CHRISTMAS PUDDING CHEESECAKE
Servings: 8 people
Equipment
- chopping board & sharp knife
- mixing bowl
- pan/jug to melt butter
- blender
- plastic bag & rolling pin
- zester/grater
- hand mixer
- 20cm round springform cake tin
Ingredients
- 200 g ginger biscuits
- 30 g light muscovado sugar
- ½ tsp flaky sea salt
- 110 g butter
- Filling
- 240 g Christmas Pudding
- 30 ml brandy
- 30 ml stout
- 1 orange
- 2 x280 tubs full fat cream cheese
- 200 g light muscovado sugar
- 2 vanilla pods split and seeds scraped
- To decorate
- 2 clementines
- Sprinkling of muscovado sugar
Instructions
- Place biscuits in plastic bag and crush using the rolling pin
- Tip into mixing bowl
- Add sugar and salt. Mix well
- Melt butter and pour over biscuits
- Mix well and pour into cake tin. Press into base. Chill 30 mins
- Take zest from orange
- Put Christmas pudding, brandy, orange zest and stout into blender and whizz to a puree
- Put double cream, cheese, sugar and vanilla into mixing bowl and mix with hand mixer
- Fold in Christmas Pudding puree
- Spread over base and chill overnight
- Peel clementines and cut into rounds
- Place on tray, sprinkle with sugar and grill to give caramelised effect, cool
- Remove cheesecake from tin and arrange clementines around the top
Barbara Laycock
Well done Norma This sounds really good
Norma Owen
Many thanks Barbara, very much appreciate your comment. This is a lovely recipe, just have to have some left over Christmas Pudding!! x