#Cheescake #nobake #christmasfood

Christmas Pudding Cheesecake No Bake Recipe

(No Bake) (No Oven) (No Gelatin)

*TIMINGS.*
• Prep Time: 30 mins.
• Chilling Time: 7 hours.
• Total Time: 7 hours 30 mins.

*SERVINGS.*
• Makes 1 cheesecake of 8 slices.

*INGREDIENTS.*

_For the biscuit base._
• 3⅛ cups (300g/10½oz) Digestive Biscuits/Graham Crackers.
• 10½ tbsp (150g/5oz) Butter, (melted).

_For the filling._
• 1 cup (250g/9oz) Christmas Pudding.
• 2 tbsp Brandy/Orange Juice.
• 2 tbsp Guinness/Orange Juice.
• 1 Orange, Zested.
• 2½ cups + 2 tbsp (600g/21oz) Mascarpone or Cream Cheese (full fat).
• 1 tsp Vanilla Extract.
• ½ cup (75g/2½oz) Icing/Powdered Sugar.
• 1¼ cups (300ml/10 fl oz) Double/Heavy Cream.

_For the decoration._
• 2 Clementines, sliced.
• Light Brown Sugar, for sprinkling

*METHOD.*
1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass
2. Alternatively use a food processor and blitz them until they become crumbs.
3. Pour into a bowl, add the melted butter, and mix until fully incorporated.
4. Press the mixture into a 20cm/8-inch springform tin,
5. There is no need to grease the tin.
6. Place in the fridge for 30 minutes.
7. Put the Christmas Pudding, Brandy, Guinness, Orange Juice (optional) and Orange Zest in a food processor and blitz into a purée.
8. Place the Cream Cheese, Vanilla extract and Icing Sugar into a medium-sized bowl.
9. Mix with an electric whisk until soft.
10. Add the Christmas pudding purée to the Cream Cheese and mix until thoroughly combined.
11. Add the Double Cream and whip together until the mix firms up and holds its shape.
12. When you see trails in the mixture from the whisks stop mixing.
13. Be careful not to overmix as you don’t want the filling to split.
14. Spoon the mixture on top of the biscuit base and smooth it out with a spatula.
15. Place in the fridge for a minimum of 7 hours but preferably overnight
16. Peel the clementines, slice them into rounds and place them on a baking tray.
17. Sprinkle the clementines with brown sugar and place them under the grill until caramelised.
18. You may also use a blow torch for this stage!
19. Leave to cool.
20. Remove the cheesecake from the tin and place it on a serving plate.
21. Smooth the sides of the cheesecake with a knife.
22. Place the cooled clementines around the side of the cheesecake.
23. Keep in the fridge until ready to serve.
24. Mmm Scrummy!!!

*STORAGE.*
• The cheesecake will keep in the fridge for up to 3 days.
• The cheesecake can be frozen for up to 3 months.

*QUESTIONS.*
if you have any questions about how to make this Christmas Pudding Cheesecake (No Bake) then please leave me a comment and I will reply to you ASAP.

Happy Baking Everyone! :-)

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#christmaspudding #scrummy #scrummytv #easybake

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