Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, christmas cake cheesecake. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Christmas Cake Cheesecake is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Christmas Cake Cheesecake is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have christmas cake cheesecake using 12 ingredients and 7 steps. Here is how you cook that.
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The ingredients needed to make Christmas Cake Cheesecake:
- Get 300 g leftover Christmas cake
- Make ready 250 g digestive biscuits
- Make ready 100 g butter
- Take 400 g cream cheese
- Prepare 250 g mascarpone cheese
- Get 100 g caster sugar
- Get 75 g golden caster sugar
- Take 100 ml double cream
- Prepare 1 teaspoon mixed spice
- Prepare 3 large eggs
- Make ready 3 tablespoon Baileys
- Get Zest of 1 orange
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Instructions to make Christmas Cake Cheesecake:
- Preheat the oven to 140 C fan
- Crush the biscuits in a bag with a rolling pin, add ½ tsp of mixed spice.
- 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.
- 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.
- Crumble in the rest of the Christmas cake and mix through the cream mix, then pour on top of the biscuit base.
- 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.
- 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.
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