Christmas pudding cheesecake 2016

Christmas pudding cheesecake

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(7 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

    Sign in or create your My Good Food account to join the discussion.
    HILTY
    1st Jan, 2017
    Nice taste, but base hard and the cheesecake too soft. Once it was out of the fridge it was far too soft to cut properly. May as well have Christmas Pudding, as tastes the same. Not impressed I'm afraid.
    VHD
    27th Dec, 2016
    5.05
    Make this as an alternative to Christmas pudding. I only had a mini 100g pudding so added 140g dried fruit previously soaked in brandy with it. I used an orange for the decoration instead of clementine and it looked exactly like the picture above. This is a really easy but impressive desert and was universally popular at our table; it literally tasted of Christmas!
    greenteam
    26th Dec, 2016
    5.05
    This tasted brilliant but I made it on the day I needed it so it did not set in time despite putting it in the freezer. It was more like a Christmas pudding Elton Mess! Next time I will make a day ahead!
    Mrs Bevlar
    19th Dec, 2016
    5.05
    This is a really lovely recipe and very easy to make. I also thought there was too much butter but just added more biscuit crumbs. I also lined the base of the tin which made serving it a doddle. I didn't have any problems cutting it and it was demolished by my friends on Saturday night. Delicious!
    karenhirst
    20th Nov, 2016
    5.05
    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.
    odette165
    23rd Dec, 2016
    Could I substitute cherry brandy for the stout and brandy?
    goodfoodteam's picture
    goodfoodteam
    24th Dec, 2016
    Thanks for your question. We haven't tested this recipe using cherry brandy and it sounds like the result would be quite strong.
    michellebear
    14th Dec, 2016
    Can i add gelatin set it quicker?
    goodfoodteam's picture
    goodfoodteam
    15th Dec, 2016
    It's not really necessary to add gelatine in this recipe. You can make the cheesecake on the day and chill for a few hours.
    Mrs Bevlar
    11th Dec, 2016
    5.05
    Silly question. ..I want to make this using 3 tiny shop bought Christmas puddings. Will I have to steam them first (microwave them) or can I use them as they are (I am assuming they have been cooked and all I would do is reheat them). Hope all this makes sense :)
    goodfoodteam's picture
    goodfoodteam
    12th Dec, 2016
    Hi there, most of the mini Christmas puddings do appear to have been cooked already, judging by the short re-heat time. It's worth checking the packet though. If it suggests you can microwave them for a couple of minutes or steam them for half an hour, then yes no problem to use as they are.
    Mrs Bevlar
    14th Dec, 2016
    5.05
    Thanks very much.
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