Holiday Eggnog Ricotta Cheesecake

**By Chadwick Boyd**
PHOTO BY BROOKE SLEZAK

A Velvety No Cream Cheese Cheesecake with Buttercream Topping & Sugared Fruit

Isn’t this cheese cake just lovely? I first learned about it from my friends at Wisconsin Cheese. I marveled at it for a long time and just was smitten - so much so, I decided to make it myself and adapt the recipe to share with all of you. I’m glad I did, because from a tip from my friend Tina, I made it with ricotta and mascarpone cheese rather than cream cheese. I didn’t know then when I made the switch that there would be a cream cheese shortage this holiday season. Craziness!

The original recipe used graham crackers for the crust. Ginger snaps are among my favorite cookies, so I swapped that out. To me, it gives more of a holiday taste and feel. I used Ricotta con Latte, rather than plain ricotta cheese (you can get it at any grocery store). It is richer and creamier, which makes this cake velvety and more luscious.

The sugared fruit is something I didn’t know how to do before making this recipe either. Such a fun and festive way to decorate food for the holidays. I now am going to use it on several things throughout Christmastime.

Below are some tips to know before you start baking. While this cake looks elegant and fancy, it does not take much skill to do. You will be proud of yourself when you do make it. Your family and friends will love it also, I am certain.

PRO TIP: use a very sharp knife to slice. Dip the knife in hot water before cutting the cake. Wipe the knife to clean cake residue before each slice. I also like to cut this cake across and into rectangular slices rather than the traditional pie wedge way. You get more servings from the cake, and it is easier to do, I think.

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Chadwick’s Checklist

What you need to know before you cook.

Use a 9-inch or 10-inch spring form pan
The cheesecake is baked in a water bath; just fill a rimmed baking sheet with tap water. Seal the pan really well with heavy duty aliminum foil so the water does not seep into the cheesecake.
Make the sugared fruit and frosting the day before. Store in airtight container.

Serves: 8-10 Prep Time: 45 minutes Cooking Time: 1 hour 25 minutes

Ingredients

Ginger Snap Crust

2¼ cups ginger snap crumbs
3 tablespoons sugar
1/2 cup (1 stick) butter, cubed and melted

Cheesecake Filling

2 8-ounce packages of mascarpone cheese
1 8-ounce container BelGioioso Ricotta con Latte® cheese
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon ground nutmeg
1 cup eggnog
4 large eggs

Sugared Fruit

3 cups sugar, divided
1 cup water
1 cup whole fresh cranberries
1 cup whole fresh blueberries
8 fresh rosemary sprigs, cut into 2-inch pieces

Frosting

2 sticks unsalted butter, softened
1 2-pound bag confectioners' sugar, divided
3/4 cup eggnog

Directions

To Make the Crust

Heat oven to 350°F. Line the bottom of a greased 9-inch springform pan with parchment paper; grease paper.
Combine ginger snap crumbs and sugar in a bowl; stir in the butter. Press into the bottom of the prepared pan. Place on a baking sheet. Bake for 10 minutes. Cool completely on a wire rack.
Place pan on double thickness of heavy-duty aluminum foil, about an 18-inch square. Tightly wrap foil around pan.
Reduce oven temperature to 325°F.

Cheesecake Filling

Beat the ricotta, mascarpone, sugar, flour and nutmeg in a large bowl until smooth. Gradually beat in the eggnog. Add eggs, one at a time, beating each just until combined. Spread filling over the crust with an offset spatula or rubber scraper.
Place the springform pan into a baking pan with rimmed edges, about 2-inches deep. Add hot water halfway up sides of pan. Bake for 75-85 minutes or until cheesecake is set around edges and jiggles slightly in center.
Turn off the heat. Crack open the oven door, about 1 inch - use a wooden spoon to help keep it open. Let the cheesecake stand in the oven for 1 hour.
Carefully run a knife around edges of the pan. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 6 hours or overnight.
Remove the sides of the pan. Using an offset spatula, spread the frosting on top of the cake (do not frost the sides).
Decorate with the sugared fruit and rosemary as desired. Serve immediately or store the cheese cake for up to 3 days in the refrigerator. Cover loosely with plastic wrap.

Sugared Fruit

Place a wire rack on a waxed paper-lined baking sheet.
Cook and stir 1 cup sugar and water in a large saucepan over medium-high until the sugar is dissolved.
Remove from the heat. Cool syrup to room temperature.
Add the cranberries, blueberries and rosemary to syrup in batches, stirring to coat. Transfer fruit and rosemary to the wire rack in the baking sheet. Sprinkle on granulated sugar. Let stand for about 45-50 minutes or until dry.
Garnish on the cheesecake. Store any leftovers in an airtight container in the refrigerator for up to 3 days..

Frosting

Cream butter and 2 cups confectioners’ sugar in a large bowl until light and fluffy.
Gradually add remaining confectioners’ sugar alternately with eggnog, beating each addition until combined.
Frost the top of the cheese cake per the directions above.