Eggnog blueberries cheesecake

Eggnog blueberries cheesecake.JPG     


200g graham cracker crumbs
100g unsalted butter, melted
15 ml oilve oil
3 Tbsp caster sugar


500g cream cheese, room temperature
375 g ricotta cheese, room temperature
150 ml sour cream
150 ml double cream
180-200g caster sugar
200 g plain flour
1 cup eggnog
250 g blueberries, wash and dry
4 large eggs, room temperature


A handful of blueberries, wash and dry
8-12 strawberries, wash, dry ,remove stems and cut in halves
1/2 zest of each lemon and orange for sprinkling
Chocolate powder sprinkles for sprinkling



Preheat oven to 160°C. Line a 23cm springform pan with baking paper on the greased base and grease the sides.

Combine the crust ingredients in a bowl. Press the mixture into the bottom of the springform pan. Bake crust for 10 minutes, then set aside to cool. Cover the outsides of the pan with 4 aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.

Cheesecake filling and decorations

Reduce oven to 150°C. In mixer bowl, mix the cream cheese, ricotta, sour cream, double cream, sugar until well combined on low speed. (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

Add the eggnog and flour spoon by spoon; mix on low speed until well combined.
Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Next mix in the blueberries. Pour the cheesecake filling into crust and spread evenly.

Place springform pan inside another larger pan. Fill the larger pan with enough boiling water till about halfway up of the springform pan. Bake for 2 hour and 10 minutes.

Turn off heat and leave cheesecake in oven with door closed for 1 hour. Remove cheesecake from oven and chill until firm, overnight or 2 days. Remove cheesecake from the pan, then decorate with blueberries and strawberries. Sprinkle with zest of lemon, orange and chocolate powder sprinkles. Refrigerate the cheesecake until ready to serve.

Note: Oven temperature may vary; you might need less time or more say 1 hour 30-40 minutes. You might want to turn off oven with door close 30 minutes and carck open a bit with wooden spoon in between door and leave cheesecake for a further 30 minutes as told by most recipes. I didn’t crack door open and just turn oven off and leave in for 1 hour.

You might not need a lot of plain flour. Adjust the consistency of the batter. If too runny add more flour.

You may like to decorate with whipping cream or any decorations you like. As my family are healthy concious so I omitted the whipping cream topping as I already have sour cream, double cream and ricotta cheese in the filling.



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