This makes a great change to all the usual Christmas desserts and best of all it uses up any Christmas cake leftovers you might have after the big day. This recipe works well as a normal cheesecake mixture if you drop the cinnamon and baileys, so you also make it with a regular digestive biscuit base also.
Makes 1 large cheesecake
50g of butter, melted
250g of leftover Christmas cake, crumbled
250g mascarpone cheese
250g cream cheese
250ml of double cream, whipped
75g of icing sugar
1 tablespoon of baileys
1/2 teaspoon of cinnamon
100g of dark chocolate, in shavings
Combine the Christmas cake crumbs and the melted butter in a bowl with a wooden spoon.
Press the mixture into a springform baking tin with a removable base and place in the fridge to set while you prepare the rest of the ingredients.
Beat the mascarpone and cream cheese and fold in the icing sugar, cinnamon powder and baileys.
Gently fold in the whipped cream and spread over the top of the chilled base.
Place back in the fridge for at least two hours. Serve with the chocolate shavings.