Christmas Cheesecake
A creamy no-bake Christmas cheesecake with white chocolate, orange and a cinnamon Biscoff biscuit base. Perfect for making ahead for Christmas Day.
Servings: 8 servings
Calories: 528kcal
Equipment
- 20cm Springform tin
Ingredients
Biscuit base:
- 200 g of Lotus biscuits crushed into crumbs
- 1 teaspoon of Cinnamon
- 100 g of Butter unsalted
Cheesecake filling:
- 120 g of White chocolate
- 300 g of Cream cheese (full fat)
- 1 teaspoon of Vanilla extract
- 1 tablespoon of Orange zest
- 1 tablespoon of Orange juice
- 2 tablespoons of Honey
- 200 ml of Double (heavy) cream
Optional decoration
- Fresh berries
- Orange segments
- Cinnamon sticks
- Icing sugar
Instructions
- Prepare the tin: Grease a 20cm (8 inch) springform tin with a little butter and then line the base with a circle of baking paper.
- Melt the butter: Melt 100 g of Butter in a large saucepan over a low heat.
- Crush the biscuits: Put 200 g of Lotus biscuits into a ziplock bag and using a wooden spoon, bash them until they are crumbs.
- Combine the butter and biscuits: Add the crushed biscuits and 1 teaspoon of Cinnamon to the melted butter and mix well
- Make the base: 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.
- Melt the chocolate: Over a low heat, melt 120 g of White chocolate. Once melted, allow to cool slightly.Alternatively, melt the white chocolate in a heatproof bowl over a pan of gently simmering water, stirring until smooth. Make sure the bowl doesn't touch the water. Allow to cool slightly before using.
- Flavour the cream cheese: In a mixing bowl, add 300 g of Cream cheese (full fat), 1 teaspoon of Vanilla extract, 2 tablespoons of Honey, 1 tablespoon of Orange juice and 1 tablespoon of Orange zest.Combine: Mix well to combine everything.
- Whisk the cream: In another mixing bowl, whisk 200 ml of Double (heavy) cream until soft peaks are formed.
- Make the topping: Add the melted chocolate to the cream cheese mixture and fold it in. Then add the whipped cream and fold that in too.
- Add the topping: 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.
- Chill: Put it in the fridge for at least 4 hours, but preferably overnight.
- Serve: 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 Icing sugar.
Notes
- Use full-fat cream cheese. Low-fat versions contain more moisture and might not set as firmly.
- Don't crush the biscuits too finely or pack them down too hard. This can make the base difficult to cut. You want it to hold together but still be slightly crumbly.
- Cool the melted white chocolate slightly before adding it. It should still be liquid, but not hot. Fold it in gently so the filling stays smooth.
- Whip the cream separately. It should be thick enough to form soft peaks before you fold it into the cream cheese mixture.
- Measure the orange juice. Only add the tablespoon specified in the recipe, as too much liquid can affect the texture.
- Leave it to set overnight if possible. Four hours is the minimum, but a longer chill makes it easier to remove from the tin and slice.
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 | Fibre: 1g | Sugar: 25g | Vitamin A: 1198IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 0.2mg
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