About this recipe:I won't lie, this is a bit of a show-stopper. Ideal for serving in the days after Christmas, so that you can use up the leftover Christmas pudding, cranberry sauce and brandy butter or cream. This no-bake cheesecake is superior in its depth, lovely in texture and not too sweet.
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Method Prep:30min › Extra time:8hr chilling › Ready in:8hr30min
Lightly grease and dust with icing sugar a 23cm deep springform cake tin.
For the base:
Place the biscuits into a sealable freezer bag and bash with a rolling pin to form fine crumbs. Transfer to a mixing bowl then crumble in the Christmas pudding. Stir in the melted butter and mix well to coat.
Spoon the base mixture into the prepared tin and press down firmly with the back of a spoon to form an even, compact base. Place in the fridge to chill while you prepare the filling.
For the filling:
In a large mixing bowl, combine the cream cheese, icing sugar, half of the cranberry sauce, and the brandy butter and beat well.
Pour the milk into a saucepan then sprinkle over the gelatine; mix well. Place over a low heat and stir until dissolved. Pour the gelatine milk in to the cream cheese mixture and stir well to incorporate.
Remove the base from the fridge and spoon the filling on top until you form a smooth flat surface. Spread the remaining cranberry sauce on top then sprinkle with grated chocolate and sift over the cocoa powder.
Place in the fridge overnight to set. The next day, remove from the fridge, run a knife around the sides to loosen from the tin then pop the side off and remove. Transfer the cheesecake to a serving plate, decorate with a sprig of holly to add a further festive touch, and slice and serve.