Chocolate Christmas Pudding Cheesecake

A decadent baked chocolate cheesecake featuring a bourbon biscuit base and spiced Christmas pudding, served with rich chocolate sauce.

Baking Vegetarian Dessert Christmas Chocolate

Estimated Nutrition

Calories

1023.1

kcal / serving

6138.5 kcal total

Carbs

77.5g

per serving

465.1 g total

Fat

70.9g

per serving

425.2 g total

Protein

18.7g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Dark Chocolate

minimum 70% cocoa solids

Golden Caster Sugar

Cocoa Powder

125

Dark Chocolate

for the sauce, minimum 70% cocoa solids

piece

Chocolate

grated for topping

piece

Cocoa Powder

for dusting

Dairy

Butter

melted

200

Cream Cheese

full-fat

400

piece

125

for the sauce

100

Clotted Cream

to serve

GrainsCereals

125

Bourbon Biscuits

crushed into crumbs

Other

125

Christmas Pudding

cooked and crumbled

Method

Preheat the oven to 180°C.

Mix crushed bourbon biscuits with melted butter and press into a 20cm spring-form tin.

Melt 100g of dark chocolate in a bowl over simmering water.

Blend cream cheese, ricotta, and sugar in a food processor until smooth.

Add eggs, cocoa powder, melted chocolate, and crumbled Christmas pudding to the mixture.

Spoon the mixture onto the base and bake for 45 minutes until springy.

Cool the cake in the tin, then remove and top with grated chocolate and cocoa powder.

Melt remaining chocolate and cream together, then whisk in butter to make the sauce.

Serve slices with the sauce and a dollop of clotted cream.