Christmas pudding cheesecake

DO YOU love Christmas pudding but fancy something a little lighter?

Then why not have a go at this quick and really easy alternative?

It’s just perfect for Christmas entertaining plus it’s a lovely dessert that usually surprises everyone.

A superb choice for you non-traditionalists.

Ingredients:

75g butter 125g digestive biscuits 75g ginger biscuits 200g cream cheese 1pt/568ml double cream 50g caster sugar 1tsp vanilla extract 250g Christmas pudding

Method:

Heat oven to 160°C and line and grease a 10in spring-form round baking tin.

Place the butter in a ramekin and melt slightly in the oven.

Crush the digestives and ginger biscuits together with a rolling pin or potato masher.

Add the melted butter to the biscuits and coat thoroughly until they have a sticky consistency, then pour the biscuit mix into the baking tin and spread evenly squashing down with the masher or the back of a spoon.

Bake the biscuit base in the oven for 5-10 minutes.

Remove and allow to cool thoroughly, then, once it is cold, chill the base in the freezer for about 15 minutess.

Pour the cream into a large mixing bowl, add the vanilla extract, sugar and cream cheese.

Mix – very slowly to begin with, then gradually increase the speed until it almost starts to thicken up.

Chop the Christmas pudding into the mixture and fold until no longer lumpy.

Finally spoon the mixture on top of the cold biscuit base, spreading evenly.

Chill for a couple of hours, or preferably overnight, before serving.

Garnish with holly sprigs and enjoy!

Lesley and her husband Roberto own Roberto’s Italian on Ocean Plaza. For more of Lesley’s recipes, pop by and say hello, or go to www.ritaliandiner.co.uk