Christmas Cheesecake

christmas cheescakes

Christmas Cheesecake

No ratings yet
This is a delicious cheesecake recipe that will make a perfect addition to your holiday dessert table.
Servings: 8
Calories: 620


  • 4 Tbsp butter or margarine
  • 2 oz caster sugar superfine granulated
  • 6 oz ratafias finely crushed
  • 1 tbsp rum

for the filling

  • 12 oz full fat soft cheese
  • 3 eggs separated
  • good pinch of ground Mixed Spice All Spice / Pumpkin pie spice
  • few drops of rum essence
  • 4 oz caster sugar superfine granulated
  • 2 level tbsp plain flour All purpose
  • 1 tbsp ground almonds
  • 1/4 pint double or whipping cream
  • 2 oz chopped mixed peel
  • 2 oz glace cherries chopped
  • 1 oz sultanas golden raisins
  • 1 oz nuts chopped
  • grated rind of 1 orange

for the topping

  • 1 1/2 cups icing sugar confectioners sugar, sifted
  • 1 egg white lightly whisked
  • small sprigs of holly
  • accompaniments you may need these
  • Ratafias


  • Preheat an oven to 160°C, 325°F, gas mark 3.
  • Melt the butter or margarine and sugar in a saucepan over a gentle heat and stir in the ratafia crumbs and rum.
  • Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
  • Soften the cheese in a large mixing bowl. Beat in the egg yolks, mixed spice, rum essence, 50 g (2 oz) of the caster sugar, the flour, ground almonds and cream.
  • Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
  • Fold lightly but thoroughly into the cheese mixture, together with the peel, fruit, nuts and orange rind.
  • Spoon the mixture into the prepared tin and smooth the surface.
  • Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
  • Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
  • Sift the icing sugar into a bowl. Add the egg white and beat to give a stiffish smooth icing.
  • Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
  • Spoon the icing over the top of the cheesecake and chill for 2-3 hours.
  • Decorate with small sprigs of holly or a similar Christmas decoration.
Calories: 620 kcal
Carbohydrates: 72 g
Protein: 8 g
Fat: 35g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 149 mg
Sodium: 336 mg
Potassium: 189 mg
Fiber: 1 g
Sugar: 53 g
Vitamin A: 1081 IU
Vitamin C: 4 mg
Calcium: 82 mg
Iron: 1 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating