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Festive Christmas Pudding Cheesecake Recipe
Need an Alternative Christmas dessert? Why not cross a Christmas pudding with a cheesecake into an incredible dessert with a crunchy ginger base and creamy filling. Want to make this fantastic treat? Find all you need for the recipe below.
What you will need
- A 20cm round Springform Cake Tin
- A Large Bowl
- A Wooden Spoon
- A Fridge
- A Blender
- An electric hand whisk
- A Baking tray
- A Blowtorch (optional)
Ingredients
For the base
- 200g ginger nut biscuits, crushed
- 30g light muscovado sugar
- 1 tsp flaky sea salt
- 110g unsalted butter
For the filling
- 240g Christmas pudding
- 30ml brandy
- 30ml stout
- 1 orange zested
- 2 x 280g tubs full-fat cream cheese
- 300ml pot double cream
- 200g light muscovado sugar
- 2 vanilla, pods split and seeds scraped
To decorate
- Whipped Cream
- Raspberries
- light muscovado sugar for sprinkling
Nutrition: per slice
- Kcal: 634
- Fat: 44g
- Saturates: 27g
- Carbs: 52g
- Sugars: 42g
- Fibre: 1g
- Protein: 5g
- Salt: 1.2g
Method
Step 1
First mix your sugar and gingernuts in a large bowl and sprinkle in the flaky salt. Melt the salted butter and pour it into the bowl and use a wooden spoon to mix the ingredients to form a biscuit crumb-like mixture. Press this mixture into your 20cm round cake tin, ensuring that the mixture is an even layer to the corners. Chill in the fridge for 30mins until set.
Step 2
Place the Christmas Pudding & Orange Zest in the Blender & Pour in the Brandy and Stout. Then blend to a purée.
Step 3
With an electric hand whisk, beat the cream cheese with the double cream, sugar and vanilla seeds, then fold through the purée. Spread the mixture over the biscuit base and leave to chill in the fridge overnight.
Step 4
The following day, whip your cream. Remove the cheesecake from the tin and pipe on cream swirls, add raspberries on top and dust with sugar. Will keep for three days in the fridge.
