Christmas pudding cheesecake recipe | Good Food

Christmas_Pudding_Cheesecake_V1

For the base

200g ginger nut
biscuits, crushed
30g light muscovado sugar
1 tsp flaky sea salt
110g unsalted butter
melted

For the filling

240g Christmas pudding
30ml brandy
30ml stout
1 orange
zested
2 x 280g tubs full-fat cream cheese
300ml pot double cream
200g light muscovado sugar
2 vanilla pods
split and seeds scraped

To decorate

2 clementines
light muscovado sugar
for sprinkling

Method

step 1
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.
step 2
Put the Christmas pudding, brandy, stout and orange zest in a blender, and whizz to a purée.
step 3
Using an electric hand whisk, beat the cream cheese with the double cream, sugar and vanilla seeds, then fold through the purée. Spread the mixture over the biscuit base and leave to chill in the fridge overnight.
step 4
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.