x
Sophia

Sophia Rivera

ImagenReceta
9 Photos
x
Select File


Validate Cancel
9

Cheesecake with Rompope

20 min
30 min
Easy
4.8
|
280
Favorites
Collections
Glider
Super List
Upload a picture
To print
Prepare this delicious cheesecake with eggnog for Christmas. It has a rich base of ginger biscuit and a creamy filling with an intense flavor of rompope. It's perfect for Christmas dinner, do not stop doing it.
Learn more about Sophia Rivera

Ingredients

8 servings
  • 3/4 of Cup of Butter
  • 1 1/2 cups of brown sugars
  • 1 tablespoon of vanilla
  • 1 piece of egg
  • 1 1/2 cups of flour
  • 1 piece of egg white
  • 3/4 of teaspoonful of cinnamon
  • 3/4 of teaspoonful of nutmeg
  • 1/2 teaspoonful of ground ginger
  • 1/2 teaspoonful of black pepper
  • 3/4 of teaspoonful of baking powder
  • 1/4 of teaspoonful of baking soda
  • 1/4 of teaspoonful of Salt
  • 1/2 Cup of eggnog (for the filling)
  • 1 tablespoon of cornstarch (for the filling)
  • 7 grams of unflavored gelatin (for the filling)
  • 450 grams of cream cheese (for the filling)
  • 3/4 of Cup of sugar (for the filling)
  • 1/2 teaspoonful of nutmeg (for the filling)
  • 115 grams of chantilly cream (for the filling)
  • Chocolate Truffle Coconut covers (for decoration)
  • mint cane (for decoration)
  • chocolate chips red and green (for decoration)

    Preparation

    Preheat the oven to 180 ° C.
    Melt the butter in the microwave and pour it into a bowl of blender .
    Add brown sugar, vanilla, egg and egg white. Beat until everything is well incorporated.
    Mix the flour, cinnamon, nutmeg, ginger, pepper, baking powder, salt and baking soda.
    Add the dry ones little by little to the blender .
    Grease a round mold and spread the mixture all over the bottom. Bake at 180 ° C for 30 minutes.
    Remove from the oven and let cool completely.
    For the filling: Place the eggnog and cornstarch in a pot.
    Add the grenetina to the pot and mix until the grenetina is well incorporated. Remove from heat and let cool completely.
    Beat the cream cheese with the sugar until creamy.
    Add the eggnog mixture and the nutmeg.
    Add the chantilly cream in an enveloping way.
    Spread the filling on the baked base and refrigerate for 4 hours.
    Decorate with more chantilly cream and arrange the truffles around, sprinkles and Christmas sweets.

    PRESENTATION

    Presents on a cake base.

    TIPS

    Use a mold that is easy to unmold.

    Did you cook this recipe?

    Print recipe for:

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    821
    kcal
    41%
    Carbohydrates
    112
    g
    37%
    Proteins
    10.0
    g
    20%
    Lipids
    41.4
    g
    64%
    Fiber
    5.0
    g
    10%
    Sugar
    75.0
    g
    83%
    Cholesterol
    125
    mg
    42%
    Esha
    Rate this tip
    Ratings (5)
    Guadalupe del Valle
    30/05/2019 05:45:04
    Noto q la receta está incompleta ya q no menciona a que temperatura debe de cocinarse el cheese cake tampoco indica el tiempo de horneado Solo dice q a 180 'C la base y el tiempo q lleva este en el Horno X favor podrían decirme quisiera hacerlo gracias
    Anonymous
    08/02/2016 17:57:35
    Cheesecake de rompope de noche buena Parece q saldrá exquisito gracias por tus deliciosas recetas bendiciones
    Anonymous
    01/01/2016 10:43:37
    Me parece deliciosa El rompope es rico y en postre mucho mas
    Patty Palomares
    30/12/2015 20:05:54
    A través de iOS Lo preparare para mí cena de fin de año,gracias por la receta
    Carlos Lieja
    21/11/2015 08:47:13
    A través de Android Se ve delicioso!

    Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

    Submit
    ADVERTISING
    ADVERTISING
    ADVERTISING