Christmas pudding cheesecake 2016

Christmas pudding cheesecake

  • Rating: 5 out of 5.33 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per slice
NutrientUnit
kcal634
fat44g
saturates27g
carbs52g
sugars42g
fibre1g
protein5g
salt1.2g
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Ingredients

For the base

For the filling

To decorate

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.33 ratings
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