This eggnog cheesecake is very easy to prepare and is perfect for summer, as it is extremely light and has fresh and an unobtrusive sweet taste. The cake tin has a diameter of 24 cm, and the cheesecake can be cut into 12 or 16 pieces. You can decorate with whatever you like. We used raspberries and chocolate syrup, which we believe fit perfectly and have a strong flavour contrast.

Ingredients for the Eggnog Cheesecake:

• 500 g quark
• 250 g double cream
• 200 g biscotti
• 200 ml eggnog liqueur
• 150 g butter, softened
• 90 g sugar
• 1 leaf gelatine pack
• 1 pack of vanilla sugar

Ingredients for decoration:

• Raspberries
• Chocolate syrup

Preparation:

1. Use a food processor to crush the biscotti into small pieces. (If you do not have one, place them into a closable bag and crush them with a rolling pin.)
2. Add the softened butter and mash by hand until the biscotti absorb the fat. Pour the crumbs into a loose-bottomed tin and smooth around with the back of a spoon. You can use a straight-sided glass to press in the crumbs and get an even finish.
3. Soak the gelatine in 100 ml cold water for 10 minutes.
4. Mix the quark, eggnog liqueur and vanilla.
5. Put the gelatine water over low heat. Add the sugar and stir until melted.
6. Pour the sugar water in the cream and mix well.
7. In a separate bowl, beat the cream until soft peaks form. Add it to the cream and stir with a spoon until incorporated. 
8. Pour the cheesecake filling over the base. Put the cake into the fridge to firm up for at least 3 hours.
9. Remove the eggnog cheesecake from the cake tin by swiping a knife along the edge. Decorate before serving.

Bon appetit!

Idea: If you would like to decorate the cheesecake like us – with raspberries and chocolate syrup, the best thing to do is to place the pieces on plates first and then pour the syrup on top so it can drip beautifully on both sides of the piece.

The recipe is adapted from Rama’s cookbook – “Ein köstliches Jahr“.