Home » Recipes » Spiced chocolate cheesecake with Christmas-cake crust

Spiced chocolate cheesecake with Christmas-cake crust

Name: Spiced chocolate cheesecake with Christmas-cake crust
Yield: 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

December 1, 2022

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.

Print Recipe

Spiced chocolate cheesecake with Christmas-cake crust

Serves: 12

Cooking Time: 1 hr

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.