Christmas Pudding Cheesecake

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!

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Christmas pudding rocky road

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Before we begin I’ll just clarify that the only thing remotely Christmas puddingy about this treat is the look (and perhaps the stem ginger and cinnamon should you choose to add it in). Anyway, let’s commence.

Any cake that starts like this…
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… can only be a triumph. So simple. Popcorn (could obviously use rice crispies or cornflakes), raisins, cranberries, smashed up ginger nuts, marshmallows, stem ginger and syrup, some ground cinnamon, oh, and lots of melted chocolate. Of course, this is the type of recipe which will happily accommodate swaps and changes of ingredients and quantities, just make sure you have enough melted chocolate to bind them all together. Basically, mix all the dry ingredients together along with the syrup from the stem ginger if you so wish, then pour on the melted choc.
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Mix thoroughly…
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Line a pudding bowl with scrunched up greaseproof paper and press the mixture in. I had so much mixture I did a large bowl and a small one too.
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Leave to set in the fridge overnight. Once set, lift or of the bowl and peel off the paper.
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Melt some white chocolate and pour over the top, before decorating with sons raisins and cranberries.
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Cut into wedges to serve. This is what mine looked like inside…
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Enjoy!