Cranberry Eggnog Cheesecake
Submitted by blondmommy
No-bake cranberry eggnog cheesecake with a coconut cookie crust, swirled cranberry sauce layers, and a fluffy gelatin-set cream cheese filling. A showstopping Christmas dessert.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis cheesecake is pure holiday magic, and the best part? No oven required for the filling.
A coconut cookie crust gets pre-baked to golden crispness, then filled with a cloud-like mixture of cream cheese, eggnog custard, whipped cream, and fluffy egg whites, all set with unflavored gelatin.
Pureed cranberry sauce gets swirled through in layers, creating gorgeous ruby-red ribbons through the creamy filling that look like something from a bakery window.
Orange zest and vanilla round out the flavor, making every bite taste like Christmas morning.
Chill it overnight and the whole thing sets into a sliceable, swooning dessert.
Chef Tips
- Cook the egg yolk and eggnog mixture over low to medium heat, stirring constantly. If it boils, the eggs will scramble and you’ll have to start over
- Chill the gelatin mixture until it mounds when dropped from a spoon before folding in the whipped cream and egg whites. Too warm and it won’t hold its structure
- Swirl the cranberry puree gently with a spatula. Over-swirling will blend the colors instead of creating those gorgeous distinct ribbons
- This absolutely must chill overnight. A few hours won’t cut it for a proper set
Ingredients
Directions
For crust Preheat oven to 350 oF Combine cookie crumbs and butter.
Press onto bottom andamp; part way up sides of 9-inch springform pan.
Bake 8 to 10 min. or until golden.
Cool completely For filling: Combine ½ cup sugar, gelatin and salt in a medium-sized heavy saucepan. Beat egg yolks slightly andamp; and combine with eggnog; gradually stir into gelatin i mixture. Cook over low to med heat, stirring constantly, until gelatin is dissolved andamp; thickened. Do not boil. Remove from heat and cool slightly. Beat cream cheese, orange peel andamp; vanilla until fluffy. Stir in cooked mixture until well blended. Refrigerate until mixture mounds when dropped from a spoon. Beat egg whites and cream of tarter until frothy. Gradually beat in remaining ½ cup sugar; beat until stiff and glossy. Beat cream until stiff peaks form . Fold whites and whipped cream into cream cheese mixture. Purée cranberry sauce in food processor or blender until smooth. Spoon ⅓ of cream cheese mixture into crust. Top with ⅓ cranberry puree. Swirl cranberry mixture into cream cheese mixture using a spatula. Repeat layers twice. Refrigerate Several hours or overnight. To serve: Place cake on serving plate. Loosen sides of cake with a spatula. Carefully remove sides of pan. Refrigerate until serving time.
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