Christmas Pudding Cheesecake

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I love Christmas Pudding but often find myself with leftovers, and eating it for a few days in a row becomes more of a chore than a pleasure so I like to use it up in other deserts giving them some of the lovely Christmas essence. Cheesecake is a great way to use some up and has the added benefit that it freezes well. I like to slice it up into portions, then wrap a strip around each portion to keep them apart. I then open freeze them and transfer into a large ziplock bag or plastic box once frozen. This way you can enjoy a slice when you fancy rather than just replacing the left over pudding problem with a leftover cheesecake problem a few days later.

I prefer a baked cheesecake base as I find it’s a bit more robust and not greasy which I find sometimes when you just use melted butter and biscuit crumbs. It does take longer so if I’m in a hurry I’ll use am unbaked crust or even no crust at all.

Cheesecake Tips:

  1. Beat the eggs well before adding and then add the egg little by little mixing to incorporate it before adding any more. While this sounds like a faff it’s actually more efficient and easier to mix then the eggs than adding them all at once. I find that it takes less mixing to incorporate the eggs this way so reduces the risk of overbeating.
  2. I don’t use a food mixer as it’s easy to overbeat by accident.
  3. Only beat the cheese and sugar until the sugar is dissolved and you can’t feel / taste the grains anymore.
  4. Allow cream cheese to come to room temperature and soften up so it needs less beating. (Are you spotting a theme here?)
  5. You’re aiming for a smooth silky batter with no lumps. Once you get this stop beating.
  6. Put the biscuits in a freezer bag and bash with a rolling pin rather than blitzing in a food processor. You have more control over the crumb size this way.
  7. If you are concerned about cracks on the top or the browned colour, just spread a layer of sour cream on top and don’t stress.
  8. Sour cream adds a little kick of tanginess which stops the cake feeling too rich.
  9. Allow to sit in the cooling open for about an hour before removing to help avoid / reduce the cracks due to it cooling too fast.
  10. Don’t forget to chill it for at least 4 hours but preferably over night. I know it might sounds daft but even though the cake is cooked the texture changes while it chills and becomes more delicious.
  11. Bake the biscuit base. This makes it a bit drier and gives it more bite than an unbaked crust which can sometimes be a bit greasy.



Christmas Pudding Cheesecake
Recipe type: Dessert
Cuisine: English
  • 560 - 600g Full Fat Cream Cheese at room temperature ( I used two 280g tubs of Philadelphia)
  • 300g Sour Cream
  • 150g caster sugar
  • 5 eggs (4 and a half for the cheesecake and half to brush over the base).
  • ½ tsp vanilla extract
  • Zest of one orange
  • 1 tbsp rum or brandy (optional)
  • 22cm / 23cm round cake tin (springform or removable base)
  1. Heat the oven to 180c.
  2. Line the bottom and sides of the cake tin with greaseproof paper - this will help you remove the cheesecake in once piece.
  3. Beat the eggs and vanilla well and set to one side.
  4. Break up the cooked and fully cooled Christmas pudding into chunks. I found a mix of smaller and larger pieces was nice.
  5. Then to make the base, melt the butter however you prefer while you crush the biscuits. I pop them in a large ziplock back and whack then with a rolling pin will they are a mix of crumbs with some larger pieces. You can blitz them in a food processor if you prefer but this gives you more control if you don't like the crumbs so fine.
  6. In a bowl combine the crushed biscuit and melted butter. Transfer to your cake tin and use a glass or similar to press gently on the biscuit to compact it a bit. You're aiming for a base that it's totally compacted but that isn't too loose to brush with egg.
  7. Brush the base with no more than half of a beaten egg.
  8. Pop in the oven for about 10 mins then take out of the oven and allow to cool completely even thinking about adding the cheesecake batter.
  9. Turn the oven down to 150c and open the door for a few minutes to make sure it cools down enough.
  10. Pop your room temperature cream cheese in a large bowl and beat with a wooden spoon till smooth.
  11. Add the sugar and continue beating. Beat only until you can no longer taste / feel the grains of sugar between your fingers.
  12. Add a little egg at a time making sure it's fully mixed in before adding more. For some reason this means it takes less beating in total to incorporate the egg than adding all of it at once.
  13. Mix in the sour cream and then the Christmas Pudding into the batter.
  14. Poor into the lined cake tin.
  15. To help remove and bubbles and flatten the mixture tap the cake tin on the bench a few times.
  16. If you have any doubts about the waterproofness of your cake tin with such a thin batter pop a baking tray underneath to catch any drips and then pop in the preheated oven.
  17. Cook for around 1 hour or until the outside of the cake has started to firm up but the middle still has a good wobble then turn off the oven and leave for a further hour in the cooling oven.
  18. Take the cheesecake out of the oven to cool completely then refrigerate for at least 4 hours or overnight.




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