It can be more about enjoying foods than challenging the status quo.
Beat heavy cream, powdered sugar, and bourbon in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.Dollop whipped cream evenly over chilled cheesecake.
Garnish with additional nutmeg, and serve.Store cheesecake in an airtight container or wrapped in plastic wrap in refrigerator for up to 3 days.. About this recipe.There's a lot to love about this eggnog cheesecake, especially if the sweet, creamy spiced drink is one of your winter favorites.
The filling is made with actual eggnog — fortified with vanilla extract and ground nutmeg — and a crisp gingersnap-and-pecan crust makes things even more festive.Topped with dollops of boozy, bourbon-spiked whipped cream, this inventive.
holiday dessert.
is sure to convert even staunch eggnog haters.., patted dry and cut into 3-by- 1/3-inch sticks.
(12-ounce) bunch.—stems and inner ribs removed, leaves coarsely chopped.
kecap manis (Indonesian sweet soy sauce).Gochujang (Korean chile paste.