White Christmas pudding cheesecake


White Christmas pudding cheesecake

How good does this white Christmas pudding cheesecake look? Putting a spin on traditional Christmas pudding, it’s the perfect sweet treat for the whole family to indulge on this festive season.


Cheesecake Pudding 800Wide

3 tsps powdered gelatine
3 tbsps boiling water
500g full fat Philadelphia Original Block Cream Cheese
300g thickened whipped cream
135g caster sugar
1 tsp vanilla bean paste
110g Christmas pudding steamed, cooled and crumbled
45ml apple juice or brandy essence
50g glace cherries
75g pistachios

85g caster sugar
2 tbsp apple juice or brandy essence
100g fresh or frozen cranberries
Splash of water if required


  1. Lightly grease a one litre pudding bowl and line with cling wrap ensuring that the ends overhang the sides. (This will enable the cheesecake to be pulled out easily once set).
  2. Place boiling water in a small heat proof bowl. Gradually sprinkle the gelatine powder over the water and whisk gently to combine completely. Allow to cool.
  3. Beat the cream cheese, sugar, apple juice/brandy essence and vanilla until it is light and fluffy. Fold in the crumbled Christmas pudding, pistachios and glace cherries until it is evenly dispersed in the mixture.
  4. Pour mixture into the pudding bowl, flattening it with a spatula on top. Place the pudding bowl in the fridge overnight or up to 24 hours to ensure it sets.
  5. Once set, carefully remove the cheesecake from the pudding bowl by lifting both sides of the glad wrap upwards. Turn it over and place on a serving plate.
  6. To poach the cranberries – add the cranberries, apple juice/brandy essence and caster sugar to a small saucepan. Allow the sugar to dissolve completely and bring to the boil, then immediately turn down to simmer. Rest until cooled.
  7. To decorate, place cherries carefully on top of the cake. Pour a small amount of poached liquid from a small pouring jug, allowing it to spill over the edges slightly. Add extra pistachios or holly as required.

Recipe courtesy of