I feel that I am late entering several desserts I have made for the holidays, but I have been busy baking. So I am going to enter three recipes today.
This Toasted Coconut-Eggnog Cheesecake is the first time I have ever baked with eggnog. As a matter of fact, I don’t particularly like eggnog. But this looked delicious and I gave in to the holiday spirit of eggnog. I am so glad I did. This was such a scrumptious cheesecake. I made it for our holiday party where we live, and I didn’t have any leftover.
It was downright decadent. The crust was light but crunchy, the cheesecake was delicate but had complex flavors. It was a real hit. Also, this cheesecake recipe was very easy to make. I only added one more item to this recipe. I baked it in a water bath. It doesn’t call for it, but I always bake my cheesecakes in a water-bath. This prevents the cheesecakes from cracking.
The way you make a water-bath: Cover the springform pan with aluminum foil. Place the springform pan in a deep enough pan to add 1-1 ½ inches of HOT water. Then place in oven and bake as directed.
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