200g(7 oz) plain digestive biscuits (you can use your favourite biscuits here too. Ginger ones are always nice)
100g(3.5 oz) butter, melted
The Filling
900g(2 lb) full fat cream cheese
250g(8 4/5) oz caster sugar (slightly finer than granulated)
2Tbspplain flour
2Tbspcornflourcornstarch in the US
250ml(1 cup) buttermilk (or plain yoghurt)
2tspvanilla paste
2tspfresh lemon juice
125ml(1/2 cup) full fat evaporated milk
250gChristmas puddingcrumbled up
Clementine Topping
2clementinespeeled and wedges separated
200g(1 cup) white sugar
125ml(1/2 cup) water
Instructions
Ideally, bake your cheesecake the day before you are planning to serve it.
Preheat oven to 200˚C (390˚F/180˚C Fan).
Grease, line and grease again, a 9 inch/23cm springform tin, including the sides.
The Base
I like to do this in a food processor as it’s so much easier and quicker. Place the biscuits in the food processor and pulse to get fine crumbs.
Add the melted butter (through the feed tube if you have one) and pulse until it’s all thoroughly mixed. You’ll end up with a mixture that looks like dark wet sand.
Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
Bake in the oven for 10 minutes. When done, I like to keep it out to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while I get the cheesecake done.
The Filling
In a tabletop mixer (or large bowl with handheld whisk), beat the cream cheese on medium-low until creamy for 1 minute. Add the sugar gradually during this minute in 2 additions.
Next, add the two flours, scraping down the sides if you have to.
Add vanilla, lemon juice and then the buttermilk, whisking for only about 30 seconds.
Finally, add the evaporated milk and crumbled Christmas pudding and whisk until just mixed, about 20 seconds. Don’t over beat. Check for lumps, squash the bigger ones with a wooden spoon but don’t worry about it too much.
Pour the mixture into the prepared tin gently.
Bake at the initial high temperature for 20 minutes. This aids the rise.
Reduce the temperature to 110˚C(230˚F/90˚C Fan) and bake for another hour. When done, the cake should still have a wobble in the middle.
Let it cool in the oven with the door slightly ajar for 1 hour.
Then cool completely at room temperature on your kitchen counter.
Finally, cover loosely with foil and refrigerate overnight. Serve straight from the fridge.
Clementine Topping
Place the sugar and water in a saucepan and bring to a boil.
Add the clementine wedges, and bring the mix back to a simmer.
Lower the heat right down, then simmer for 10 minutes, stirring occasionally.
Take it off the heat, cool to room temperature, then chill in the fridge until needed.
Serving
When ready to serve, take the cake out of the cake pan carefully.
Top with the glazed clementine wedges, along with the little bit of syrup.
Cut and serve up.
Notes
The total time does not take into account the total chilling time.When cutting cheesecakes, it’s a good idea to warm the knife in hot water, dry, then cut. Wipe between each slice. This will make your slices neat and clean looking.