Eggnog Cheesecake
Submitted by wildheart
No-bake eggnog cheesecake built on a crumb crust, with sieved cottage cheese, gelatin, and whipped cream folded into a spiced eggnog custard. Light, airy, and finished with a dusting of nutmeg.
YIELD
1 CakePREP
15 minCOOK
10 minREADY
4 hrsNot your standard dense baked cheesecake. This version is set with gelatin rather than heat, built around sieved cottage cheese rather than cream cheese, which gives the final slice a surprisingly light, mousse-like texture that melts on the tongue.
The eggnog does triple duty, blooming the gelatin, loosening the egg-yolk custard base, and carrying its built-in holiday spice (nutmeg and cinnamon) through every bite. Running the cottage cheese through a sieve is the step most people skip and shouldn’t. It eliminates every curd, leaving the mixture silky-smooth before the whipped cream and beaten whites fold in.
Folding is what keeps the cake airy. Aggressive stirring deflates the whites, stiff pleats of whipped cream keep it from turning dense.
Pro Tips
- Chill the mixing bowl and cream together before whipping, cold fat holds air better.
- Bloom the gelatin in cold eggnog first and melt gently, heat kills its setting power.
- Use a press-in graham cracker crust, baked briefly for a sturdier base.
- Let the cheesecake chill the full 4 hours (or overnight) before slicing, it firms up as it sits.
Variations
- Swap the cottage cheese for ricotta or mascarpone for a richer, heavier texture.
- Add a splash of dark rum or bourbon to the custard for a traditional spiked eggnog note.
- Top with a drizzle of caramel sauce and toasted pecans for contrast against the creamy filling.
Ingredients
Directions
Dissolve gelatin in ¼ cup eggnog. Set aside. Press the cottage cheese through a sieve. Set aside.
In the top of a double boiler, beat together the egg yolks and sugar. Stir in the remaining eggnog and cook gently until the mixture thickens slightly.
Remove from the heat and add the gelatin mixture.
Place the cottage cheese in a large mixing bowl and add the gelatin mixture. Blend thoroughly.
Beat egg whites until they form soft peaks, then fold into the cheese mixture. Whip cream until stiff but not dry and fold in cheese mixture. Pour mixture into the prepared crust and chill for 4 hours, or until set. Sprinkle with nutmeg.
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