What you need
- 3 teaspoons of powdered gelatine
- 3 tablespoons of boiling water
- 500g of PHILADELPHIA Original Block Cream Cheese Original
- 300g thickened whipped cream
- 135g of caster sugar
- 1 teaspoon of vanilla bean paste
- 110g Christmas pudding steamed, cooled and crumbled
- 45 ml brandy
- 50g of glace cherries
- 75g of pistachios
- 85g caster sugar
- 2 tbsp brandy
- 100g fresh or frozen cranberries
- Splash of water if required
How to make it
- LIGHTLY grease a one litre pudding bowl and line with cling wrap ensuring that the ends overhang the sides. (This will enable the cheesecake to be pulled out easily once set).
- PLACE boiling water in a small heat proof bowl. Gradually sprinkle the gelatine powder over the water and whisk gently to combine completely. Allow to cool.
- BEAT the cream cheese, sugar, brandy and vanilla until it is light and fluffy. Fold in the crumbled Christmas pudding, pistachios and glace cherries until it is evenly dispersed in the mixture. Pour mixture into the pudding bowl, flattening it with a spatula on top. Place the pudding bowl in the fridge overnight or up to 24 hours to ensure it sets.
- ONCE set, carefully remove the cheesecake from the pudding bowl by lifting both sides of the glad wrap upwards. Turn it over and place on a serving plate.
- TO poach the cranberries – add the cranberries, brandy and caster sugar to a small saucepan. Allow the sugar to dissolve completely and bring to the boil, then immediately turn down to simmer. Rest until cooled.
- TO decorate, place cherries carefully on top of the cake. Pour a small amount of poached liquid from a small pouring jug, allowing it to spill over the edges slightly. Add extra pistachios or holly as required. If you feel like having a bit of fun on the day, hide a chocolate coin or almond in the cake. Who ever gets the lucky slice wins a prize.
No cooking time but set in the fridge for at least 12 hours – preferably overnight.
Recipe created by Lisa Eats World.