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Christmas spiced cheesecake
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Indulge in a festive spiced cheesecake for a sweet Christmas finale.
Ingredients:
  • 200g digestive biscuits, broken into chunks
  • 50g Premium Cultured Unsalted Butter, melted
  • 300g cream cheese, softened
  • 175g golden caster sugar
  • 25g plain flour
  • 2.50 gm cinnamon
  • 1/2 tsp nutmeg
  • 1.25 gm mixed spice
  • 350ml crème fraiche
  • 3 eggs, beaten
  • 17.40 gm vanilla extract
  • Zest of 1 orange
  • 250g strawberries, sliced
  • 1/2 orange, juiced
  • 20.00 ml brandy
  • 37.50 gm icing sugar
  • 60.00 ml flaked almonds, toasted
Instructions:
  • Preheat your oven to 150C. Prepare a 20cm round tin with a removable base by lining it with baking paper.
  • Pulse the digestive biscuits in a food processor until they form fine crumbs. Mix in the melted butter until combined. Press the mixture evenly into the baking tin to create a smooth surface. Chill in the fridge while you make the filling.
  • Combine cream cheese, caster sugar, flour, and spices in a large bowl. Mix in crème fraiche, eggs, vanilla extract, and orange zest until well combined. Pour the mixture into the tin and bake on the lowest oven shelf for 50-55 minutes until the edges are firm but the center slightly wobbles. Turn off the oven and let the cheesecake cool inside. Chill in the fridge for at least 3 hours or overnight before serving.
  • Combine the sliced strawberries, orange juice, brandy, and icing sugar in a bowl. Let it sit for 5 minutes to meld the flavors.
  • When ready to enjoy, gently take the chilled cheesecake out of the tin and place it on a serving plate. Add the marinated strawberries on top and sprinkle with the flaked almonds.

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