Christmas pudding baked cheesecake
As it's leftover Christmas pudd time I thought I would share this experiment that worked out quite well
I used a whole (small) christmas pudd for the last one but I'm going to use the leftover half of a larger one tomorrow - the amount is not critical but a whole one was a bit too much!
Ingredients:
700-800g philadelphia cheese (watch out, they do it with chives in now - don't use that!)
3 big eggs
A pack of ginger nuts
175g sugar
120g butter
Leftover christmas pudding
Method:
Make the base as normal - smash the biscuits and chuck into the butter which you melt in a pan, mix it all up and press down in your favourite cake/pie tin with a removable base. (I butter it first too so nothing sticks).
Break up the pudding into small pieces then mix with everything else in a big bowl with a hand mixer or similar and when smooth pour over the base.
Pop it in the oven on 150C for about 30-40 minutes until the softness in the middle is not too much, then leave it in the oven with the door ajar to slowly cool (avoids too much cracking).
I served with orange slices on top and cream poured over - was voted best pudding, just beating tiramisu