Spiced chocolate cheesecake with Christmas-cake crust is a festive spin on a classic favourite. Chocolate cheesecake is doubly creamy and delicious, and Christmas cake adds a wonderful spice. Celebrate your holidays with this decadent dessert.
Spiced chocolate cheesecake with Christmas-cake crust
- 100g ginger biscuits, crushed
- 100g Christmas cake, crumbled into pieces
- 50g butter, melted
- 200g full-fat cream cheese
- 400g ricotta cheese
- 75g castor sugar
- 3 large eggs, at room temperature
- 40g cocoa powder
- 30ml (2 tbsp) brandy (optional)
- 5ml (1 tsp) ground cinnamon
- 100g good-quality dark chocolate, melted
- 200g dark chocolate, melted, to decorate
- cocoa powder, to dust
Preheat the oven to 180°C and grease and line a 22cm spring-form cake tin.
In a food processor, pulse the crushed biscuits, Christmas cake and butter together until combined then press into the base of the lined tin.
Place the cream cheese, ricotta and sugar in a food processor and process until smooth. Add the eggs, cocoa powder, brandy, if desired, cinnamon and the cooled, melted chocolate and mix to combine. Pour the mixture over the biscuit base and bake in the oven until just set, 25 – 30 minutes. Turn the oven off and allow to cool in the tin. Once completely cool, refrigerate overnight.
To serve, unmould the cheesecake onto a cake stand and allow the cake to come back to room temperature before decorating with the melted dark chocolate and dusting with cocoa.