Who says the Christmas pudding reigns supreme at this time of year? Try something different over the holidays with this festive, fruity cheesecake. The clever folk at Balthazar, London, created this recipe and shared it exclusively with Stylist. Merry Christmas.
Kcal: 726 per piece
Fat: 48.3g per piece
Sat Fat: 28.5g per piece
Ingredients (Serves 6)
For the cheesecake:
- 1½ leaves of gelatine
- 2 tbsps cold water
- 280g cream cheese
- 85g caster sugar
- 1 medium free range egg
- 1 tbsp plain flour
- 2 tbsps crème fraîche
- 200g digestive biscuits
- 100g unsalted butter
- 100g fruit mincemeat
For the frosted redcurrants:
- 1 handful of fresh redcurrants
- 1 egg white
- 100g caster sugar
So this counts as one of our five-a-day, right?
Step 1: Cover the gelatine leaves with the cold water and leave to soak for 10 minutes.
Step 2: In a food processor using the paddle attachment, blend the cream cheese until smooth. one by one, add the caster sugar, egg, flour and crème fraîche until combined. heat the gelatine for 30 seconds in the microwave, add to the mixture and blend until smooth.
Step 3: For the base, crush the digestives until they become crumbs (you can do this in a sealed polythene bag with a rolling pin or in a food processor). Heat the butter in a small saucepan and pour in the crumbs, stirring until well mixed.
Step 4: Preheat the oven to 165°c/gas Mark 3. Grease a 20cm springform tin and press down the biscuit mixture with the back of a spoon until it’s 4mm thick. Bake in the oven for six minutes.
Step 5: Once the base has cooled, evenly spread the mincemeat over it, then pour over the cream cheese mixture.
Step 6: Turn the oven down to 110°c/gas Mark ¼, then bake the cheesecake for 25 minutes. The filling should have a slight wobble to it when cooked. Take it out and leave to set for two to three hours.
Step 7: For the frosted berries, dip the redcurrant bunches in the egg white, allowing any excess to drain, then dust with the caster sugar. Set aside to dry for five minutes, then place decoratively on top of your cheesecake.
Recipe by Regis Beauregard, head pastry chef at Balthazar, London
Wine expert Jane Parkinson recommends the perfect pairing.
Quinta do noval, 10-Year-old tawny port, £19.50, Fortnum & Mason
This tawny port has got Christmas written all over it. not just because it’s crammed with nut, fig and orange flavours but because it’s super versatile, too – enjoy it with your mincemeat, serve chilled as an aperitif or as an accompaniment to cheese.