Cinnamon and Eggnog No Bake Cheese Cake
INGREDIENTS
Biscoff Cookie Crust
1 8.8 oz Sleeve Biscoff Cookie, 8.8 oz
5 TBSP Salted Butter
1-2 Tsp Orange juice, Preferably freshly squeezeds
1-2 Tsp Orange Zest
No Bake Cheese Cake Filling:
8 oz Cream Cheese - softened
1 Cup Heavy whipping Cream
1/2 Cup Eggnog
1/4-1/3 Cup Granulated Sugar
1 Tbsp Ground Cinnamon
1/2 Tsp Vanilla Paste
2 Tsp Orange Juice, preferably Freshly squeezed
2 Tsp Orange Zest
NEXT LEVEL TIP:
Be sure to use a high quality butter for the crust, the better the milk proteins are the better the butter will brown, if there are not milk protiens present it will not brown it will just be warmed oil/fat.
Directions:
Biscoff Cookie Crust
In a small sauce pan or sautee pan, melt butter over medium high heat, stirring occasionally
Heat until butter becomes frothy, a rich brown color, and there is a strong nutty aroma coming from the butter.
Once butter has been browned, remove from heat and add orange zest and orange juice and give a quick stir to fully incorporate the ingredients.
Add Biscoff cookies to a food processor or a blender, and pulse until a slightly chunky crumb has been made.
Poor Browned Butter into the crumb mixture. Be sure to use a ruber spatula to scrape our all of the butter and its caramelized bits iinto the crumb mixture.
Pulse a few more times and mix with spatula if needed to fully mix the Butter and Crumb together.
Press crumb mixture evenly accross the bottom of whatever container you are deciding to put the cheese cake into. you can do a 9X13, individual tartlet shells, or an actual cheese cake pan.
Set side in a cool area to let cool and firm up for at least 30 min before adding cheese cake mixture.
Cinnamon Eggnog Cheese Cake Filling:
Place whisking attachments and the bowl from your mixer in the fridge or freeze, along with an extra bowl for folding about 1-2 hours before you are going to begin making the no bake cheese cake filling. At this time place your cream cheese on the counter at room temperature so that it can begin to soften.
Set up your mixer with chilled attachments and bowl, and place in them the cream cheese and eggnog.
Mix on low, then slowy bring up to high speed to mix ingredients together and whipping them creating a smooth and fluffy consistency.
When. cream cheese mixture is smooth and at a soft peak you can transfer it out of the mixing bowl and into the extra bowl that is chilled.
Set up mixer again and add sugar, orange juice, orange zest, Vanilla paste, cinnamon and finally the heavy whipping cream.
Mix on medium to high until your heavy whipping cream mixture has reached stiff peaks..
Fold whipped cream into cream cheese mixture, until fully incorporated.
Place Filling mixture into vessel that has the crumb crust in it already. Take care to gently move the filling around to fillt the entire container. Pressing too hard will flatten and take out the air that is in the filling, leaving you with a more dense filling.
PLace back into fridge for 1 hour to set, then enjoy!
These No Bake Cheese Cakes can be stored in the freezer for about a month. When ready to eat let thaw in fridge for a few hours.
NEXT LEVEL TIP:
When slicing your No Bake Cheese Cake, be sure to use a heated up knife and do not use a back and forth sawing motion. you want to press your knife down and then draw your knife through in one motion. This will help ensure that you get good clean cuts in your Dessert. Also cutting it before its warmed to much with a hot knife will also help it hold together!
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!