Christmas Pudding Cheesecake Recipe
Introduction
This Christmas pudding cheesecake combines festive flavors with a creamy, indulgent texture. It’s a perfect dessert for holiday gatherings, blending traditional Christmas pudding with a smooth cream cheese base and a crunchy ginger nut biscuit crust.
Ingredients
- 200g ginger nut biscuits, crushed
- 30g light muscovado sugar
- 1 tsp flaky sea salt
- 110g unsalted butter, melted
- 240g Christmas pudding
- 30ml brandy
- 30ml stout
- 1 orange, zested
- 2 x 280g tubs full-fat cream cheese
- 300ml double cream
- 200g light muscovado sugar
- 2 vanilla pods, split and seeds scraped
- 2 clementines
- Light muscovado sugar, for sprinkling
Instructions
- Step 1: In a large bowl, combine the crushed ginger nut biscuits, 30g muscovado sugar, and flaky sea salt. Pour in the melted butter and mix well with a wooden spoon until the mixture resembles biscuit crumbs. Press this evenly into the base and sides of a 20cm round springform cake tin. Chill in the fridge for 30 minutes to set.
- Step 2: Blend the Christmas pudding with the brandy, stout, and orange zest until smooth.
- Step 3: Using an electric hand whisk, beat the cream cheese, double cream, 200g sugar, and vanilla seeds together until smooth and slightly fluffy. Gently fold in the Christmas pudding purée until well combined.
- Step 4: Spread the cheesecake mixture over the chilled biscuit base. Cover and refrigerate overnight to set fully.
- Step 5: The next day, peel the clementines and slice them into rounds. Place the slices on a baking tray, sprinkle lightly with muscovado sugar, and carefully caramelize them using a blowtorch. Allow to cool.
- Step 6: Remove the cheesecake from the springform tin, arrange the caramelized clementine slices on top, and serve chilled.
Tips & Variations
- If you don’t have a blowtorch, you can caramelize the clementines under a hot grill, watching carefully to avoid burning.
- For a boozy kick, soak the Christmas pudding in extra brandy or stout before blending.
- Substitute the ginger nut biscuits with graham crackers or digestive biscuits if preferred.
- For a lighter option, use reduced-fat cream cheese and light double cream, though the texture will be less rich.
Storage
Store the cheesecake in the refrigerator, covered, for up to three days. Reheat the caramelized clementines briefly with a blowtorch or under a grill just before serving to refresh their texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake without alcohol?
Yes, you can omit the brandy and stout or replace them with non-alcoholic substitutes like fruit juice or extra orange zest for flavor.
How long should I let the cheesecake set?
It is best chilled overnight to allow the flavors to meld and the texture to firm up properly before serving.
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Christmas Pudding Cheesecake Recipe
- Total Time: 12 hours 25 minutes (including chilling time overnight)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Christmas pudding cheesecake is a festive twist on the classic dessert, combining a crunchy ginger nut biscuit base with a creamy, boozy Christmas pudding-infused filling. Topped with caramelised clementine slices, this no-bake cheesecake offers rich flavors perfect for the holiday season.
Ingredients
Scale
Base
- 200g ginger nut biscuits, crushed
- 30g light muscovado sugar
- 1 tsp flaky sea salt
- 110g unsalted butter, melted
Filling
- 240g Christmas pudding
- 30ml brandy
- 30ml stout
- 1 orange, zested
- 2 x 280g tubs full-fat cream cheese
- 300ml double cream
- 200g light muscovado sugar
- 2 vanilla pods, split and seeds scraped
Topping
- 2 clementines
- light muscovado sugar, for sprinkling
Instructions
- Prepare the Biscuit Base: In a large bowl, mix the crushed ginger nut biscuits with 30g light muscovado sugar and 1 teaspoon flaky sea salt. Pour in the melted butter and stir with a wooden spoon until the mixture resembles biscuit crumbs. Press this mixture evenly into the base and sides of a 20cm round springform cake tin. Chill in the refrigerator for 30 minutes to set.
- Make the Christmas Pudding Purée: Place the Christmas pudding, brandy, stout, and orange zest into a blender and blend until smooth to create a boozy, fragrant purée.
- Prepare the Cheesecake Filling: Using an electric hand whisk, beat the full-fat cream cheese with the double cream, light muscovado sugar, and vanilla seeds until smooth and combined. Gently fold in the Christmas pudding purée to incorporate all flavors evenly.
- Assemble and Chill: Spread the cheesecake filling evenly over the chilled biscuit base in the springform tin. Cover and chill the cheesecake overnight in the refrigerator to set fully and allow flavors to meld.
- Prepare the Caramelised Clementine Topping: The next day, peel the clementines and slice them into rounds. Arrange the slices on a baking tray and sprinkle lightly with light muscovado sugar. Using a blowtorch, caramelise the sugar on the clementine slices until golden and slightly charred. Allow them to cool completely.
- Serve: Release the cheesecake from the springform tin and arrange the cooled caramelised clementine slices on top. Keep the cheesecake refrigerated and consume within three days for optimal freshness.
Notes
- Make sure to chill the base thoroughly to achieve a firm foundation for the cheesecake.
- Soaking the Christmas pudding in brandy and stout adds depth of flavor and moistness to the filling.
- Vanilla seeds provide a fragrant background note, but vanilla extract can be substituted if pods are unavailable.
- Use a kitchen blowtorch cautiously when caramelising the clementine slices to avoid burning.
- This cheesecake is best made a day ahead to allow flavors to develop and the texture to set properly.
- Store the cheesecake in an airtight container in the fridge for up to three days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (blowtorching the topping)
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Keywords: Christmas pudding cheesecake, festive dessert, no bake cheesecake, ginger nut biscuit base, caramelised clementines, holiday dessert
