Make-ahead Christmas recipe for 4 - 8 people, takes only 5 mins; recipe has ginger nut, light muscovado sugar, sea salt, unsalted butter, christmas pudding, brandy, stout, orange, cream cheese, double cream, light muscovado sugar, vanilla pods, clementine and light muscovado sugar.
Christmas pudding cheesecake
Course: Make-ahead Christmas
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Orange: 1 orange, zested
- Unsalted Butter: 110g unsalted butter, melted
- Sea Salt: 1 tsp flaky sea salt
- Cream Cheese: 2 x 280g tubs full-fat cream cheese
- Double Cream: 300ml pot double cream
- Brandy: 30ml brandy
- Light Muscovado Sugar: 30g light muscovado sugar
- Stout: 30ml stout
- Clementine: 2 clementines
- Ginger Nut: 200g ginger nut biscuits, crushed
- Vanilla Pods: 2 vanilla pods, split and seeds scraped
- Christmas Pudding: 240g Christmas pudding
Directions
- 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.
- Put the Christmas pudding, brandy, stout and orange zest in a blender, and whizz to a puree.
- Using an electric hand whisk, beat the cream cheese with the double cream, sugar and vanilla seeds, then fold through the puree. Spread the mixture over the biscuit base and leave to chill in the fridge overnight.
- 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.
