Leftover Christmas pudding is mixed with mascarpone and cream cheese before being baked and topped with a yummy layer of ginger cake. Warming, festive and fruity, this cheesecake is perfect for enjoying throughout the winter season.
- 1 x packet ginger loaf cake (or make your own ginger loaf)
- 1 piece stem ginger
- 6 tbsp. syrup from the jar
- 2 x 200g cream cheese
- 200g mascarpone cheese
- 125g caster sugar
- 125g Christmas pudding
- 1 tsp. vanilla extract
- 1 1/2 tbsp. plain flour
- 3 eggs
Heat oven to 150C. Grease a 1.2 litre ovenproof pudding basin and line with greaseproof paper that overlaps the edges so that you'll be able to pull the cheesecake out later.
Finely chop the stem ginger and finely crumble the pudding. In a large bowl, beat the cream cheese, mascarpone, caster sugar and vanilla until smooth. Beat in the eggs one at a time using an electric mixer. Fold in the pudding, stem ginger and flour until smoothly and evenly combined. Pour into the prepared dish. Bake for 60-70 minutes or until set with a little wobble.
Slice the ginger loaf into 1.5cm slices. Brush the bottom of the cheesecake with the ginger syrup. Brush each slice of loaf with more syrup and press them firmly, syrup side down, onto the cheesecake. Brush with more syrup and then weigh down with a saucer. Put into the fridge for at least 4 hours and up to 8.