Orange Eggnog Frozen Cheesecake

1 December 2023

For the finale of a festive feast, there’s nothing more satisfying than a slice of cool and creamy frozen cheesecake. Spiked with rum, spice, and orange, this is the only way to slide into the evening, stomach and soul sated.



  • 400g Can Condensed Milk
  • 220g Mascarpone
  • 1 tbsp Vanilla Extract
  • 1 Orange, Zest
  • 3 tbsp Aged Rum
  • Good Grate of Fresh Nutmeg
  • 450ml Whipping Cream

Orange Swirl

  • 400g Can Mandarin Segments, Drained, Reserving 1 tbsp Juice

  • 20g Caster Sugar

  • 1tsp Ground Cinnamon

Candied orange slices, melted chocolate and cinnamon sticks to garnish.


  1. Begin with the orange swirl. Add the segments, sugar, and juice to a small saucepan. Heat over a low heat to dissolve the sugar then simmer for 5-6 minutes or until the segments have broken down and are surrounded by a thick syrup.
  2. Remove from the heat, allow to cool then blend in a blender until smooth. Set aside in the fridge while you make the cheesecake.
  3. Line a loaf tin with clingfilm ensuring there are no gaps. Leave an overhang to make it easier to remove once frozen.
  4. Beat together the condensed milk, mascarpone, vanilla extract, orange zest and rum, along with the nutmeg.
  5. Whip the whipping cream to medium peaks then fold through the mascarpone mixture, using a spoonful to lighten the mixture first.
  6. Add half the mascarpone mixture to your prepared loaf tin, followed by half the orange mixture. Use a skewer to gently swirl it through, then top with the remaining mascarpone mixture. Add the remaining orange mixture, swirl through again.
  7. Cover the top with more cling film then freeze overnight to set.
  8. When ready, loosen the clingfilm on the sides of the pan and invert onto a serving plate. Remove the cling film and garnish with melted chocolate, candied oranges and cinnamon sticks.
  9. Stand at room temperature for 15 minutes before serving in slices.