Spiced rum Christmas pudding cheesecake

Spiced rum Christmas pudding cheesecake
  • Serves icon Serves 16
  • Time icon 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.

Nutrition: per serving

Calories
261kcals
Fat
13.1g (7.6g saturated)
Protein
7.6g protein
Carbohydrates
24.5g (18.7g sugars)
Fibre
1.1g fibre
Salt
0.5g salt
Calories
261kcals
Fat
13.1g (7.6g saturated)
Protein
7.6g protein
Carbohydrates
24.5g (18.7g sugars)
Fibre
1.1g fibre
Salt
0.5g salt

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.

delicious. tips

  1. 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.

Recipe By

Jen Bedloe and Sophie Austen-Smith

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Cheesecake recipes

Caramelised orange cheesecake with spun sugar crown

A pudding that deserves a grand entrance. The caramelised oranges, vanilla filling and mascarpone icing...

Save recipe icon Save recipe icon Save recipe

Baileys recipes

Baileys and chocolate cheesecake

This extravagant Baileys and chocolate cheesecake recipe is best made the day before serving. It’s...

Save recipe icon Save recipe icon Save recipe

Cheesecake recipes

Espresso martini cheesecake

Sweet yet slightly bitter, boozy and decadently rich, this espresso martini cheesecake makes a showstopping...

Save recipe icon Save recipe icon Save recipe

Lemon, lime and ginger cheesecake

You can make this no-fuss chilled cheesecake up to 48 hours ahead of serving –...

Subscribe to our magazine

Subscribe to delicious. magazine this month for HALF PRICE

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine