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Christmas pudding mini cheesecakes
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Easy to make and even easier to eat! These individual desserts have a surprise filling of Christmas pudding, lifted by clementine and ginger. Replace the double cream with brandy cream if you have some in the fridge.
Makes: 12
300g ginger nut biscuits
100g unsalted butter, melted
250g soft cheese
300ml extra thick double cream
50g icing sugar
2 clementines, zest, segments roughly chopped
about 150g leftover Christmas pudding, crumbled
1. Line a 12-hole muffin tin with paper cases. Put the biscuits in a bowl; crush to fine crumbs with the end of a rolling pin. Stir in the melted butter and divide between the cases. Press down with the back of a spoon, until firm and level, then chill.
2. In a large bowl, whisk the cheese until smooth, then fold in the cream. Sift over the sugar, add the zest and whisk until it just reaches soft peaks. Spoon ½ the mixture over the biscuit bases, top with the pudding, then cover with the remaining mixture. Scatter over the fruit, then chill for at least 2 hours, or overnight. Remove from the fridge 30 minutes before serving then peel away the paper cases. Eat within a day.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Energy |
Per mini cheesecake 1716kJ 413kcals |
---|---|
Fat | 30g |
Saturated Fat | 18g |
Carbohydrate | 31g |
Sugars | 19g |
Protein | 3.7g |
Salt | 0.5g |
Fibre | 1.2g |
This recipe was first published in Thu Nov 28 14:08:00 GMT 2019.
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