How To Make Ginger & Christmas Pud Cheesecake with Ginger Sauce
Cheesecakes are always a heavenly treat! It’s soft, sweet, and easily melts in your mouth. Try our creative and tasty cheesecake recipes! You’ll surely want to a bite out of every cheesecake you end up making.
Serves:
Ingredients
- 200g ginger snap cookies
- 100g unsalted butter, melted
- 300g cream cheese
- 100g powdered sugar
- 1 tsp vanilla extract
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 200g Christmas pudding
- 200ml heavy cream
- 50g ginger preserve
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
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Crush the ginger snap cookies into fine crumbs and mix them with melted butter. Press the mixture into the base of a springform pan and refrigerate for 30 minutes.
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In a mixing bowl, beat the cream cheese, powdered sugar, vanilla extract, ground ginger, and ground cinnamon until smooth and creamy. Spread the mixture over the cookie crust.
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Crumble the Christmas pudding and sprinkle it over the cheesecake layer.
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In a small saucepan, heat the heavy cream and ginger preserve until simmering. In a separate bowl, mix the cornstarch and water to create a slurry. Gradually add the slurry to the simmering cream mixture, stirring constantly until thickened.
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Pour the ginger sauce over the Christmas pudding layer and smooth the top with a spatula.
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Bake the cheesecake in a preheated oven at 325°F (163°C) for 30 minutes. Allow it to cool completely before transferring it to the refrigerator to set for at least 4 hours or overnight.
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Once chilled, remove the cheesecake from the springform pan and slice it into pieces. Serve and enjoy!
Nutrition
- Calories : 560kcal
- Total Fat : 36g
- Saturated Fat : 20g
- Cholesterol : 110mg
- Sodium : 350mg
- Total Carbohydrates : 56g
- Dietary Fiber : 2g
- Sugar : 38g
- Protein : 5g
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