This is one of the best way to use up the left over Christmas cake!! This Baileys Christmas cake Cheesecake is the perfect holiday dessert, combining the rich flavours of Christmas cake with a creamy cheesecake twist!
Ingredients:
- 300g Christmas cake
- 250g digestive biscuits
- 100g melted butter
- 400g cream cheese
- 250g mascarpone cheese
- 100g castor sugar
- 75g golden caster sugar
- 100ml double cream
- 1 tsp mixed spice
- 3 large eggs
- 3 tbsp Baileys
- zest of 1 orange
Method:
Prepare the Base: Preheat the oven to 160ºC. In a food processor, crush the digestive biscuits into fine crumbs. Mix the crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of a springform cake tin to form the base.
For the Cheesecake: In a large mixing bowl, combine the cream cheese, mascarpone cheese, caster sugar, golden caster sugar, double cream, mixed spice and orange zest. Beat until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Finally stir in the Baileys.
Crumble the leftover Christmas cake into small pieces and gently fold into the cheesecake mixture, ensuring it is evenly distributed.
Pour the cheesecake mixture over the biscuit base in the springform tin. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the centre has still a slight wobble. Turn off the oven and leave the cheesecake inside for an hour to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerated for at least 4 hours or overnight for best results. Serve chilled.
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