//]]> Recipe of Super Quick Homemade Christmas Cake Cheesecake | Make Your Favorite Restaurant Dishes At Home!

15/12/2020 08:15

Recipe of Super Quick Homemade Christmas Cake Cheesecake

by Angel Quinn

Christmas Cake Cheesecake
Christmas Cake Cheesecake

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, christmas cake cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Christmas Cake Cheesecake is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Christmas Cake Cheesecake is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have christmas cake cheesecake using 12 ingredients and 7 steps. Here is how you cook that.

 

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The ingredients needed to make Christmas Cake Cheesecake:
  1. Prepare leftover Christmas cake
  2. Prepare digestive biscuits
  3. Get butter
  4. Prepare cream cheese
  5. Prepare mascarpone cheese
  6. Prepare caster sugar
  7. Get golden caster sugar
  8. Get double cream
  9. Make ready mixed spice
  10. Take large eggs
  11. Get Baileys
  12. Take Zest of 1 orange


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Instructions to make Christmas Cake Cheesecake:
  1. Preheat the oven to 140 C fan
  2. Crush the biscuits in a bag with a rolling pin, add ½ tsp of mixed spice.
  3. Melt the butter then add the biscuits, mix well, then use to line the bottom of a 23cm springform tin, press down with your hand. Crumble over a layer of Christmas cake (about half) and press down lightly. Chill.
  4. Whip the double cream, then add the cream cheese, mascarpone, sugar, and eggs, beat well with an electric mixer, until well combined. Stir through ½ tsp mixed spice, Baileys and zest.
  5. Crumble in the rest of the Christmas cake and mix through the cream mix, then pour on top of the biscuit base.
  6. Bake in the oven for 30 minutes, then turn off the heat and leave in the oven until cool, it should still have a wobble.
  7. Once cool refrigerate overnight or at least 3 hours, then remove from the tin. (I heat a sharp knife in boiling water and cut around the edge of the tin before releasing, to give a neater edge.

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