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Eggnog Cheesecake

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Recipe

 

Yield

1 Cake

Prep

15 min

Cook

10 min

Ready

4 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each crumb crust
9 inch
*
2 envelopes gelatin, unflavored
unflavored
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1 ¼ cups eggnog
4 cups cottage cheese
creamed
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3 large eggs
separated
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½ cup sugar
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1 cup heavy whipping cream
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1 x nutmeg
* Camera

Ingredients

Amount Measure Ingredient Features
1 each crumb crust
9 inch
*
2 envelopes gelatin, unflavored
unflavored
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296 ml eggnog
946 ml cottage cheese
creamed
* Camera
3 large eggs
separated
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118 ml sugar
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237 ml heavy whipping cream
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1 x nutmeg
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 47460% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 18g 92%
Trans Fat 0g
Cholesterol 287mg 96%
Sodium 125mg 5%
Total Carbohydrate 13g 13%
Dietary Fiber 0g 0%
Sugars g
Protein 24g
Vitamin A 24% Vitamin C 3%
Calcium 16% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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