Cooking time45 min
Do you want to make an excellent alternative festive dessert? This cheesecake recipe makes you familiarize with the easiest way of preparing a dessert with a crunchy ginger base.
Total time for cooking is 30 minutes and you can cut this cheesecake into 10 slices.
For making the base, sugar and ginger nuts should be mixed in a large bowl
The flaky salt must be sprinkled.
The melted needs to be poured in and you can use a wooden spoon to mix well so that a biscuit crumb-like mixture is formed.
It should be pressed into a 20cm round spring form cake tin.
The mixture must be spread in an even layer to the corners.
Keep it in the fridge for 30 minutes until set.
The next step is to put the stout, orange zest, brandy and Christmas pudding in a blender.
They should be whizzed to a puree.
The cream cheese, double cream, vanilla seeds and sugar must be beaten using an electric hand whisk.
Then, it has to be folded through the puree.
The mixture has to be spread over the biscuit base
Keep it in the fridge overnight.
The Clementine should be sliced into rounds. (Next day)
Place on a baking tray.
Sugar must be sprinkled
It should be blowtorched until caramelized.
Leave to cool.
Take out the cheesecake from the tin and Clementine should be arranged on top. (You can keep it for 3 days in the refrigerator).
- #For the base#
- Unsalted butter – 110 grams. (It should be melted).
- Ginger nut biscuits – 200 grams. (They should be crushed).
- Light muscovado sugar- 30 grams.
- Flaky sea salt – 1 teaspoon.
- #For the filling#
- Orange – 1 no. (It needs to be zested).
- Christmas pudding – 240 grams.
- Vanilla pods – 2 nos. (They must be split and the seeds should be scraped).
- Stout – 30 ml.
- Brandy – 30 ml.
- Light muscovado sugar – 200 grams.
- Full-fat cream cheese - 2 x 280g tubs.
- Pot double cream - 300ml.
- #For decorative purposes#
- Clementine – 2 nos
- Light muscovado sugar - For sprinkling purposes.