Good Housekeeping UK

Christmas Pudding cheesecake

Name: Christmas Pudding cheesecake
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 12 - 14 serving(s)
Ingredients: Rapeseed oil, to grease; 250g (9oz) shortbread; 1 tsp. mixed spice; 75g (3oz) butter, melted; 560g (1 1/4lb) cream cheese; 150g (5oz) sour cream; 150g (5oz) dark brown sugar; 1/2 tbsp. vanilla paste; Juice and zest of 1 orange; 2 tbsp. brandy; 100g (3 1/2oz) sultanas; 1/2 tsp. ground nutmeg; 1 tsp. ground cinnamon; 100g (3 1/2oz) candied peel; 3 large eggs, beaten; 50 mL (2fl oz) Cointreau; 50 mL (2fl oz) brandy; 1 tbsp. caster sugar

Who doesn't love a Christmas cheesecake? And this one is perfect if you don’t love Christmas pudding but still want a show stopping dessert.

By Ailsa BurtUpdated: 25 July 2019

Jump to recipe

Perfect if you don’t love Christmas pudding but still want a festive dessert, this Christmas cheesecake will be loved by everyone.

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Yields:

12 - 14 serving(s)

Prep Time:

35 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 50 mins

Cal/Serv:

388

Ingredients

Rapeseed oil, to grease
250g (9oz) shortbread
1 tsp.
mixed spice
75g (3oz) butter, melted
560g (1 1/4lb) cream cheese
150g (5oz) sour cream
150g (5oz) dark brown sugar
1/2 Tbsp.
vanilla paste
Juice and zest of 1 orange
2 Tbsp.
brandy
100g (3 1/2oz) sultanas
1/2 tsp.
ground nutmeg
1 tsp.
ground cinnamon
100g (3 1/2oz) candied peel
3
large eggs, beaten

For the orange brandy glaze

50 ml
(2fl oz) Cointreau
50 ml
(2fl oz) brandy
Juice and zest of 1 orange
1 Tbsp.
caster sugar

Directions

1. Step 1Preheat oven to 170°C (150°C fan) mark 3. Grease and line a 23cm springform tin. In a food processor, blitz the shortbread and mixed spice until it resembles fine crumbs. Drizzle in the melted butter and pulse until it starts to come together. Tip into the lined tin and press firmly into the base using the back of a spoon. Put into the oven to bake for 10-15min until lightly golden then remove and leave to cool.
2. Step 2In a large bowl beat together the cream cheese, sour cream and sugar until smooth. Whisk the vanilla, orange zest, orange juice and brandy into the cream cheese mixture. Stir in the sultanas, nutmeg, cinnamon and candied peel. Finally stir in the eggs with a large pinch of salt.
3. Step 3Turn oven down to 160°C (140°C fan) mark 3. Spoon this mixture on top of the cooled shortbread base. Smooth the top and bake for 45min-1hr until firm but has a slight wobble. Turn off the oven and leave the door ajar, to cool completely. Put into the fridge to set overnight.
4. Step 4Add all the glaze ingredients to a small saucepan, heat gently over a medium heat. Reduce until thickened and syrupy, around 10min. Leave to cool to room temperature. When ready to serve, slide the cheesecake onto a serving platter and remove all the greaseproof paper. Spoon the glaze over the cheesecake and serve.