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Christmas Pudding Cheesecake

Posted by Nigel Brown
Nigel Brown
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on Thursday, 20 December 2012

Christmas Pudding Cheesecake



200g Christmas Pudding
200g full fat Cream Cheese
250ml Whipping Cream
2 tablespoons Elderflower Cordial
1 tablespoon Brandy
50g Butter
200g crushed Digestive/Gingernut Biscuits
8 fresh Blackberries
4 fresh Strawberries
8 fresh Cape Gooseberries
Olive Oil
Icing Sugar


Slice the Christmas Pudding to approximately 1cm thick and lightly fry in a non-stick frying pan treating it as if it were black pudding.
Once cooked remove from pan and place into a large bowl and allow to cool.
Prepare your cheesecake ring by lightly oiling with olive oil and place on a quality cake board.
Melt the butter in a pan and add to the crushed biscuits and mix well.
Place the biscuit mixture into the bottom of the flan ring but don' t pack tightly.
Add the brandy and elderflower cordial to the Christmas pudding and mix together. Soften the cream cheese and add to the mixture.
Whip the cream to a stiff peak and fold into the mixture.
Place the mixture onto the biscuit base and level with a palette knife to the top of the ring.
Wash all the berries and cut the strawberries in half and alternate the berries around the top rim of the cheesecake. Chill for 2 hours.
Remove the ring and serve.

Serving suggestion:
Serve with a warm cranberry topping

Fresh Cranberry Topping


250ml Water
400g fresh Cranberries
100g Icing Sugar

Wash the berries and place in a pan with the water and icing sugar.
Bring to the boil and simmer until it becomes a shiny red syrup consistency.
Remove from the heat and allow to cool.

Serving suggestion:

Either serve cold on top of the Christmas Pudding Cheesecake or serve warm and separately with cheesecake or ice-cream.

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