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Christmas Pudding Cheesecake Recipe

★★★★★

4.8 from 149 reviews
  • Author: Luna
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Find it online: https://bitesbyluna.com/christmas-pudding-cheesecake-recipe/