eggnog burnt basque cheesecake
The easiest cheesecake there ever was. Embrace the cracks, crinkles, and crumbles, but never fear - the inside is just as soft and creamy as always.
Ingredients
- 3 8-oz blocks cream cheese, at room temperature
- 1 cup sugar
- 4 eggs, at room temperature
- 1 1/4 cup eggnog, at room temperature
- 1/4 cup spiced rum or bourbon, or 1/4 cup more eggnog
- 1/2 tsp ground nutmeg
- 1/4 cup all purpose flour
- 1/2 tsp kosher salt
chocolate ganache
- 1/2 cup dark chocolate chips
- 1/2 cup heavy cream
- 1 tbsp Kahlua (optiona)
- 1 tsp instant espresso (optional)
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 400 degrees. Grease an 8 or 9 inch springform pan with butter or oil and line with parchment paper all the way up the sides.
- In a large bowl, beat together the cream cheese and sugar until very light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, until each is incorporated. Whip in the eggnog, rum or bourbon (if using), nutmeg, flour, and salt, until the batter is very thick and just combined. Do not overmix.
- Pour the batter into the prepared springform pan. Bake 50-60 minutes until deeply golden and puffed, but still very wiggly on top. Remove from the oven and cool to room temperature.
- For the ganache, gently melt the chocolate chips with the heavy cream in a small saucepan. Do not boil. Stir in the Kahlua and espresso (if using) and vanilla.
- Serve the cheesecake at room temperature, or chilled, with a generous drizzle of chocolate ganache and a sprinkle of nutmeg.