Eierlikör season definitely started here already! The weeks before Easter many blogs show recipes that use Eierlikör (eggnog) one way or another. My blog included ;) Right now basically every second recipe is made with this yellow super drink. For example this delicious Eierlikör Cheesecake with a tiny little whipped cream topping. Hmmmm…
It is true. I use Eierlikör quite often right now as an ingredient. I made a fresh bottle the other day and besides drinking, I like using it a lot in bakes. It makes everything better I’d say. Almost like chocolate or Nutella ;)
It is not coming as a surprise that Andrea from Zimtkeks & Apfeltarte and myself decided to go with “Eierlikör” as the topic of this months “Bake together – The baking surprise”. Ok to be honest it is not a surprise because I made the suggestion for the topic ;P
I can’t believe that another month has passed by already since we each made a chocolate cake – our previous topic. Last time I made a Triple Dark Chocolate Cake with more than 1 kilogram of chocolate. It was a lot. This time I pulled back a bit on the chocolate. There is only a bit in the bottom of the cheesecake. Just a hint this time. On the other hand there is a lot of Eierlikör instead… ;)
I used homemade Eierlikör, but you can use store-bought of course. If you like the flavor, use a strong one. If u like the flavor to appear in a more subtle way, you can replace parts of the Eierlikör with milk or heavy cream. When baking and cooling the cake, I recommend to take it slow. Let the cake cool down over a longer period of time and do not take it out of the oven immediately. That helps to prevent the surface from getting cracks. In case the top gets some cracks – don’t worry – you can cover everything with the whipped cream and some more Eierlikör ;)
So… what will Andrea do? As always – I have no clue so far. U know – the baking surprise thingy ;) Well, as soon as I know, I will link here.
Have a nice weekend!
INGREDIENTS / ZUTATEN
For the cake:
7 oz. (200g) chocolate biskuit cookies
1/3 cup (80g) melted butter
28 oz. (800g) cream cheese
1 1/4 cups (250g) sugar
1/3 cup (40g) cornstarch
1 tsp. vanilla extract
3 medium eggs
1 medium egg yolk
1 cup (240ml) Eierlikör (or eggnog)
For the topping:
7 oz. (200g) heavy cream
1 tbsp. confectioners’ sugar
1-2 tbsp. Eierlikör (or eggnog)
DIRECTIONS / ZUBEREITUNG
1. Line a 9 inches (24cm) springform tin with baking parchment and set aside. Grind the chocolate cookies in a mixer until you get fine crumbs or add them to a freezer bag and smash them with a rolling pin until fine. Mix the crumbs with the melted butter until evenly moist. Transfer to the prepared tin and press down with the back of a spoon until you get a nice even base. Place in the fridge for an hour.
2. Preheat the oven to 320°F (160°C). Add the cream cheese to a large bowl and mix untl smooth. Mix the sugar with cornstarch and add to the bowl – mix well with the cream cheese. Add the vanilla extract, eggs and egg yolk and mix until well combined. Gradually add the Eierlikör (or eggnog) and mix in. Pour the mixture into the prepared tin and bake for about 60-65 minutes. Turn off the oven and open the door a bit. Let cool down in the oven for about 10 minutes, then slide with a sharp knife between the cake and tin and loosen the cake from the form. Let cool down for another 10 minutes in the bit more opened oven, then remove and let cool down completely on a wire rack.
3. Whip the heavy cream with the confectioners’ sugar until stiff peaks form. Decorate the cake with it right before serving and also pour a bit of Eierlikör (or eggnog) on top. Enjoy.
1. Eine 24cm (9 inches) Springform mit Backpapier auslegen und zur Seite stellen. Die Schokokekse in einem Mixer fein mixen oder in einen Gefrierbeutel füllen und mit einem Nudelholz zu feinen Bröseln zerstoßen. Die Brösel mit der geschmolzenen Butter vermischen und dann in die Springform füllen. Mit der Rückseite eines Löffels festdrücken und dann für 1 Stunde in den Kühlschrank stellen.
2. Den Ofen auf 160°C (320°F) Ober-/Unterhitze vorheizen. Den Frischkäse in eine große Schüssel geben und glattrühren. Den Zucker mit der Stärke vermischen und dann sehr gut mir dem Frischkäse verrühren – es dürfen keine Stärkeklümpchen mehr zu sehen sein. Vanille Extrakt, Eier und Eigelb zugeben und gut verrühren. Den Eierlikör nach und nach zugeben und so lange rühren, bis sich alles gut verbunden hat. Die Masse in die vorbereitete Springform füllen und dann für etwa 60-65 Minuten backen. Den Ofen ausschalten und die Tür einen Spalt breit öffnen. Den Kuchen für 10 Minuten im Ofen stehen lassen, dann den Kuchen vorsichtig mit einem Messer vom Rand lösen und weitere 10 Minuten im geöffneten Ofen stehen lassen – damit soll vermieden werden, dass die Oberfläche einreißt. Den Käsekuchen dann herausnehmen und auf einem Kuchengitter komplett auskühlen lassen.
3. Die Sahne mit dem Puderzucker steifschlagen und direkt vor dem Servieren auf dem Käsekuchen verteilen (so verdeckt man auch mögliche Risse). Etwas Eierlikör darübergießen und servieren.
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Here is a version of the recipe you can print easily.
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Eierlikör (Eggnog) Cheesecake
- Prep Time: 15
- Cook Time: 65
- Total Time: 150
Ingredients
For the cake
- 7 oz. (200g) chocolate biskuit cookies
- 1/3 cup (80g) melted butter
- 28 oz. (800g) cream cheese
- 1 1/4 cups (250g) sugar
- 1/3 cup (40g) cornstarch
- 1 tsp. vanilla extract
- 3 medium eggs
- 1 medium egg yolk
- 1 cup (240ml) Eierlikör (or eggnog)
For the topping
- 7 oz. (200g) heavy cream
- 1 tbsp. confectioners’ sugar
- 1–2 tbsp. Eierlikör (or eggnog)
Instructions
- Line a 9 inches (24cm) springform tin with baking parchment and set aside. Grind the chocolate cookies in a mixer until you get fine crumbs or add them to a freezer bag and smash them with a rolling pin until fine. Mix the crumbs with the melted butter until evenly moist. Transfer to the prepared tin and press down with the back of a spoon until you get a nice even base. Place in the fridge for an hour.
- Preheat the oven to 320°F (160°C). Add the cream cheese to a large bowl and mix untl smooth. Mix the sugar with cornstarch and add to the bowl – mix well with the cream cheese. Add the vanilla extract, eggs and egg yolk and mix until well combined. Gradually add the Eierlikör (or eggnog) and mix in. Pour the mixture into the prepared tin and bake for 60-65 minutes. Turn off the oven and open the door a bit. Let cool down in the oven for about 10 minutes, then slide with a sharp knife between the cake and tin and loosen the cake from the form. Let cool down for another 10 minutes in the bit more opened oven, then remove and let cool down completely on a wire rack.
- Whip the heavy cream with the confectioners’ sugar until stiff peaks form. Decorate the cake with it right before serving and also pour a bit of Eierlikör (or eggnog) on top. Enjoy.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
