Christmas Pudding Cheesecake

• ginger biscuits200g g

  crumbled

• light muscovado sugar↗30g g
• coarse sea salt1 tsp
• unsalted butter↗110g g

  melted

• Christmas pudding240g g
• brandy↗30ml ml
• stout↗30ml ml
• orange↗1

  zest

• full-fat cream cheese↗2 x 280g tubs
• double cream↗300ml ml
• light muscovado sugar↗200g g
• vanilla beans↗2

  split and seeds scraped

• clementines↗2
• light muscovado sugar↗

  for sprinkling

Step-by-step instructions

1. 1

   To make the base, combine ginger biscuits and sugar in a large bowl and sprinkle with coarse sea salt. Add the melted butter and stir with a wooden spoon until the mixture resembles biscuit crumbs. Press it into a 20 cm springform pan, spreading evenly across the base. Chill in the refrigerator for 30 minutes until set.

2. 2

   Place the Christmas pudding, brandy, stout and orange zest in a blender and blend to a puree.

3. 3

   Using an electric hand mixer, beat the cream cheese with double cream, sugar and vanilla seeds, then gently fold in the puree. Spread the mixture over the biscuit base and chill in the refrigerator overnight.

4. 4

   The next day, peel the clementines, slice them into rounds and lay them on a tray. Sprinkle with sugar, then flambé with a gas torch until caramelised and let cool. Release the cheesecake from the pan and arrange the clementine slices on top. Keep refrigerated for up to three days.