiday Afternoon Tea table, but your guests’ memories as well. 20 shortbread cookies
"A Noggin Full of Eggnog"
(Lorna Doone’s)
1 cup toasted hazelnuts
1/4 cup sugar
3 tablespoons cold butter,
cut into small pieces
Filling:
3 bricks (8 oz. each) cream
cheese, softened
1 cup sugar
3 tablespoons cornstarch
1-1/4 tablespoons ground
nutmeg
3 large eggs
1 cup canned or refrigerated
eggnog
1/4 cup dark rum
Preheat oven to 350E. Coat an 8" round springform pan with nonstick spray.
In a food processor, process cookies, hazelnuts and sugar until finely chopped. Add the butter and pulse until blended.
Press the mixture over the bottom and 1-1/2" up the sides of the prepared pan. Freeze until ready to fill.
In a large bowl with an electric mixer, beat the cream cheese, sugar, cornstarch and nutmeg on medium speed until smooth. Beat in the eggs until blended. Beat in the eggnog and rum. Pour into the prepared pan.
Bake 45 minutes or until light brown around the edges and the center still jiggles. Turn the oven off. Leave the cake in the oven for 1 more hour.
Remove the cake and cool in the pan on a wire rack. Run a knife around the edge between the cake and the pan sides. Refrigerate in the pan at least 4 hours.
Remove the pan sides. You can decorate the cake by piping whipped cream around the edge or topping with sugared fruit.
Top off this holiday Afternoon Tea table with a pretty urn filled with Stash’s Chocolate Hazelnut tea. A black tea blended with chocolate and hazelnut flavors, enjoyed best with a splash of cream for a rich taste and silky texture. It will be the crown for your Eggnog Cheesecake centerpiece!
