Chocolate Christmas Pudding Cheesecake

Chocolate Christmas Pudding Cheesecake is a modern British recipe for the classic Christmas or New Year baked chocolate cheesecake incorporating crumbled cooked Christmas pudding in the mix. The full recipe is presented here and I hope you enjoy this classic British version of: Christmas Walnut and Chocolate Christmas Pudding Cheesecake.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+chilling)

Serves:

6–8

Rating:

Tags : Cheese Recipes Baking Recipes Cake Recipes British Recipes

This is another very elegant dessert where you can use-up leftover Christmas pudding. This works very well for New Year or you can make it for Boxing day.

Ingredients:

For the cheesecake:
125g (4½oz) bourbon biscuits
65g (2½oz) butter, melted
100g (3½oz) good-quality dark chocolate (at least 70 per cent cocoa solids)
200g (7oz) full-fat cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
400g (14oz) ricotta (or you can use my home-made ricotta cheese recipe to prepare your own)
75g (2½oz) golden caster sugar
3 eggs
40g (1½oz) cocoa powder
125g (4½oz) good-quality Christmas pudding, cooked, crumbled into pieces

For the sauce:
125g (4½oz) good-quality dark chocolate (at least 70 per cent cocoa solids)
125ml (1/2 cup) double (heavy) cream
15g (½oz) butter

To serve:
good-quality chocolate, grated
cocoa powder, for dusting
clotted cream, to serve

Method:

Preheat the oven to 180°C (160°C fan/350°F/Gas mark 4).

For the cheesecake, crush the bourbon biscuits into crumbs and place into a bowl (easiest to put them in a thick plastic pan and bash with a rolling pin). Pour over the melted butter and mix with a fork then press into a 20cm (8in) diameter spring-form cake tin to form the base.

Place the chocolate in a bowl over barely simmering water and melt, making sure the water doesn't touch the bottom of the bowl.

Combine the cream cheese, ricotta and sugar in a food processor and blend until smooth.
Next add the eggs, then the cocoa powder and the melted chocolate. Stir in the Christmas pudding.

Spoon this mixture onto the base. Place the cake in the oven and cook for approximately 45 minutes, or until cake is springy to the touch. Allow to cool in the tin.

When cool, turn out of the tin and top with chopped or grated chocolate and a dusting of cocoa.

For the sauce, combine the chocolate and cream in a clean bowl over a pan of simmering water and melt, making sure the water doesn't touch the bottom of the bowl. When melted, whisk in the butter. The sauce must be prepared just before the cake is served, because it can't be reheated.

Serve large slices of the cheesecake with a generous spoonful of sauce and a dollop of clotted cream. Dust the edge of the plate with cocoa.