Christmas pudding cheesecake 2016

Christmas pudding cheesecake

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(2 ratings)

Prep: 25 mins Cook: 5 mins plus overnight chilling

Easy

cuts into 10 slices

Cross a Christmas pudding with a cheesecake and what do you get? A fantastic alternative festive dessert with a crunchy ginger base and creamy filling

Nutrition and extra info

Nutrition: per slice

  • kcal634
  • fat44g
  • saturates27g
  • carbs52g
  • sugars42g
  • fibre1g
  • protein5g
  • salt1.2g
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Ingredients

    For the base

    • 200g ginger nut biscuits, crushed
    • 30g light muscovado sugar
    • 1 tsp flaky sea salt
    • 110g unsalted butter, melted

    For the filling

    • 240g Christmas pudding
    • 30ml brandy
      Brandy

      Brandy

      bran-dee

      Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

    • 30ml stout
    • 1 orange, zested
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 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

    • 2 clementines
      Clementines

      Clementine

      kleh-men-tyne

      The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

    • light muscovado sugar, for sprinkling

    Method

    1. To make the base, mix the gingernuts and sugar in a large bowl and sprinkle in the flaky salt. Pour in the melted butter and mix with a wooden spoon to form a biscuit crumb-like mixture. Press into a 20cm round springform cake tin, spreading the mixture in an even layer to the corners. Chill in the fridge for 30 mins until set.

    2. Put the Christmas pudding, brandy, stout and orange zest in a blender, and whizz to a purée.

    3. Using 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.

    4. The next day, peel the clementines, slice into rounds and place on a baking tray. Sprinkle them with sugar, then blowtorch until caramelised and leave to cool. Release the cheesecake from the tin and arrange the clementines on top. Will keep for three days in the fridge.

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    Comments, questions and tips

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    Comments (1)

    karenhirst's picture
    5

    This cheesecake is very easy to make and tastes delicious , it is very rich so cut it into small pieces !
    I would reduce to amount of butter in the ginger nut biscuit base next time and I would line the base of the tin , mine was almost impossible to get off the base and I thought the base was very hard, probably because of too much butter.

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