How to make a Christmas cheesecake, step by step

Date:06-12-2013 08:58:21 read:4

How to make a Christmas cheesecake, step by step

A spiced ginger biscuit base, boozy fruit and a sprinkling of pistachios and pomegrante seeds make this cheesecake perfect for a Christmas meal

Festive centrepiece: Rose Prince's cheesecake 


This pudding can be made the previous day and stored in the fridge. You can cheat by using crumbled ready-made ginger biscuits for the base, but the flavour of home-made will be very special. You will require a 25cm loose-based round tin (not with scalloped edges), buttered.

For the biscuit base

120g butter

165g dark brown sugar

1 tbsp black treacle or molasses

2 tsp ground ginger

1 egg

¼ tsp vanilla essence

225g plain flour

¾ tsp baking powder

For the filling

125g golden sultanas

2 tbsp vin santo or Marsala

1kg ricotta

180ml double cream

4 eggs

125g caster sugar

A few gratings of nutmeg

40g plain flour

To decorate

Pomegranate pips

Crushed pistachios

To make the biscuit base, cream 80g of the butter with the sugar in a standing mixer until pale and light-textured. Add the treacle, ginger, egg, vanilla essence, flour and baking powder with a pinch of salt.

Mix to a dough, then turn the dough out on to the worktop. Form into a ball and chill for 30 minutes.

Preheat the oven to 180C/gas mark 4.Take the dough out of the fridge and roll it out very thinly, to about ½cm. Place it on a baking sheet lined with baking paper, and bake for 15 minutes, until dry and golden brown.

Allow to cool, then put in a plastic bag. Break the biscuit into pieces and then smash it to crumbs using a rolling pin.

Melt the remaining butter and add it to the crumbs in a bowl. Tip the crumbs into the tart tin, then press them into the base evenly.

Preheat the oven to 190C/gas mark 5, ready to bake the cheesecake.

Soak the sultanas in the wine.

Put the remaining filling ingredients – except for the flour – in a standing mixer and whisk for about five minutes (or use a hand-held electric whisk).

Stir in the sultanas and then fold in the flour.

Spoon the mixture into the tin and use a smooth the surface spatula.

Bake for about an hour, until the cheesecake is just set – it should still be a little wobbly in the middle.

Leave to cool in the tin.

Unmould, and scatter the pomegranate pips and pistachios over the surface of the cheesecake.

Photographs by Laura Hynd


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