Eggnog Basque Cheesecake 🎀 #dessert #cheesecake #baking

[macdaddy]

this looks so yummy and your video looks gorgeous too

[lexeaat]

Ingredients:
452g cream cheese (2 packs), room temp
3 eggs, room temp
All the liquid from my eggnog recipe (or 1 cup of store bought eggnog) 
½ cup sugar 
20g cake flour 
1 tsp vanilla 
Cake tin: 6x3 inch round cake pan

Eggnog ingredients:
2 egg yolks
¼ cup sugar 
1 cup heavy cream
Heaping ¼ tsp ground nutmeg
Heaping ¼ tsp ground cinnamon 
¼ tsp vanilla extract

Eggnog directions:
- Separate egg yolks from whites and place yolks in a bowl
- Add sugar to the egg yolks and whisk until combined. Set aside 
- Heat a pot on medium and add heavy cream, nutmeg, cinnamon, and vanilla. Whisk until incorporated.
- Keep whisking till the mixture is warm and take it off the heat. Do not overheat the milk. 
- Slowly temper the eggs by slowly whisking in the hot cream. Set aside

Directions:
- In a stand mixer, beat the cream cheese and sugar until smooth on medium. Scrape the sides of the bowl until all incorporated.
- Set the stand mixer on to medium-low, add one egg at a time. Mix until smooth. Scrape down the sides for even mixing. 
- Add vanilla and eggnog (if you made my eggnog recipe just put all the liquid in). Mix into the batter. Turn off stand mixer.
- Sift in flour and use a spatula to mix it all together. If it has clumps don’t worry about it because I put it through the strainer anyways.
- Preheat oven to 450°F
- Prep your 6x3 inch cake pan with a large piece of parchment paper and trim the sides if the pieces are too long.You want to make sure the paper covers the whole pan. Keep the overhang parchment piece at 1” - 2” all around. 
- Now pour the batter through a mesh strainer onto the lined pan. Press down clumps if it has any. This step ensures to keep the batter smooth.
- Tap the pan on the counter a few times  to release any bubbles 
- Once the oven is ready, put the cheesecake in the oven for about 25-30 mins. I do 25 minutes and then broil it for 1 minute to get the top burnt. The middle of the cake should be wobbly when taken out
- Set it on a wire rack to be cooled for 3-4 hours
- Then put it in the fridge to chill and serve when cold!