Apricot Eggnog Cheesecake

Directions

1. Preheat the oven to 350°F. Whip the egg whites to stiff peaks. Gradually add the sugar, then the vanilla extract and a pinch of salt, beating. Next, stir in the egg yolks, one by one. Sift the cornstarch with the flour then add to the mixture. Finally, fold in the almond flour. Line the bottom of 10 inch springform cake pan with parchment paper, and pour in the cake mixture, smoothing the surface with a flat knife. Bake for 20-25 mins. Remove from the oven and allow the cake to rest in the pan on a wire rack until cool.
2. When the cake is almost cool, start the topping. Whip the cream until it is firm. Meanwhile, beat the cream cheese, then stir in the apricots and then fold in the cream, taking care to ensure the mixture stays light and airy. Spoon the mixture on top of the cooled cake base and smooth the top with a flat knife. Put the cake in the refrigerator to cool for about an hour.
3. Next, soak the gelatin in a few tablespoons of cold water until hydrated. If using sheet gelatin, gently squeeze any excess water from the sheets. Place the gelatin in a small saucepan with 2 tablespoons of eggnog and melt it over a low heat, stirring, until the gelatin has completely dissolved, then stir in the rest of the eggnog. Pour the eggnog over the top of the cream cheese and refrigerate for an additional 2 hours.
4. Remove the cake from the pan and transfer to a serving plate to decorate. Sprinkle the sides with a little of the grated chocolate, then sprinkle chocolate shapes on top of the cake (you can use stencils or a pastry cutter for this), and serve.