Celebration cheesecake

Line a 26 centimeter cake tin with baking paper.

Slice the christmas pudding and christmas cake into 1 centimeter slices, roughly half a kilo.

Press the slices into the bottom of the cake tin to form an even base, using fingers or a cup to squish it down firmly.

Set the cake tin with the base aside.

In a mixing bowl or food processor, add cream cheese, sour cream, brandy, vanilla, nutmeg, caster sugar, and 3 eggs.

Whisk the mixture on medium to high speed until completely smooth and glossy, about 2 minutes.

Pour the cheesecake filling into the prepared cake tin, smoothing it out to the edges with a spatula.

Tap the tin lightly on the bench to remove air bubbles and ensure a smooth top.

Cover the cheesecake with a piece of foil, reflective side facing down, to protect it from water in the steam oven.

Place the cheesecake in a steam oven set to 100 degrees Celsius for one hour.

After cooking, transfer the cheesecake to the fridge and let it cool for at least 3 hours, ideally overnight.

Once cooled, transfer the cheesecake to a plate for serving.

Garnish with a mixture of berries, such as strawberries, blueberries, and raspberries, arranging them naturally on top.

Equipment Needed

Spice Level:

Allergens