Free delivery on orders over €45 Spend just €45 more to get free delivery You are eligible for free shipping

Search

Collect 1 point for every €1 you spend

Take a look at our Spend & Save offers, exclusively for Evergreen Rewards customers

Gifts with purchase, just for Evergreen Rewards customers

Register your in store Rewards card to start enjoying your perks!

next day click & collect*
irish family business for 30yrs
Dove's Farm Christmas Pudding Cheesecake using Digestive Biscuits

Dove's Farm Christmas Pudding Cheesecake using Digestive Biscuits

November 02, 2022

All of these seasonal flavours combined into a cheesecake creates a lighter alternative to finish a celebration meal.

An ideal (and delicious!) way to use up leftover Christmas pudding.

Ingredients

Digestive Biscuit Crust

Christmas Pudding Cheesecake

  • 175ml double cream
  • 175g cream cheese
  • 150g Christmas pudding
  • 25g light brown sugar
  • 2 tbsp dark rum or orange juice
  • 1 orange, grated rind

Orange Topping

Method

Digestive Almond Crust

  1. Spread the ground almonds out on a baking tray and toast or roast them for 5-10 minutes until they are lightly golden, shaking the tray after 3-4 minutes.
  2. Rub some butter around the inside of an 8”/20cm round dish or loose-bottomed tin.
  3. Crush the biscuits into fine crumbs, add the toasted almonds and stir to combine. Gently melt the butter.
  4. Add this to the biscuit crumb and almond mixture and stir to combine.
  5. Tip the mixture into the prepared dish and smooth the top. Chill the biscuit base.

Christmas Pudding Cheesecake

  1. Measure the cream and cream cheese and beat them together.
  2. Put the Christmas pudding, brown sugar, rum or fruit juice into food processor.
  3. Finely grate the orange rind into the processor bowl. Pulse into a puree.
  4. Tip the puree into the cream and cheese bowl and gently mix the two together.
  5. Tip the mixture onto the prepared biscuit base and smooth the top. Chill for at least an hour.

Orange Topping

  1. Put the tapioca and sugar into a bowl, add a quarter of the orange juice and stir to make a smooth paste.
  2. Heat the remainder of the juice in a saucepan. Just before it comes to the boil, pour the juice into the bowl and stir to combine.
  3. Immediately pour everything back into the saucepan. Bring to the boil while stirring until the sauce becomes translucent.
  4. Remove from the heat and leave to cool for 15 minutes.
  5. Pour the topping over the cold cheesecake, spreading it out to the edges. Immediately chill the cheesecake.
  6. Before serving decorate the top with sprigs of fresh rosemary.