Jamaican Egg Nog Cheesecake

Evening treat

Ingredients

1 cup Graham cracker crumbs
2 tbsps white sugar
3 tablespoons melted butter
3 (8 oz) packages cream cheese (softened)
1 cup white sugar
3 tbsps all-purpose flour
3/4 cupp eggnog
2 eggs
2 tbsps rum
1 pinch ground nutmeg

Method

1. Preheat oven to 325 degrees Fahrenheit
2. In a medium bowl combine Graham cracker crumbs & 2 tbsps sugar and butter. Press into bottom of a 9 inch springform pan
3. Bake in preheated oven for 10 minutes. Place on a wire rack to cool
4. Preheat oven to 425 degrees Fahrenheit
5. In a food processor combine cream cheese, one cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into golden crust.
6. Bake in preheated oven for 10 minutes.
7. Reduce heat to 250 degrees Fahrenheit and bake for 45 minutes, or until centre of cake is barely firm to touch.
8. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing rim.

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Baileys and Chocolate Cheesecake

Ingredients

100g/ 3 1/2 oz butter
250 g/ 8 3/4 oz digestive biscuits, crushed
600 g/ 1lb 5 oz Philadelphia Cream Cheese
25 ml/ 1fl oz Baileys
100 ml/ 3 1/2 oz Icing Sugar
300 ml/ 10 1/2 Double Cream, whipped
100 g/ 3 1/2 oz Grated chocolate

To Garnish: 200 ml/ 7 1/4 oz double cream whipped
cocoa powder, to dust

Method
1. Melt butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.

2. Remove from the heat and press into the bottom of a lined 18 cm/ 7 in springform tin. Place in the refrigerator and allow to set for one hour.

3. Meanwhile, prepare the filling. Lighlty whip the cream cheese then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly unto the biscuits.

4. Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.