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5 from 1 vote

CHRISTMAS PUDDING CHEESECAKE

Course: Dessert
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