Recipe by John Gregory Smith
Clotted cream eggnog cheesecake (serves 8-10)
INGREDIENTS
For the cheesecake
- 200g dark chocolate chip cookies
- 70g melted butter
- 600g cream cheese
- 200g icing sugar
- 1½ tbsp maple syrup
- 1 tbsp bourbon
- zest of 1 orange
- 1 tsp dark cocoa powder
- ½ tsp cinnamon
- ¼ of a small nutmeg, freshly grated
- 227g tub of Rodda’s Clotted Cream
For the topping
- 227g tub of Rodda’s Clotted Cream
- 2 tbsp maple syrup
- 1 tsp bourbon
- zest of ½ and orange
- dark chocolate, to serve
- a pinch of cinnamon, to serve
METHOD
- Grease and line a 23cm spring form cake tin. Chuck the cookies into a food processor and blend until fine. Transfer to a mixing bowl and pour over the butter. Mix well. Pour into the cake tin and work the mixture around the base into an even layer. Pat down tightly. Pop into the fridge for 30 minutes to firm up.
- Meanwhile. put the cream cheese into a mixing bowl and add the icing sugar. Mix together until smooth. Add the maple syrup, bourbon, orange zest, coco powder, cinnamon and nutmeg and stir together.
- Whisk the clotted cream until just firm and then fold into the cream cheese mix. Spoon over the cheesecake base and swirl around to even out with a spoon. Return to the fridge to set for 4 hours or overnight.