The Perfect Eggnog Holiday Cheesecake | Chef Jean-Pierre

[@clinty84]

Dude is pounding pie crust with a Pam cap and got 3K likes and 10 dislikes. Then he smiles and metaphorically says "you don't like it, do whatever you want." Tells you how awesome and real he is. Haha. Love this channel and love you Chef. Thank you for enthusiasm and passion.

[@jazzminebrierley6486]

I found part of cooking is sometimes using whatever the hell's around you to get the job done

[@Lovegun.]

My mum just passed away a few days ago, and I came across this channel. I was so glum and bummed out, but your pure gleeful, happy, friendly fun personality has cheered me right up. Probably sounds stupid but it’s the truth. You’ve brightened up my day, and I now know how to make a delicious cheesecake, which is my all time favourite dessert. Thank you Jean Pierre! Much love from Canada! X

[@karysmuh]

I’m sorry for your loss. May your memories of her bring you comfort.

[@Lovegun.]

@@karysmuh thank you my friend.

[@dm3144]

I feel exactly the same way🎉 Thank you chef 🇺🇸😊

[@ealston0826]

My deepest condolences.

[@AshChildOfGod]

I hope that you are okay😢❤

[@MisdemeanorThoughts]

For me, it isn’t about what you’re baking or cooking. It’s about witnessing your genuine enjoyment and passion for what you do. When I cook for my family, no matter how hard or miserable a day. A good, flavorful, hearty meal always makes it worthwhile. Thank you for your desire to pass your wisdom to the next generation. Your joyful attitude is forever infectious. Always a pleasure, my friend.

[@suzz1776]

Exactly!!! I could watch him explain how paint dries and I would watch the whole video. Lol. His love and passion for cooking is infectious!!!!

[@letegabriel2721]

Agree

[@miriambertram2448]

When I had a family i used to love cooking. Now I live by myself and got lost in nothing in terms of food. Chef Jean-Pierre is reigniting my interest. At 71 I'm actually going to make a remoulade which I now discover is a Louisiana or French tartar sauce LOL and lots of other stuff just because it's fun

[@wendyfay16]

I can't even cook as I have a difficulty with my hands ... but I try to watch just one thing, then I'm still binge watching an hour or more 😅 later! I agree 👍 that it's that he's not only passionate about what he's cooking, but he's also passionate about sharing his amazing tips and tricks that he's learnt along the way! Remember that in one of his videos he said that he'd started his apprenticeship at age 14! What an absolute treasure he is! Oh how I adore his personality as well as his fabulous sense of humour along the way! Had he not become a chef, he'd have made an amazing comedian! However I think that it's his passion for what he's teaching while cooking, that infuses his humour in with his teaching! 👋

[@MikehMike01]

No millennial BS that’s why

[@jeromefriedlander1480]

Chef, As a follower of Emeril while he had his shows and I have found your videos are so superior to all of the cooking shows that I have followed. You are very entertaining and informative. Your sauces, recipes, and processes are fantastic. I think this cheesecake is the best of all of them, all of which are each terrific all by itself.

[@ChefJeanPierre]

Thank you 🙏

[@miriambertram2448]

Yep I love the energy and joy and everything else I try to watch one a day because I'm a recent subscriber and that gives me lots to watch

[@miriambertram2448]

@@ChefJeanPierre I know this is said often but your channel is what I go to for joy and Delight. Oh I almost forgot that ingredient, lets out a little bit more cognac. Just keep it coming for the rest of us

[@leesteal4458]

Yes. Superior. Chef John and 360 food are also very good. I learn from chef John as I am learning here.

[@mrhumpty]

Right there with you. I used to watch Emeril Live religiously. Jean-Pierre has that same magic.

[@robertahubert9155]

The only thing I can say is I wish I had your videos 58 years ago. You make cooking so enjoyable and believe me it has always been a chore. I can watch you all day ❤

[@rene230464]

I MADE THIS!!! and whow!! Never had anything like this. My kids think I am a super mom. Thank you Chef, as always, to perfection.

[@helgakassab3593]

Hi what size pan did you use mine is 26.5 cm

[@LesaBear612]

He gives 6 different ideas for liqueur to put with the raisins, but is stymied for anything other than apple juice. MY kind of chef! Love you, JP.

[@esstown]

Ya, right, apple juice. That is just not happening in my house, lol.

[@barbosborne1]

I'm a new friend!! can't get enough of Jean-Pierre. He makes me laugh and smile. I, also, new to low carb or NO carb, but I still get great cooking ideas. PLEAE, Chef, don't retire from here!! Thank You!

[@HomelightRealtyAZ]

I am keto too but I still find excellent content with the Chef. Once you are on low/no carb for awhile its not that hard to adapt the Chef's recipes to it.

[@mike1968442]

Its very easy to modify items to keto. I do it all the time.

[@wam0357]

Thank you, again, for showing us the WHOLE process of getting the nut crust to its desired stage. No cutting away, and always stopping and showing us with your hands (squeezing the processed nuts in your hand with a close up for one) and giving us actual knowledge of basic skills like getting orange zest which i will use every time i need it. (My mom always gave recipes that did not truly give me a chance at succeeding because she would write, "add enough liquid to make it right'', or vague descriptions of desired results.) I wish I had you as a teacher or mentor when I first started cooking 40 years ago.

[@kevinmoor26]

One could spend a lot of time and money at the culinary school or just watch Chef's videos. Make no mistake, Chef Jean-Pierre is funny and entertaining, he is also the real deal.

[@margaretfriend7208]

Just sent grandson to store for ingredients and found the springform pan. Oh baby!!!!❤

[@Batvolle]

How did you like it?

[@zeusdarkgod7727]

​@Batvolle it's smelling amazing atm as it's cooking. Haven't made the sauce yet but b4 it went into the oven it was very tasty.

[@qkayaman]

Alot of work must have gone into releasing all these videos in one week, and they're all awesome. Hands down best chef and teacher. What I really like about chef JP, you can tell he knows exactly why he's doing what he's doing, because he's put thought into it, and from experience.

[@eduardrijuc8836]

I could literally talk to this guy all day. What a character

[@virgilmccabe2828]

I laughed so hard at the mischievous look on your face when showing us the finger cote . I love to watch your videos and really enjoy your energetic and humorous teaching . God bless you and much love and thanks from the great Republic of Texas 🤠

[@mindinthemuse]

Omg! I LOVE this guy! He teaches skills and techniques without trying to stifle creativity and individuality. That’s a real teacher! I so appreciate his joy, passion and humor…Cooking is supposed to be fun…a joyful act of love. Thank you, Chef!

[@donna3136]

New subscriber here, I have been watching your channel for the past two days. When you call the people who used the zester wrong "ding dongs," I started laughing because I was one of the "ding dongs,"🤣🤣🤣🤣🤣 you were speaking of, but thanks to you 👍, I now know better😌😌. You say some of my favorite phrases, " if you don't like it don't use it" or "if you don't like it, use something else." After cooking for some picky people I lost my joy for cooking you have given it back to me. Thank you.

[@xchotchskee]

To find passion in something and be able to do it for life must be just amazing.. love

[@tomhanxs]

He’s so adorable!

[@slightlybetterthanaveragej6777]

Made this for my birthday. ( yes I made my own cake). Did the full recipe, rum sauce and all. That cake is as rich as a congressman! Great taste. Will definitely do this one again. Only complaint, it needed to be more "eggnogy", but that's all preference.

[@recordman555]

Very, very nice, Chef! I've made hundreds of cheesecakes during my career (past) as a restaurant sous chef and pastry chef. I wouldn't change a thing! My mentor gave me his NY cheesecake recipe which was given to him by a NY restaurant chef who actually charged $ for the formula. My mentor would have me press the batter through a Chinois before panning. Over the years, I developed several cakes, using that recipe as a foundation. I loved to use ready-made cookie dough (Otis Spunkmeyer) for the crust on many cakes. Of course, you must par-bake these first. ANYWAY - another great video! A quote from that old mentor regarding pastry: "Nothing beats your first thousand."

[@angee7173]

Please do share!

[@recordman555]

@@fluke196c 12 lb cream cheese, 3 lb 4 oz sugar - - -28 eggs, 10 egg yolks, 1/4 cup fresh lemon juice, 1 oz vanilla, 1/4 tsp salt. Bake in water bath @ 300F for 1 hr and 30 minutes. New York Cheesecake. Makes four 10-inch cakes.

[@LIZZIE-lizzie]

@@recordman555 How wonderful of you to share your recipe ❣This is a sincere, Thanks, because I had a grandmother in law who would give you her recipe for chicken soup and leave out the chicken!

[@justinmeta6092]

@@recordman555 as a trainee chef with a passion with food I appreciate u a thousand sir for sharing the recipe 😋

[@recordman555]

@@justinmeta6092 No problem> Before I went to culinary school, I came up through the "old guard" of hard knocks. Not many chefs were quick to give up their secrets. I don't live in that world.

[@barryphillips6658]

I've made this cheesecake a couple of times since you released the video a few months ago. Followed your recipe and instructions EXACTLY, and my cheesecake came out PERFECT every time. As for the rum raisin sauce: DELICIOUS! You mentioned in the video that you make a fabulous ricotta, limoncello cheesecake. I'd love to see a video on that!

[@ChefJeanPierre]

We’ll do it soon!

[@rendalconstantineau1680]

Also am looking forward to that one.@@ChefJeanPierre

[@kenjudithglover]

oh yes, please do!

[@kizmetmars]

My partner is going to love this.

[@mauricearpin7946]

While I love Chef Jean-Pierre, and no doubt his cheesecake is wonderful, the best cheesecake recipes are from a cookbook called "Mother Wonderful's Cheesecakes" This is a Pocket book that was sold at grocery store checkouts. It contains at least 100 recipes and they are no fail. I have made well over a thousand cheesecakes using this book and have never had one fail. A great trick for fixing a cracked cheesecake, is to let it rest for 15 minutes when you mix a tub of sour cream with sugar (white or brown depending on the flavor of the cake) and flavouring of your choice. Pour on top and retun to the oven for 15 minutes. Voila And a nice layered effect in

[@ChefJeanPierre]

👍👍👍❤️

[@frankallen8440]

Every time I think Chef has reached the pinnacle he tops himself.

[@lon3don]

I hope he doesn't top himself.

[@thegodofpez]

I feel so spoiled with all these uploads! 🙌🙌🙌

[@Jaxam01]

A suggestion for non-alcoholic raisin soaking - I always use ginger ale. It adds a nice bite. I love your enthusiasm for your cooking!

[@rendalconstantineau1680]

Oh that sounds like a great idea.

[@demontesinferno6x6]

A shot of rum for every new spatula. 😋

[@jeannecooke4862]

Elegant ... Elegant ... oh, Yes!!!

[@peteaiello1784]

Always look 👀 ing forward to your next video chef!

[@LinYouToo]

Here I am in the emergency department being treated for severe case of Covid and pass the time I’m watching these wonderful videos by chef Jean Pierre. I can’t wait to make this for my Christmas holiday dinner!!

[@Sneakers-s5r]

WOW Thank you darling Have been trooling your old episodes… Amazing in what i have missrd out on since I have subscribed my Dear Friend👍

[@lkrebstube]

You are the best!!! Besides teaching me all your wonderful methods. YOU MAKE ME LAUGH !!! Thank you. !! !

[@wendyfay16]

I absolutely Love chef 😋... I don't even cook, but I love watching him ... and I end up binge watching him!! SOOOO in 🥰 ❣ love with Chef Jean Pierre... I also Love ❤ how you teach us so many tricks along the way! Thank you so much 💓 from yout Australian 🇦🇺 fan! I'm also wondering if you've also lived in Italy? Thanks for such great entertainment ... 👌 😊

[@pindergrewal1]

20:50 😂😂 you are amazing chef , 🙏

[@curiouslyme524]

I was going to respectfully request a desert & then I came across this. I'm in heaven! Thank you, Chef Jean-Pierre! God's blessings from Canada 🇨🇦!

[@therick1093]

Been a fan for over a year now. I love how Chef JP always gives opinions for other ingredients or ways to deviate from the recipe if needed.

[@tanyatoki7967]

🤗👍Pure JOY. Thank you Chef Jean-Pierre.

[@dmark2639]

This cheesecake looks a-MAZE-ing!!! I will have to try this soon.

[@budd2nd]

Did you try it? Was it good?

[@laken1804]

I just learned how to use the zester properly. I always use use it like a grater. Thank you chef.👍😀

[@kayemitchell2342]

This man literally makes cooking FUN. Im amazed. Great personality!! Great videos!!

[@jay56wilcox]

Hello, Chef, I go out my mind when you say, "Oh yeah Baby" It brings back so many days of the '70's. The Tongue sticking is Beautiful. You are so Passionate and Hilarious ! 143 for You. Regards

[@yaroctomato8311]

20:06 you come back over here 😂😂😂😂😂, I just love it, so natural. How entertaining and the passion you have of cooking.

[@mrmudcatslim1004]

Rancid Nutz sounds like the ultimate 80's punk rock band.

[@lindapotter5750]

@@mrmudcatslim1004 I've tasted rancid nuts in baked goods and at my sister's who kept them in a basket on a countertop. She said because they were in the shell, they were good! I dared her to eat one and proved my point! I lived in Texas for almost a decade and learned from old timers to shell and freeze them. Paper shell varieties don't produce the same in shell protection as the wild ones I got for free along the road or in my friends yards for the picking off the ground! Rancid nuts are spoiled nuts like rancid bacon is garbage. All the tricks old timers used like wiping the bacon with AC Vinegar doesn't work... Nothing brings back a nut that has gone rancid.

[@greg6107]

CHEF YOU ARE SO AMAZING, THANK YOU SO MUCH. You are so beyond anyone else, printed recipe so I can gather ingredients I know that will be a grand slam at Christmas.

[@Keith80027]

That gota be sinful to eat! What I really like about your channel is you show all the details in cooking, I see how things progress to a finish state and all the things to watch out for in your demo. This really helps me learn how to cook. Thanks and Merry Christmas 2022!

[@marycannon6046]

Thank you, for sharing your amazing gift with "us 🇺🇸" Chef Jean-Pierre!

[@LIZZIE-lizzie]

Ohhh Thank you ! The name alone is to die for - EGGNOG CHEESECAKE - ... Can whipped cream cheese be used instead of softened cream cheese ? Now the refrigerator is on lock down. Thank you, CHEF JEAN-PIERRE ❤ Might as well - I'm in the 1st ten folks - yup, because 4 or more people at the same time,(31 mins), count as 1 😋

[@whatdoiput807]

I've never been so excited for a CJP video!! Lmao cheesecake is my favorite

[@tochashona]

Looks so delicious that I am making this cheesecake right now! You say to use 2 pounds cream cheese, which is 4 blocks of 8oz cream cheese, which seems like an awful lot. Is that correct? I ask only because I have the original recipe for a most delicious cheese cake that the Cheese House in Palo Alto (Town & Country Square) made years ago (I'm talking 50 years from when I was in high school) and although I didn't have a 9" spring round pan it always made TWO 8" pies using only 2-8oz cream cheese and 3 cups sour cream like you do. Doubt I will get a reply before I need an answer so I will go ahead and make this according to Jean-Pierre's recipe. You are the best, Chef Jean-Pierre!

[@bloop6812]

My daughter and I were just talking about how do you make Egg Nog. Came back from the store earlier today and they wanted $8 just for the half gallon of the egg nog mix with no booze in it. I have everything I need but the whipping cream or heavy cream. Think I will give this a try when I get back to the store for last minute items next week.Agsin my friend you saved the day and me some $. Thanks again for a simple recipe my friend! And Merry Christmas and a Happy New Year 💝🎉

[@kencook4956]

Outstanding as usual. Thank you for just being you. Great show.

[@laura.j.schembri5165]

W O W!!!!!!! Chef. That was A M A Z I N G!!!!! The best CHEESECAKE. That’s what I am going to EAT for the rest of my life. With a glass of 🥂. 🙏💐🙏👏👏👏🥂 THANK YOU. You are the BEST. 😘❤️

[@yongdelro]

I am definitely making this this coming Christmas! This Chef is awesome so entertaining I’m glad I found him 😊

[@jbs5155]

This guy is the man

[@mannyradzky493]

I have never made a cheesecake, nor will I ever make one, but all your vids are entertaining and fun to watch. Thank you chef. Respect from Canada 🇨🇦.

[@Jmike12345]

Cheese cake is pretty easy. You should make it sometime. This recipe looks pretty good as a start

[@tessainglis2999]

Thankyou Pierre! The carrot cake looks delicious. You are a breath of fresh air.

[@sylviarowlands1883]

You bring JOY into my life watching your videos! Great entertainment. Thank you.

[@davidgrima4785]

You're so nice thank you again for your absolutely tasty recipes 😋

[@pizzaishappiness7994]

Whatever makes me happy? Making any of your recipes does that. 😋❤️ ...and of course pizza. 🤣

[@michaeldevine1068]

You are by far the best, funniest and entertaining chef on any media platform!!!!! Thank you for being you!!!!

[@julietteyork6293]

I love watching every step of your process but my two favorite moments are when you “zhuzh” the dish to make it more elegant (I learned that word from a hairdresser 😂), and when you taste your creation and make the best sounds and expressions. The zhuzhing, exclamations and expressions are just some of the reasons we adore you! 😃

[@janiesherwood6403]

I love this guy💖💖💖💖💖💖💖💖

[@corky1256]

This has to be the best looking cheesecake I’ve seen in my life. I want to make this so bad!

[@nirmalajagannathan8344]

Watching your video is such an awesome feeling and you make one feel that you can make this dish just as wonderful As you have shown.thks.nirmala jagannathan.

[@LIZZIE-lizzie]

You hit that nail on the head! That slice looks so creamy...

[@foxcm2000]

If I made it, I guarantee it would be made SO BAD! :-)

[@foxcm2000]

@@heykuckma Well.. I did make home-made eggnog and that part turned out OK! The cheesecake is the next challenge!

[@beth2500]

Just watching this makes my mouth water so much I can taste it and I'm not even there such quality

[@Tuscanyflower68]

Oh my goodness my mouth waters!!!! Those rum raisins and that frangelico in that cream!!! Ooh my!!!

[@LoveUkrainianMusic]

Hello Chef JP. I made and used the sauce from your video on my cheese cake. The sauce is awesome by it's self for any desert or fruits. For me it really does not need the raisins and rum. Thanks Chef it's another winner of a recipe.

[@Tomatohater64]

I'm not much for sweet anything, but I'd eat a third of this cheesecake - and never blink an eye. Magnifique, Jean-Pierre!

[@aintgonnahappen]

Made the cheesecake and the sauce today; turned out better than I could have hoped; tall, fluffy and looks wonderful. Wife helped me and we still like each other...success!

[@k.w.s]

I love how you present thank dear From Thailand​

[@ChefJeanPierre]

Thank you so much! 🙏❤️

[@k.w.s]

@ChefJeanPierre 🥰🥰🥰😍😍❤️❤️

[@ADMG2012]

CHEF, I love your job!

[@stevenkukene9970]

Outstanding. Waiting taste o vision! Until then I will have to make my own.

[@jamricsloe]

I like using a flat bottom whiskey glass for the pounding of the crust.

[@kamarbazarek6460]

Chef - Your SMILE is PRICELESS!!! FrenchFlower from Lyon.....Abientot

[@craigjowett5079]

60 year old butcher learning new skills and so glad your my new teacher . December 23 discovered your channel and fabulous mustard sauce with salmon for 2 friends xmas dinner ,It went down a storm. AULD school teaching at its best . All the very best from Bonnie Scotland.

[@cathy8382]

Thank you for allowing your videos to be downloadable. And for doable recipes.

[@jacquesminnaar4548]

A piping tip CAP. LoL need some of those... Love this recipe

[@thebrickfastclub1714]

I served this to my inLaws. My sister in Law got jealous of my wife. It's amaaaazing.😂😂

[@stevenobrien9292]

You are the best chef ever!!! Thank you for your lovely shows!! You must get onto TV

[@JoyfullyOrangeDeborah]

I love to cook. Changing to low carb a few years ago was very hard bc I gave up a lot of delicious desserts like this. I've learned to adapt many recipes but some just have to have more carbs. Your joy is so infectious & you make me want to convert more recipes to low or lower carb so we can enjoy them. I subscribed! Thanks & Blessings to you!

[@elsammanjarres8868]

I love ❤️ you Chef JP, you’re the best 🙏🙏🙏❤️❤️

[@cynthiaolsen5965]

I made this last yr for xmas and it was a big hit, I just made one tonight for thanksgiving tomorrow. I added a small can of pumpkin and made pumpkin spice cheese cake. I made the sauce but no raisins because my girls dont like raisins. It turned out awesome😊 thank you chef!

[@joekoscielniak8576]

I love cheesecake! I love making cheesecake; I love baking cheesecake; I love serving cheesecake; and most of all, I love eating cheesecake! I do like the cream you prepared for a garnish with the orange zest. I like just a bit of lemon zest in the batter along with the orange. Yummy! There is nothing like a creamy, smooth, moist cheesecake to finish a meal with some espresso. You rocked this one with the right kind of flavors.

[@rochelleholman6917]

Chef, I never get enough of watching you cook and teach! My family is so grateful for this channel! Can’t wait to make the cheesecake and sexy sauce!!

[@pontevedra660]

Dear Chef Jean - Pierre, use coconut oil, or Mct oil (same thing) instead of Pam spray, please Chef. I love the dessert, yuuummmy, but I love you more! THUMBS UP Chef!!!

[@cornbreadfedkirkpatrick9647]

I always give an automatic thumbs up to anything Chef has

[@johnreineck4938]

Yum yum yum I love cheesecake! I had zero idea what that tool was. Well…not ZERO ideas but none pertaining to baking.

[@carljansen6896]

Ohhhh....one more thing.....ohhh mmmmmm mmmmmmmmm ....oh yeah, mmmmmm. mmmmmm. one more thing....mmmmm. LOL. I love it!

[@fugehdehyou]

Always 1am Sydney time new videos comin thru

[@sylvaingingras4457]

This chef is you tube gold !

[@hannahunderhay8642]

Awesome. 😃 Everything ... So ... that tool .... haha. To protect my finger nail bed from injury when I sorted boxed baseball cards, I remembered seeing mini condoms in a drawer of an Airbnb home I was cleaning. I mentioned this to the boss, who blushed ... and so did I after realizing that my explanation went a different way. But the tool works and guessing is amusing. A nipple cover or a finger sleeve and here ... a cream or icing nozzle sleeve/cover. Fabulous.

[@ireneposti6813]

Wow this cake looks so marvelous and delicious. Thank you chef JP for being such an excellent teacher. 😘

[@asmaagilliland8189]

Thank you for all you do. Can you share more recipes that involve lamb. Thank you I love your channel

[@wurlitzer895]

Thank you, Chef, for teaching me how to use the micro-grater/zesting tool properly. I used to dread having to zest a lemon or orange, now I love how easy and quick it is to get a beautiful and pith-free result. AND I've been able to pass on this lesson to my friends!! Thank you!! Peter A

[@jamesdebartolo1636]

Love your show, I like the thanksgiving because I get to see you everyday. Go slow don't rush through I can't keep up with you while trying your recipes.

[@mabiamedeirosreis5470]

Thank you Chef for all the hints only a good Chef would know. Cheers from Brazil!❤

[@eggspanda2475]

I cant live without cheesecake. I will definitely try this one.

[@morgancalvi6675]

in college, I would nap in the cafeteria and for anyone who wanted to wake me, all they had to say was cheesecake....

[@stavros.diamantis]

First i push the "like" button, then i watch the video.

[@ettalanuti7926]

Dear Chef, thank you! Since my children have grown and flown the coop I don't enjoy cooking as much...until I found your channel! Now...ohh, I love cooking again! Instead of aluminum foil around the springform pan I use cooking bags. Reynolds makes them to roast chickens ( why?!). Just put the springform into the bag, roll the excess down to form a cuff, put it in the bain Marie. Waterproof!! Works every time! Love, love, love your show!!!

[@thomasross4921]

Great tip with the cooking bag, but the aluminum foil is the greener choice as it recycles even if there's food on it. NOT attacking you. At the end of the day using a few extra plastic bags a year isn't going to make a gigantic difference. But you know the saying, "every little bit..."

[@braddixon3338]

My lord there were a lot of useful tips in this segment. One thing I've always hated with my springform pans, is they don't release anymore after a few used because oils get into the sliding part, but with your parchment paper trick, wa-la no more oils into the sliding area! I noticed no cracks on top of your cheesecake, that is a sign of a pro!! As a cheesecake lover, this segment really was a treat, thanks for such great content. BTW, I put one of your large wood cutting boards on my Christmas list this year, hopefully I'll get one..

[@kwnorton5834]

Have been making nut crusts for cheesecakes for a long time. Also use Mascarpone, gelatin, and sugar substitute (usually 100% stevia) to make it easier, faster and low carb. Sometimes use cookies to crumble for crust. Now view cooking quite informally - roughly measure, have fun, don’t take seriously. This one looks great.

[@mahsheenman]

Interesting twist on cheesecake. I love Eggnog...