White Christmas Cheesecake
One of my favorite holiday dishes at the Cheesecake Factory is this White Chocolate Peppermint Bark Cheesecake. This festive dish is finished off with whipped cream, peppermint candies, and chopped chocolate.
Ingredients
Pudding
- 2 tsp mixed spice
- 300 mml thickened cream
- 500 g cream cheese
- 1 tbsp vanilla extract
- 100 g frozen or fresh cherries
- 3 tsp gelatine powder
- 100 g matured fruit & Christmas pudding
- 2/3 cup sugar
- 40 g pistachio
Decoration
- 1/2 cup fresh cherries
- 100 g white chocolate
- 40 g pistachio
Instructions
- In a medium mixing bowl, whip cream until firm peaks form. Cover and place in the refrigerator.
- In a small dish, combine gelatine and 1 1/2 tablespoons boiling water. Set aside after a quick mix to blend.
- Allow two pieces of baking paper to overflow the sides of a 5-cup size pudding mould.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until no lumps left. Scrape down the edges and bottom as needed, and beat in the sugar, vanilla, and mixed spice until well blended. Gradually whip in the gelatine mixture while the mixer is running until it is completely incorporated.
- Fold whipped cream into cheese mixture carefully. Combine the crumbled Christmas pudding, pistachios, and chopped cherries in a large mixing bowl. Transfer the mixture to the prepared pudding basin as fast as possible. Refrigerate for six hours or overnight until hard, smoothing the top of the pudding with the back of a spoon.
- When ready to serve, turn the pudding onto a serving platter and peel away the baking paper. Drizzle with chocolate sauce that has been gently cooled, then top with crushed pistachios and whole and split cherries.
Tried this recipe?Let us know how it was!