Christmas Cake Cheesecake

Name: Christmas Cake Cheesecake
Total time: 2700 s
Yield: 12+
Cuisine: British
Ingredients: 300 g leftover Christmas cake; 250 g digestive biscuits; 100 g butter; 400 g cream cheese; 250 g mascarpone cheese; 100 g caster sugar; 75 g golden caster sugar; 100 ml double cream; 1 teaspoon mixed spice; 3 large eggs; 3 tablespoon Baileys; Zest of 1 orange

Katie Davies @katiehomecook

Wales, UK

We always manage to have some Christmas cake leftover, this cheesecake gives the cake a new lease of life, the ideal dessert for New Year’s festivities or an alternative for a Boxing Day buffet. It is quick and easy to make and can be made ahead of time. It’s so light and easy to eat it has even converted some of my family who doesn’t like Christmas Cake!

I use a 9 inch springform cake tin to make this cheesecake

Katie Davies @katiehomecook

Wales, UK

I use a 9 inch springform cake tin to make this cheesecake

Saved

Ingredients

45 mins plus chilling overnight

12+

300 gleftover Christmas cake
250 gdigestive biscuits
100 gbutter
400 gcream cheese
250 gmascarpone cheese
100 gcaster sugar
75 ggolden caster sugar
100 mldouble cream
1 teaspoonmixed spice
3large eggs
3 tablespoonBaileys
Zest of 1 orange

Saved

Steps

45 mins plus chilling overnight

1

Preheat the oven to 140 C fan
2

Crush the biscuits in a bag with a rolling pin, add ½ tsp of mixed spice.
3

Melt the butter then add the biscuits, mix well, then use to line the bottom of a 23cm springform tin, press down with your hand. Crumble over a layer of Christmas cake (about half) and press down lightly. Chill.
4

Whip the double cream, then add the cream cheese, mascarpone, sugar, and eggs, beat well with an electric mixer, until well combined. Stir through ½ tsp mixed spice, Baileys and zest.
5

Crumble in the rest of the Christmas cake and mix through the cream mix, then pour on top of the biscuit base.
6

Bake in the oven for 30 minutes, then turn off the heat and leave in the oven until cool, it should still have a wobble.
7

Once cool refrigerate overnight or at least 3 hours, then remove from the tin. (I heat a sharp knife in boiling water and cut around the edge of the tin before releasing, to give a neater edge.

Saved

Cooksnaps

Saved

Katie Davies @katiehomecook

on December 06, 2020 07:13

Wales, UK

I am a passionate home cook with a flair for flavor.I was lucky enough to take part in BBC One's Britain's Best Home Cook, with Mary Berry.As a busy working mother with 4 young children, I strive to create recipes which are easy, tasty and nutritious but recipes which won't keep slaving away in the kitchen all day!Keep cooking FUN!If you do make any of my recipes I would absolutely love to see your results, and please get in touch if you have any questions or you would just like to say hi!Find more on www.katiehomecook.com