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Our Recipes

Eggnog Cheesecake with Salted-Toffee Walnuts

We have taken eggnog, a white Christmas classic, and transformed it into a delicious dessert, ideal for warm summer evenings.

Serves: 10

Preparation time: 20 minutes (plus cooling and chilling)

Cooking time: 35 minutes

Ingredients

  • 200g granita biscuits
  • 80g butter, melted
  • 1 tsp ground cinnamon
  • 3 x 250g blocks cream cheese, softened
  • 3/4 cup firmly packed brown sugar
  • 1 tsp vanilla bean paste
  • 1/4 tsp ground nutmeg
  • 600ml thickened cream
  • 1/3 cup brandy
  • 3 eggs
  • Raspberries, to serve

Salted toffee walnuts

  • 2/3 cup walnuts
  • 2/3 cup caster sugar
  • 1 tsp sea salt flakes

Method

  1. Preheat oven to 180°C (160C fan-forced). Grease and line base of a 23cm non-stick springform pan with baking paper.
  2. Place biscuits in bowl of a food processor; process until crumbs form. Add butter and half the cinnamon. Process until combined. Press biscuit mixture over base of prepared pan. Place in fridge for 30 minutes to chill.
  3. Using an electric mixer, beat cream cheese, sugar, vanilla, nutmeg and remaining cinnamon until smooth. Beat in 1/2 cup cream and brandy until just combined. Add eggs, 1 at a time, beating after each addition until just combined.
  4. Pour mixture into prepared pan. Place on a baking tray. Bake for 30 minutes or until edges have set and there is a slight wobble in the centre. Turn oven off. Leave cheesecake in oven, with the door ajar, for 2 hrs or until cooled completely. Refrigerate overnight.
  5. To make the salted toffee walnuts, line a baking tray with baking paper. Place walnuts on tray. Place sugar and salt in a small frying pan over medium-low heat; cook, stirring occasionally, until sugar has just dissolved. Increase heat to medium-high and cook for 5 minutes or until sugar is caramel in colour. Pour over walnuts. Stand until set.
  6. Stand cheesecake at room temperature for 15 minutes. Whip remaining cream to soft peaks. Break up toffee walnuts. Top with cream, walnuts and raspberries. Serve.
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Our Recipes
Our Recipes