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Paradise and Pennant Candied Fruit

Candied Cherries Eggnog Cheesecake

Transform a traditional holiday beverage into an unforgettable dessert to share with family and friends. Non-alcoholic, but with a taste every eggnog lover will appreciate, this cheesecake also has green and red cherries added color and taste, as well as toasted almonds for crunch. Unexpected, elegant, and easy-to-make, this recipe will soon join your cherished family holiday traditions.

download-recipe eggnog_cheesecake


  • 1 1/2 cups graham cracker crumbs.
  • 1 tablespoon sugar.
  • 1/3 cup melted butter or margarine.
  • 5 egg yolks.
  • 2 teaspoons rum extract.
  • 1/3 cup sugar.
  • 1 package (15 ounces) ricotta cheese.
  • 1 cup cream, whipped.
  • 1/2 cup (4 ounces) candied whole red cherries, coarsely chopped.
  • 1/2 cup (4 ounces) candied whole green cherries, coarsely chopped.
  • 1/4 cup coarsely chopped toasted almonds.

Combine graham cracker crumbs and 1 tablespoon sugar in bottom of ungreased 81/4-inch springform pan; mix in butter. Pat mixture on bottom and 1/2-inch up side of pan. Beat egg yolks and rum extract in large mixing bowl until thick and light in color, 3 to 5 minutes. Beat in 1/3 cup sugar gradually. Process ricotta cheese in food processor or blender until very smooth; stir into yolk mixture. Fold whipped cream into yolk mixture; fold in glace fruits and almonds. Pour mixture into springform pan. Freeze until firm, 8 hours or overnight. Let cheesecake stand at room temperature 5 to 10 minutes. Carefully loosen cheesecake by running sharp knife around sides; remove side of pan. Return to freezer until serving time.

Makes 12 servings.