Christmas Cheesecake
Christmas is the time when we indulge in deliciously indulgent desserts and this Christmas Cheesecake is perfect for that.
Servings: 8 servings
Calories: 528kcal
Equipment
- 20cm Springform tin
Ingredients
- 200 g Lotus biscuits crushed into crumbs
- 1 teaspoon Cinnamon
- 100 g Butter unsalted
- 120 g White chocolate
- 300 g Cream cheese
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 1 tablespoon Orange juice
- 2 tablespoon Honey
- 200 ml Double (heavy) cream
Instructions
- Grease a 20cm/8inch springform tin with a little butter and then line the base with a circle of baking paper.
- Put 200 g Lotus biscuits into a ziplock bag and using a wooden spoon, bash them until they are crumbs.
- Melt 100 g Butter in a large saucepan.
- Add the crushed biscuits and 1 teaspoon Cinnamon to the melted butter and mix well
- Pour the biscuit mixture into the tin and press it down. Be careful not to pack it down too hard, otherwise you will have a very dense and hard base. Chill in the fridge for 45 mins.
- Over a low heat, melt 120 g White chocolate. Once melted, allow to cool slightly.
- In a mixing bowl, add 300 g Cream cheese, 1 teaspoon Vanilla extract, 2 tablespoon Honey, 1 tablespoon Orange juice and 1 tablespoon Orange zest. Mix well to combine.
- In a another mixing bowl, whisk 200 ml Double (heavy) cream until soft peaks are formed.
- Add the melted chocolate to the cream cheese mixture and fold it in. Then add the whipped cream and fold that in too.
- Take the base out of the fridge and spoon the cream cheese mixture on top of it.
- Using a palette knife, spread the mixture around until it is smooth.
- Put it in the fridge for at least 4 hours, but preferably overnight.
- Carefully remove it from the springform tin and use the palette knife to wiggle it from the base. Put it on a serving plate/board and then decorate it with fresh berries, cinnamon sticks, orange segments and powdered sugar.
Notes
- Be careful not to pack the base down too hard, otherwise it will be very hard and dense. You want a nice crumbly base.
- Leave the white chocolate to cool a little (but it should still be liquid) before adding it to the cream cheese.
- Why not make this cheesecake even more festive by decorating it with your favourite Christmas decorations?
- Use this cheesecake recipe as a base and then feel free to adapt it with your favourite flavours.
- If you don't have time to leave it to set overnight, it needs a minimum of 4 hours in the fridge.
- Use a palette knife to get a smooth finish on top of the cheesecake.
- To make it easier to remove the cheesecake from the base, make the parchment paper bigger than the tin base so it hangs out. This way you can lift it off of the tin base.
- It might be tempting to use light cream cheese, but not only will it not have the same flavour, but it will be too runny too.
Nutrition
Serving: 1portion | Calories: 528kcal | Carbohydrates: 35g | Protein: 5g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 96mg | Sodium: 449mg | Potassium: 130mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1198IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 0.2mg
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