Eggnog Cheesecake
Yield
1 CakePrep
15 minCook
10 minReady
4 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
crumb crust
9 inch |
* |
| 2 | envelopes |
gelatin, unflavored
unflavored |
|
| 1 ¼ | cups |
eggnog
|
|
| 4 | cups |
cottage cheese
creamed |
*
|
| 3 | large |
eggs
separated |
|
| ½ | cup |
sugar
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
crumb crust
9 inch |
* |
| 2 | envelopes |
gelatin, unflavored
unflavored |
|
| 296 | ml |
eggnog
|
|
| 946 | ml |
cottage cheese
creamed |
*
|
| 3 | large |
eggs
separated |
|
| 118 | ml |
sugar
|
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
nutmeg
|
*
|
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.
