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I’ve made this cheesecake four times in the last month! I have some happy campers here in our tiny house, eating this with breakfast or for an afternoon snack– so nutrient dense, rich, yet not too heavy, full of complex flavors that allow you to savor and be satisfied.
I served it at our Thanksgiving meal, too, trying to get the recipe just right; and it’s so pretty and festive.
You can decorate the top with Meringue (using leftover egg whites, since those nutrient-dense yolks go into the cake itself), or a lovely variation which is Whipped Cream Meringue (printed just below the Meringue recipe)– Find both recipes HERE.
OR just top Eggnog Cheesecake with my just published and family-favorite Easy Chocolate Ganache (find it HERE), which has kind of revolutionized desserts in our house!! (It’s so good and quick to make, and has very little sweetener.)
If you can find some lovely winter berries, nutmeg and/or greenery for the top, this cheesecake dresses up so prettily for the holidays.
Combine flour, sweetener, sea salt, and baking soda in food processor or by hand. Pulse briefly to blend.
Add fat of choice and pulse again until flour begins to come together, darkening slightly and absorbing the fat, about 2 minutes. (Or by hand, use a pastry blade.)
Press mixture evenly into springform pan, along the bottom and about 1-2 inches up the sides. Bake for 9 minutes. Set aside to cool while you make the filling.
Place 1/4 cup water in small saucepan. Sprinkle gelatin over surface, whisk in, and allow to bloom, 1 minute.
Place pan with gelatin over medium heat. Stir gelatin until it melts and there is foam on the surface, 1-2 minutes.
Remove from heat. Add and stir in sweetener and rum. Set aside.
To a large metal mixing bowl add: cream cheese, sour cream, egg yolks, nutmeg, cinnamon, and sea salt. Whip until smooth and slightly fluffy, about 30 seconds. Scrape down sides of bowl.
Add sweetened gelatin mixture from pot, fully incorporating the mixture as it’s beaten in. Continue until all the sweet gelatin is added.
Pour filling into cooled crust, evening out the top surface smoothly. Refrigerate 3 hours or overnight. After 3 hours or overnight, make the optional meringue and chocolate topping.
Remove chilled cheesecake from fridge. Unmold from springform pan and place on serving plate. Top with optional chocolate ganache, smoothing out surface with an offset spatula; OR use a piping back to decorate with meringue option. Garnish with nutmeg, holly berries etc.
If you wish to swirl meringue and chocolate ganache, simply fill one side of the bag with ganache (about 1/4 of the volume), and fill the other side with meringue or the whipped cream meringue variation. Pipe decoratively. Garnish.
Chill until ready to serve.
GAPS Diet Crust
1 cup dates, cut into 1-inch pieces
1 cup sprouted walnuts, or preferred nut
1/8 teaspoon sea salt
Combine all of the crust ingredients in a food processor or high-powered blender, and pulse to blend.
Press evenly into the bottom and sides (up 1-2 inches) of a springform pan.