Tipsy Eggnog Cheesecake With Sugared Rose Petals |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a fabulous cheesecake I have made for New Years and Valentine's Day! The sugar rose petals are so easy but so impressive. Ingredients:
2 cups your choice of cookie/biscuit crumbs |
1/3 cup butter or margarine, melted |
2 tablespoons sugar |
1/2 teaspoon ground nutmeg |
3 (8-ounce) packages cream cheese, softened |
1 cup sugar |
1 tablespoon cornstarch |
5 large eggs |
3/4 cup eggnog |
1/4 cup dark rum |
1/4 cup brandy |
sugared rose petals |
3 large pesticide-free roses |
1/4 cup frozen egg substitute, thawed and lightly beaten |
1/2 cup superfine sugar |
Directions:
1. Combine first 4 ingredients; stir well. Firmly press crumb mixture onto bottom and 1 1/2 up sides of a lightly greased 9 springform pan. Bake at 325° for 12 to 15 minutes. Remove to a wire rack; let cool.
2. Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar and cornstarch, beating well. Add eggs, one at a time, beating after each addition. Stir in eggnog, rum, and brandy. Pour batter into prepared crust.
3. Bake at 325° for 1 hour. (Center will be soft.) Remove from oven and gently run a knife around edge of pan to release cheesecake from sides; return to oven. Turn oven off; leave cheesecake in oven, with oven door partially opened, 30 minutes. Let cool to room temperature in pan on a wire rack. Cover and chill 8 hours.
4. Sugared Rose Petals:
5. Pull the petals free from one rose. Lightly coat each petal on both sides with egg substitute, using a small paintbrush.
6. Sift a small amount of sugar over the coated petals, turning them carefully to coat both sides. Set on wax paper to dry at least 1 hour. Repeat procedure with remaining roses, egg substitute, and sugar.
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