Irish Independent - Weekend Magazine - - Recipes -

Serves 10


250g dou­ble cream

250g Christ­mas Pud­ding, home­made or shop-bought 4g gelatin

375g cream cheese

50g ic­ing su­gar

Forthe specu­loo bis­cuits

150g brown su­gar

85g but­ter

¾ tsp bak­ing soda

¾ tsp cin­na­mon

¼ tsp nut­meg

¼ tsp salt

¼ tsp ground cloves

15ml wa­ter

155g flour


1. Put the cream and Christ­mas pud­ding (roughly chopped) in a pot and bring to the boil.

2. Soak the gelatin leaves in cold wa­ter un­til they are soft and jelly-like. 3. Add the bloomed gelatin to the warm cream once the Christ­mas pud­ding has mostly bro­ken down.

4. Whisk to­gether the cream cheese and ic­ing su­gar. Com­bine all in­gre­di­ents and gen­tly whisk to en­sure an even mix­ture.

5. At this point you can trans­fer your mix into sil­i­cone moulds, or go the more tra­di­tional route of mak­ing one large cheese­cake with a bis­cuit base. If us­ing moulds put the cheese­cake into the freezer while you make the specu­loos bis­cuits for the base.

For the specu­loo bis­cuit base

1. Cream the but­ter and su­gar to­gether.

2. Add all other in­gre­di­ents, com­bine to make a dough. Once you have made a dough, cling­film it and place it in the fridge for at least half an hour.

3. Roll out your chilled dough and cut shapes suited to your mould.

4. Bake at 170ºC for 10 min­utes.


To com­bine the el­e­ments, re­move the cheese­cake from the freezer and, while still frozen, take from the mould and place on the cooled bis­cuit. It is im­por­tant the bis­cuit is cold as it will melt the cheese­cake other­wise.

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