Recipes

_{EGG-NOGG CHEESCAKE}

a. cream cheese sugar all-purpose flour	500 g 150 g 25 g
b. sour cream	500 g
c. large eggs egg yolks pure vanilla extract ground nutmeg	4 2 ½ tsp a good pinch (to taste)

_Method

1. Lightly grease the spring form pans, line the bottom with paper and put paper collars inside.

2. Press in crumb base set aside, turn oven to 325°F.

3. Seal the bases of the pans with tinfoil

4. Cream part A very well.

5. Add part B gradually, on medium speed, scraping down between additions.

6. Blend in C gradually, on medium speed, scraping down between additions

7. Pour into the prepared spring form pan.

8. Place the pan onto a cookie sheet with sides, place in the bottom of your oven and add a little water to cover the bottom of the cookie sheet

9. Bake for 1 ½ hours or until set. It is cooked when it no longer feels liquid in the centre, do not wait for it to become firm.

No-bake crumb base

200 g graham crumbs and 75 g melted butter mixed together in a bowl.

Serving suggestion

A little whipped cream and a drizzle of egg – nogg
(with or without the rum ! )