Christmas Pudding Cheesecake

We strongly think that even this will convert the Christmas pudding haters!

Serves 8

Cook and prep time: 2 hours minimum

For the base:
100g ginger nut biscuits
100g digestive biscuits
25g light soft sugar
1 tsp salt
125g butter, melted

For the cheesecake:
300ml double cream
400g cream cheese
150g light soft sugar
200g Christmas pudding
1 orange, zested

1. Crush the biscuits, put into a bowl with the sugar and salt. Pour over the melted butter and combine. Push into a 20cm cake tin, making sure the base is even. Pop into the fridge for half an hour.
2. Meanwhile, in a large mixing bowl and using an electric whisk. Whip the double cream, cream cheese and sugar together until thick. Stir through the Christmas pudding and orange zest. Pour the mixture onto the set base and smooth to make sure the layer is even. Pop back into the fridge for at least another hour or two – the longer you can leave it the better!
3. Serve up and enjoy!

This is optional, but rather than waste the orange, cut into thin slices. Place onto a lined baking and bake in the oven on a low heat (around 100-120 degrees) for three hours and use as decorations either for the cheesecake or around your home!

Tag if you try the recipes!

Kitchen Dance


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