Christmas Cake Cheesecake
The holiday season is the perfect excuse to indulge, and this Christmas Cake Cheesecake is here to steal the show! With its rich, creamy filling and all the spiced, fruity goodness of a traditional festive dessert, it’s like your favourite Christmas cake and cheesecake had the ultimate holiday mash-up. Intrigued? You should be—because this is the dessert your celebrations have been waiting for!
Equipment
- 8 in (21cm) Springform Cake Tin
Ingredients
For The Biscuit Base:
- 150 g digestive biscuits
- 60 g butter
For The Cheesecake Filling:
- 250 g Christmas cake icing removed
- 400 g cream cheese full-fat, at room temperature
- 150 g creme fraiche full-fat, at room temperature
- 2 eggs medium
- 100 g caster sugar
- 1½ teaspoon mixed spice
- zest of 1 orange
Instructions
Biscuit Base:
- Cut a circle of parchment paper to line the bottom of your springform cake tin. If you butter the bottom of the pan first, the baking paper will stick to it.
- Double-wrap the cheesecake pan in large sheets of aluminum foil all the way up the sides of the springform pan. This will prevent the water from seeping into the cheesecake when we bake it in a water bath.
- Preheat the oven to 140°C (290℉).
- Place your butter in a small saucepan and set it over low heat until it melts.
- Place the biscuits into a food processor and blitz them into fine crumbs. If you don’t have a food processor, you can place the biscuits in a sturdy ziplock bag and bash them with a rolling pin. Or place the biscuits into a high-rimmed metal mixing bowl, and use the flat end of a rolling pin to crush them thoroughly.
- Mix in ½ a teaspoon of mixed spice.
- Pour the melted butter over the crumbs and mix well.
- Spoon the mixture into the prepared pan and press it down into the base using the pack of a spoon, or a blast bottom of a glass. You should have an even layer of biscuit mixture.
- Place the cake tin in the preheated oven for 10 minutes.
- Take the tin out and leave the cheesecake crust to cool down.
Christmas Cake Cheesecake Filling:
- Place the cream cheese, creme fraiche, the remaining mixed spice and caster sugar into a large mixing bowl. Using an electric hand mixer, beat the mixture for approximately 2 minutes on high speed, scraping the sides midways through.
- One by one, add the eggs, mixing them in using a balloon whisk (don’t use an electric mixer, as it will pump in too much air into the cheesecake batter and your cheesecake may crack).
- Finally, stir in the orange zest and crumbled up Christmas cake.
- Pour the mixture onto the biscuit and christmas cake base and smooth the top with an offset spatula or the back of a spoon.
- Set the cheesecake into a high-rimmed roasting pan, pour hot water about halfway up the cheesecake pan, and place it in the centre of the oven for 35-40 minutes (note, baking time is given for an 8 in (21cm) cake tin).
Cooling:
- Turn the oven off, but don’t open the oven door. Leave the cheesecake to finish cooking in the closed oven for another hour. Then open the oven door a crack and leave it to cool gradually for another hour.
- Take the cheesecake out of the oven, out of the water bath and out of its foil wrap, and leave it to cool down to room temperature. Finally place it in the fridge for at least 4 hours, or ideally, overnight.
- Take the chilled cheesecake out of the tin, decorate and slice into portions.
Nutrition
Calories: 433kcalCarbohydrates: 43gProtein: 6gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 86mgSodium: 434mgPotassium: 179mgFiber: 1gSugar: 27gVitamin A: 736IUVitamin C: 0.1mgCalcium: 82mgIron: 2mg
Tried this recipe?Let us know how it was!