Ginger & Christmas pud cheesecake with ginger sauce

Ginger & Christmas pud cheesecake with ginger sauce

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(3 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins Plus chilling


Serves 8
A set pudding is perfect for entertaining - this one has a creamy texture, dotted with fruit sponge and ginger loaf

Nutrition and extra info

Nutrition: per serving

  • kcal640
  • fat43g
  • saturates26g
  • carbs54g
  • sugars45g
  • fibre1g
  • protein8g
  • salt0.8g
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  • flavourless oil, for greasing
  • 2 x 200g tubs full-fat cream cheese
  • 100g mascarpone
  • 1 tsp vanilla paste



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 2 medium eggs
  • 100g caster sugar
  • 1½ tbsp plain flour
  • 100g Christmas pudding, crumbled (use an individual one if you don't have any leftover, or a rich fruitcake)
  • 1 ball stem ginger from a jar, plus 5 tbsp syrup from the jar
  • ¾ Jamaican ginger loaf cake, sliced into 1½ -2cm-thick slices

For the sauce

  • 100g dark brown muscovado sugar
  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100ml double cream


  1. Heat oven to 170C/150C fan/gas 5. Grease and line a roughly 1.3-litre ovenproof pudding basin with 4 strips of baking parchment, criss-crossing the bowl like spokes of a wheel. Beat the cream cheese, mascarpone, vanilla, eggs and sugar with an electric mixer until combined and light. Fold in the flour, Christmas pud and stem ginger, then spoon into the prepared tin. Carefully put in the oven.

  2. Check after 1 hr – it should be set with a slight wobble; you may need to give it 10 mins more. Remove and allow to cool slightly (it will puff up, then sink a little). Brush with 1 tbsp ginger syrup, then arrange the ginger loaf cake on top, pressing to form a base. Brush with 1 tbsp more syrup, then place a saucer on top to press down. Chill for at least 4 hrs (or up to 2 days).

  3. To make the sauce, bubble together all the ingredients plus 3 tbsp ginger syrup in a saucepan until syrupy. Turn the cheesecake out onto a serving plate and serve with the hot ginger sauce.

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Comments, questions and tips

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24th Jun, 2020
Absolutely delicious - the perfect cheesecake for the winter months. Very well received by guests. Would make again and again
25th Aug, 2015
Maybe a daft question...but does it need to be cooked Christmas pudding? I have bought ready made ones and not sure whether to cook them first?!
27th Feb, 2015
I have now made this several times for Christmas Day dinner with the family. It is simply delicious. Easy enough to make - I followed the recipe the first time and didn't need to make any adjustments thereafter. Im drooling just thinking about it again. Please do try it!
28th Dec, 2013
This was such a great idea and very tasty. It was relatively light too - so great after all the excesses of the Christmas meal. Really easy to put together, especially as it can be made ahead.
11th Jan, 2013
As someone who doesn't like Christmas pudding this is a great alternative! Easy to make and looks spectacular, but most importantly tastes fabulous. Much admired at a pre Christmas dinner party and I was asked for the recipe. Bought a pudding tin for a reasonable price from Amazon. Would definitely make this again.
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