candied red currants, fresh berries, Chantilly cream, fresh mint

Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.

Prepare the crust

In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Mix in eggnog, vanilla extract, and nutmeg until fully incorporated.

Make the cheesecake filling

Pour the cheesecake filling over the crust in the springform pan. Bake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.

Bake the cheesecake

In a saucepan, combine red currants, sugar, and water. Bring to a simmer and cook until the currants burst and the mixture thickens slightly, about 10 minutes. Remove from heat and let it cool.

Candy the currants

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Make the Chantilly cream

Once the cheesecake is chilled, remove it from the springform pan. Top with Chantilly cream, candied red currants, and fresh berries. Garnish with fresh mint leaves before serving.

Assemble the cheesecake

Cream cheese

eggnog cheesecake

Recipe information

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