Christmas Pudding Cheesecake
Ingredients
For the Base:
- 200 g ginger nut biscuits crushed
- 30 g light muscovado sugar
- 1 tsp flaky sea salt
- 110 g unsalted butter melted
For the Filling:
- 240 g Christmas pudding
- 30 ml brandy
- 30 ml stout
- 1 orange zested
- 2 x 280g tubs full-fat cream cheese
- 300 ml pot double cream
- 200 g light muscovado sugar
- 2 vanilla pods split and seeds scraped
To Decorate:
- 2 clementines
- Light muscovado sugar for sprinkling
Instructions
Base:
- Mix the gingernuts and sugar in a large bowl, 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 evenly.
- Chill in the fridge for 30 mins until set.
Filling:
- Put the Christmas pudding, brandy, stout, and orange zest in a blender and whizz to a purée.
Cheesecake Filling:
- Using an electric hand whisk, beat the cream cheese with the double cream, sugar, and vanilla seeds.
- Fold through the Christmas pudding purée.
- Spread the mixture over the biscuit base and leave to chill in the fridge overnight.
Decoration:
- The next day, peel the clementines, slice into rounds, and place on a baking tray.
- Sprinkle them with sugar, then blowtorch until caramelized and leave to cool.
Notes & Wine Advice
Release the cheesecake from the tin and arrange the clementines on top.
Will keep for three days in the fridge.
Will keep for three days in the fridge.