Eggnog Cheesecake

by Fred Ball

Servings: 4 servings

INGREDIENTS

1 9-inch crumb crust
2 envelopes (1-1/4 cup each) eggnog
4 cups (2 lbs.) creamed cottage cheese
3 eggs, separated
1/2 cup sugar
1 cup heavy cream
Nutmeg
Unflavored gelatin

INSTRUCTIONS

Dissolve gelatin in 1/4 cup eggnog. Set aside. Press the cottage cheese through a sieve. Set aside. In the top of a double boiler, beat together the egg yolks and sugar. Stir in the remaining eggnog and cook gently until the mixture thickens slightly. Remove from the heat and add the gelatin mixture.

Place the cottage cheese in a large mixing bowl and add the gelatin mixture. Blend thoroughly. Beat egg whites until they form soft peaks, then fold into the cheese mixture. Whip cream until stiff but not dry and fold in cheese mixture. Pour mixture into the prepared crust and chill for 4 hours or until set. Sprinkle with nutmeg.

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Tagged: cheesecakes, desserts, eggnogcheesecake add tags

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