Christmas Pudding Cheesecake

All the festive flavours you love in a chilled, creamy dessert – it’s sure to become a year-round favourite.

Hands-on time 35min, plus cooling and (overnight chilling). Cooking time about 11/4hr. Serves 12 FOR THE BASE 75g (3oz) unsalted butter, melted, plus extra to grease 250g (9oz) digestive biscuits 1tsp mixed spice FOR THE FILLING 550g (11/4lb) full-fat cream cheese 150g (5oz) soured cream 150g (5oz) dark brown soft sugar 1/2tbsp vanilla bean paste Finely grated zest and juice 1 orange 2tbsp brandy 1/2tsp ground nutmeg 1tsp ground cinnamon 3 large eggs, beaten 100g (31/2oz) sultanas 100g (31/2oz) chopped mixed candied peel FOR THE GLAZE 50ml (2fl oz) Cointreau 50ml (2fl oz) brandy Juice 1 orange 1tbsp caster sugar

TO DECORATE 2 oranges, peeled and segmented

1 Preheat oven to 150°C (130°C fan) mark 2. Lightly grease and line the base and sides of a 23cm (9in) round springform tin with baking parchment. Wrap the outside of the tin with a double layer of foil to make the tin completely watertight.

2 Whizz the biscuits in a food processor until finely crushed

(or bash them in a food bag with a rolling pin). Pulse/mix in the mixed spice and butter until combined. Empty into lined tin and press to level with the back of a spoon. Chill for 20min.

3 Meanwhile, using a handheld electric whisk, beat the cream cheese, soured cream, sugar and a pinch of fine salt until smooth. Whisk in the vanilla, orange zest and juice, brandy and spices. Next, beat in the eggs, then fold in the sultanas and mixed peel with

a large metal spoon. Scrape mixture into wrapped tin and smooth to level. Put wrapped tin into a deep roasting tin and pour in just-boiled water to come halfway up the outside of the wrapped tin.

4 Bake for 1hr, until set with a slight wobble in the centre when tin is gently tapped. Remove from oven and leave to cool in the roasting tin water for 1hr, then remove from the water and chill (still in tin) for at least 3hr or, ideally, overnight.

5 To make the glaze, bring the ingredients to the boil in a small pan and bubble for 10min, until slightly reduced. Cool completely. 6 To serve, transfer cheesecake to a cake stand or plate. Decorate with orange segments and spoon over glaze. Serve.

PER SERVING 440cals, 6g protein, 25g fat (14g saturates), 41g carbs (30g total sugars), 1g fibre