Spiced rum Christmas pudding cheesecake
- December 2020
- Serves 16
- Hands-on time 30 min, oven time about 2 hours, simmering time 10 min, plus cooling and chilling
This boozy Christmas pudding cheesecake looks impressive as a festive dessert but is really simple to make. Try getting the kids involved in a Christmas baking session.
Or, for a fresh and fruity kick of booze in your Christmas dessert, try this cheesecake with white chocolate and limoncello.
- 13.1g (7.6g saturated)
- 7.6g protein
- 24.5g (18.7g sugars)
- 1.1g fibre
- 0.5g salt
- 150g digestive biscuits
- 60g unsalted butter, melted
- 8 tbsp mincemeat
- 600g full-fat cream cheese (we used Philadelphia)
- 200g mascarpone
- 175g caster sugar
- 3 large free-range eggs
- 2 tbsp spiced rum
- 2 tbsp orange juice
- 50g plain flour
For the candied orange slices
- 2 small oranges, thinly sliced
- 2 tbsp icing sugar
For the spiced rum drizzle
- Juice 2 oranges
- 3 tbsp caster sugar
- 4 tbsp spiced rum
You’ll also need
- Baking sheet lined with compostable baking paper
- 20cm loose-bottomed deep cake tin, greased and lined with non-stick baking paper
- Electric mixer
Useful to have
- Food processor
- For the cheesecake, whizz the biscuits to crumbs in a food processor, or put in a clean bag and bash with a rolling pin. Mix with the butter in a bowl until evenly combined, then tip into the prepared tin and press firmly and evenly over the base. Chill for 30 minutes.
- Spoon the mincemeat over the biscuit base and spread evenly to cover, then return to the fridge while you make the rest of the filling.
- Put the cream cheese, mascarpone and sugar in a large mixing bowl and mix using an electric mixer until smooth and thick. Whisk in the eggs, then the rum, orange juice and flour until well combined and smooth.
- Heat the oven to 180°C/160°C fan/gas 4. Pour the mixture over the chilled base, put the tin on a baking tray and bake for 55-60 minutes until set at the edges with a wobble in the middle. Turn the cheesecake round halfway through so it colours evenly. Cool, cover and chill overnight.
- To make the candied orange slices, heat the oven to 140°C/120°C fan/gas 1. Sift half the icing sugar over the prepared baking sheet, then arrange the orange slices in a single layer over the top. Sift over the remaining icing sugar and sprinkle with a few drops of water. Bake for about 1 hour until golden and caramelised. Carefully lift the slices off the paper and leave to cool on a wire rack until ready to use (see Make Ahead).
- For the spiced rum drizzle, put the orange juice, sugar and 3 tbsp of the rum in a pan and gently heat until the sugar has dissolved. Increase the heat and boil for 5 minutes until the mixture has thickened to a thin syrup, then remove from the heat and stir in the remaining rum. Set aside to cool completely.
- Remove the cheesecake from the fridge 30 minutes before serving. Arrange the candied orange slices over the top however you like, serving any extra on the side. Pour over the drizzle and slice to serve.
Make the cheesecake up to 48 hours ahead, then cover and chill. Make the candied orange slices up to 24 hours ahead, then store in single layers between sheets of compostable baking paper in an airtight container. Decorate the cheesecake to serve.
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