Christmas and cheesecake; two of my most favourite things, so imagine my delight when I first tasted this culinary marvel last year. Probably the most iconic Christmas sweet combined with one of the most versatile desserts I can think of and I knew I wanted to create my own version for this years festivities. Very rich, very decadent and highly calorific this is not an every day dessert, but hey, it’s Christmas so surely we’re all allowed to indulge? This makes a huge cake which should easily serve 16-18.
Firstly cook a standard sized Christmas pudding accord to the instructions on the packet. Once cooked, turn it out and break it up into little pieces allowing it to cool completely.
Whilst the pudding is cooling, make a start on the cheesecake by melting 100g butter and mixing it into 300g crushed ginger biscuits mixed with 1 tsp of ground cinnamon. Press into the bottom of a large springform tin and put in the fridge to chill while you make the cheesecake mixture.
Whisk together 300ml creme fraiche, 500 ml Double cream, 100ml Baileys (you can omit this if you want, just replace with another 100ml of cream), 400g full fat cream cheese and 1 tsp vanilla bean paste until well combined and nice and thick. Fold in the cooled christmas pudding (making sure it is completely cold otherwise it’ll melt the cheesecake mixture) and spread on top of the ginger biscuit base.
Chill overnight, or freeze for use at a later date. Decorate with a spring of holly and serve with pouring cream. Delicious!
If you’re looking for a decadent yet simple to make dessert this is where it’s at.
For the base you’ll need:
A packet of chocolate digestives (I think my pack was 300g)
Approx 100g salted butter melted
100g chocolate chips (optional)
3 tablespoonfuls of icing sugar
Chopped hazelnuts or chocolate to decorate.
Crush the biscuits, add in the butter and mix. Add the chocolate chips if using and press the mixture into the base of a springform tin. Chill in the fridge while you make the topping.
Mix all the topping ingredients together until smooth and well combined and spread over the base. Sprinkle the chopped hazelnuts or chocolate and chill overnight. Best served straight from the fridge. Enjoy!
This cake is not for the faint hearted, or weak hearted for that matter. If you’re watching your calorie intake you’re reading the wrong blog, as this is the ultimate in chocolate peanut butter blow outs.
A friend had given me a jar of chocolate spread, and because it’s not the type of thing I’d usually spread on my toast I wanted a recipe to use it up. Hence coming up with this beauty!
For the base I used a packet of chocolate digestive biscuits, some salted peanuts, and melted butter. Having accidently put too much butter in the biscuit crumbs, I needed to ad-lib a little using whatever I could lay my hands on to soak up the excess butter, as we didn’t have any other biscuits in. So, some pretzels and granola later the base was ready. I pressed it into a springform tin and chilled it whilst making the topping.
The topping was completely made up as I went along. I whipped approx 300ml double cream then mixed in 500g mascarpone, a jar of smooth peanut butter and a jar of chocolate spread. It needed a bit of something sour to cut through the richness and about 200ml of natural yoghurt did the trick. After spreading the topping on the base I drizzled about 50g melted milk chocolate over the cheesecake and sprinkled with crushed salted peanuts. Leave to set in the fridge over night.
This dessert was one of a few I did for a welcome home party for some friends who had just arrived back from a round the world adventure.
I also did a rhubarb, strawberry and rose water pavlova: