Spiced chocolate cheesecake with Christmas-cake crust
Spiced chocolate cheesecake with Christmas-cake crust is a festive spin on a classic favourite.
COOK TIME 1 hour | SERVES 12
INGREDIENTS
- 100 g ginger biscuits, crushed
- 100 g Christmas cake, crumbled into pieces
- 50 g butter, melted
- 200 g full-fat cream cheese
- 400 g ricotta cheese
- 75 g caster sugar
- 3 large eggs, at room temperature
- 40 g cocoa powder
- 30 ml (2 tbsp) brandy (optional)
- 5 ml (1 tsp) ground cinnamon
- 100 g good-quality dark chocolate, melted
- 200 g dark chocolate, melted, to decorate
- cocoa powder, to dust
METHOD
PREHEAT the oven to 180°C and grease and line a 22cm spring-form cake tin.
IN a food processor, pulse the crushed biscuits, Christmas cake and butter together until combined then press into the base of the lined tin.
PLACE the cream cheese, ricotta and sugar in a food processor and process until smooth. Add the eggs, cocoa powder, brandy, if desired, cinnamon and the cooled, melted chocolate and mix to combine. Pour the mixture over the biscuit base and bake in the oven until just set, 25-30 minutes. Turn the oven off and allow to cool in the tin. Once completely cool, refrigerate overnight.
TO serve, unmould the cheesecake onto a cake stand and allow the cake to come back to room temperature before decorating with the melted dark chocolate and dusting with cocoa.
Spiced chocolate cheesecake with Christmas-cake crust
Ingredients
- 100 g ginger biscuits, crushed
- 100 g Christmas cake, crumbled into pieces
- 50 g butter, melted
- 200 g full-fat cream cheese
- 400 g ricotta cheese
- 75 g caster sugar
- 3 large eggs, at room temperature
- 40 g cocoa powder
- 30 ml (2 tbsp) brandy (optional)
- 5 ml (1 tsp) ground cinnamon
- 100 g good-quality dark chocolate, melted
- 200 g dark chocolate, melted, to decorate
- cocoa powder, to dust
Instructions
Preheat the oven to 180°C and grease and line a 22cm spring-form cake tin.
In a food processor, pulse the crushed biscuits, Christmas cake and butter together until combined then press into the base of the lined tin.
Place the cream cheese, ricotta and sugar in a food processor and process until smooth. Add the eggs, cocoa powder, brandy, if desired, cinnamon and the cooled, melted chocolate and mix to combine. Pour the mixture over the biscuit base and bake in the oven until just set, 25 – 30 minutes. Turn the oven off and allow to cool in the tin. Once completely cool, refrigerate overnight.
To serve, unmould the cheesecake onto a cake stand and allow the cake to come back to room temperature before decorating with the melted dark chocolate and dusting with cocoa.
Did you make this spiced chocolate cheesecake with Christmas-cake crust? Tag us @foodandhomesa #cookingwithFH on Instagram
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