A twist on a classic cheesecake recipe - try this Christmas spiced cheesecake recipe for your dessert on Christmas Day.
Ingredients
200g digestive biscuits, broken into chunks
50g Western Star Chef's Choice Premium Cultured Unsalted Butter, melted
300g cream cheese, softened
175g golden caster sugar
25g plain flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp mixed spice
350ml creme fraiche
3 eggs, beaten
1 tbsp vanilla extract
Zest of 1 orange
250g strawberries, sliced
1/2 orange, juiced
1 tbsp brandy
1/4 icing sugar
3 tbsp flaked almonds, toasted
Method
Preheat the oven to 150°C. Line a round, 20cm tin (with a removable base) with baking paper and set aside
Place the digestive biscuits in a food processor and blitz until fine crumbs form. Add the melted butter and blitz again to combine. Place the crumbs into the baking tin and press evenly onto the base to form a smooth surface. Transfer into the fridge while you prepare the filling
In a large bowl, mix together the cream cheese, caster sugar, flour and spices. Stir in the creme fraiche, eggs, vanilla extract and orange zest until the mixture is combined. Pour the mixture in the tin, and carefully place in the oven (onto the lowest shelf).
Bake for 50-55 minutes or until the cheesecake becomes firm around the edges, but still has a slight wobble in the centre. Turn off the oven, and leave the cheesecake to cool completely inside. Once cooled, transfer into the fridge to chill for 3 hours or overnight
Place the sliced strawberries, orange juice, brandy, and icing sugar in a bowl and toss to combine. Set aside for 5 minutes
To serve, remove the chilled cheesecake from the tin and transfer it onto a serving plate. Top with the marinated strawberries and scatter over the flaked almonds
