White Christmas pudding cheesecake
How good does this white Christmas pudding cheesecake look? Putting a spin on traditional Christmas pudding, it’s the perfect sweet treat for the whole family to indulge on this festive season.
3 tsps powdered gelatine
3 tbsps boiling water
500g full fat PHILADELPHIA Original Block Cream Cheese
300g thickened whipped cream
135g caster sugar
1 tsp vanilla bean paste
110g Christmas pudding steamed, cooled and crumbled
45ml apple juice or brandy essence
50g glace cherries
85g caster sugar
2 tbsp apple juice or brandy essence
100g fresh or frozen cranberries
Splash of water if required
- Lightly grease a one litre pudding bowl and line with cling wrap ensuring that the ends overhang the sides. (This will enable the cheesecake to be pulled out easily once set).
- Place boiling water in a small heat proof bowl. Gradually sprinkle the gelatine powder over the water and whisk gently to combine completely. Allow to cool.
- Beat the cream cheese, sugar, apple juice/brandy essence and vanilla until it is light and fluffy. Fold in the crumbled Christmas pudding, pistachios and glace cherries until it is evenly dispersed in the mixture.
- Pour mixture into the pudding bowl, flattening it with a spatula on top. Place the pudding bowl in the fridge overnight or up to 24 hours to ensure it sets.
- Once set, carefully remove the cheesecake from the pudding bowl by lifting both sides of the glad wrap upwards. Turn it over and place on a serving plate.
- To poach the cranberries – add the cranberries, apple juice/brandy essence and caster sugar to a small saucepan. Allow the sugar to dissolve completely and bring to the boil, then immediately turn down to simmer. Rest until cooled.
- To decorate, place cherries carefully on top of the cake. Pour a small amount of poached liquid from a small pouring jug, allowing it to spill over the edges slightly. Add extra pistachios or holly as required.
Recipe courtesy of lisaeatsworld.com