This is important, as overmixing will can cause the top of the cake to crack. Beat the cream cheese and sugar until smooth, but once you add the eggs, do not overmix.This will help the batter to bake evenly and with a smooth top. Don’t skip the boiling water bath if you can help it.This will always increase your chances of having the cheesecake form cracks on top. Try to resist opening the oven door when baking.Overmixing when the eggs are added will increase your chances of cracks in your cheesecake. When incorporating the eggs into the batter, mix until just combined.Mixing the ingredients on low speed will help less air to enter the batter, which means less air bubbles and no/fewer cracks on top of the eggnog cheesecake.It will help if all of your ingredients (cream cheese, eggnog, eggs) are at room temperature when mixing.There are several ways to help ensure that the cheesecake bakes with no cracks on top: The cheesecake will set and firm up once cooled and chilled. The edges should be set puffed up slightly and the center should still be slightly jiggly. How to Tell When Cheesecake Is Done Baking Place into a larger freezer-safe container or wrap tightly with aluminum foil and plastic wrap so that no air gets to the cake. Can You Freeze Eggnog Cheesecake?Ībsolutely! Let the cheesecake cool completely and then remove from the pan. Once cheesecake is served (and you are storing leftovers), wrap the cake tightly in plastic wrap and refrigerate. Then wrap loosely in aluminum foil or plastic wrap (while still in the pan) and refrigerate until ready to serve. To store this holiday cheesecake, make sure it’s cooled completely to room room temperature. When ready to serve, top with eggnog whipped cream.Then, remove from oven and let cool for about an hour until refrigerating. Turn off oven, crack oven door, and keep cheesecake in oven for 30 minutes.Bake until the edges are set but the center is still slightly jiggly.Place pan into a larger pan (I used a roasting pan) and fill with boiling water until it reaches halfway up sides of springform pan.Add eggs, one at a time, beating until just combined.Beat in eggnog, vanilla, and nutmeg on low speed until combined.To make the eggnog filling: In a large bowl, beat the cream cheese and sugar with an electric hand mixer or stand mixer with fitted paddle attachment until smooth and fluffy.Press onto the bottom and up the sides on the pan.To make the gingersnap cookie crust: Mix together the cookie crumbs, sugar and melted butter.When baking, you will put the pan into a water bath, and this will ensure that water will not seep into your pan. Prepare the springform pan: Wrap the outside of your springform pan with aluminum foil.Here are the basic steps to making a holiday eggnog cheesecake at home: If you’ve never made a cheesecake before, this easy recipe is a good one to start with. No cracks on top, no underdone center, just smooth, creamy deliciousness!įor this creamy Christmas cheesecake, you’ll need the following basic ingredients: And while they can be tricky, I’m sharing my tips and tricks for making the best eggnog cheesecake in the post below. Ou might think that cheesecakes are difficult to make. If you’re an eggnog lover like I am, then this eggnog cheesecake recipe was made for you. It’s decadent, creamy, and filled with cozy flavors of eggnog and nutmeg.Īnd not only is it simple to make, but it’s nestled on top of a gingersnap crust and topped with the most delicious eggnog whipped cream. I first whipped up this easy eggnog cheesecake back in September and knew it had to make a debut for the holidays. I’ve got the best eggnog dessert recipe to share with you today! With a crispy gingersnap crust and cozy flavors, this dessert is perfect for the holiday season! Eggnog Cheesecake is rich, creamy, and so easy to make.
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