Leftover Xmas Cake Cheesecake
- Daniel
- Jan 11, 2023
- 2 min read
Updated: May 26
After making that frozen yogurt, this is the next idea that popped into my mind. To be honest, I have no idea that this would work. I just went with my gut. At the initial stage, I was thinking of using my tiramisu mascarpone as the base. But, something tells me that it will be too rich.
And so, this cheesecake base is born. I am still using that Xmas cake crumbs from my previous frozen yogurt recipe. Plus, I figured that I needed that extra tang from cream cheese and yogurt. As for the cookie crust, I still sticked to my Sablé Breton.
Mama Mia...
After I assembled the cheesecakes, I had a sneak taste and I told myself that something is still missing. That's when I somehow thought of a tea custard to balance everything out. A spiced Earl Grey tea custard to be exact. I guess the rest is history.
Ingredients:
(Serve 6)
Cheesecake:
Mascarpone, 200g
Cream Cheese, 80g
Greek Yogurt, 25g
Maple Syrup, 30g
Xmas Cake Homemade Crumbs, 200g + More Or Xmas Pudding Homemade
Assembly:
Sablé Breton Homemade
Cointreau / Grand Marnier / Rum, 6 TBSP
Earl Grey Custard:
Milk, 75g
Heavy Whipping Cream, 125g
Green Cardamom, 1
Ginger Freshly Grated, 1"
Earl Grey Tea Bags, 2
Egg Yolks, 2
Dark Muscovado Sugar, 25g
Equipment:
Oven
Hand / Stand Mixer
Sauce Pot
Directions:
Please visit my "How To Make Sablé Breton" page for the recipe.
Prepare the Cheesecake
Whip mascarpone in a large bowl until light and fluffy.
Add cream cheese and yogurt. Continue whipping until well combined.
Mix in maple syrup.
Fold in the Xmas cake crumbs until fully incorporated.
Chill in the fridge until ready to use.
Assemble the Cheesecakes
Preheat oven to 180°C (355°F).
Roll sablé breton dough to ¼" thick and cut out discs slightly smaller than your ramekins or glasses.
Bake on a parchment-lined tray for 6–8 mins until golden and crispy.
Cool slightly and place a disc into each glass or ramekin.
Spoon 1 tbsp Xmas cake crumbs into each, followed by 1 tbsp Cointreau.
Fill with the cheesecake mixture, packing tightly to avoid air pockets.
Chill in the fridge overnight.
Prepare the Milk Tea Custard
Add milk, cream, cardamom, ginger, and tea bags to a pot. Bring to a simmer.
Remove from heat, cover, and infuse for 5 mins.
Whisk egg yolks and sugar in a separate bowl until well combined.
Strain the milk mixture into the yolks, half at a time, whisking continuously.
Return to the pot and cook gently until slightly thickened (do not boil).
Pour custard over the chilled cheesecake mixture.
Tap to remove bubbles and chill for 4–6 hrs until set.
To Serve
Serve chilled, optionally garnished with more Xmas cake crumbs or spiced syrup.
Another awesome way to make use of leftover Xmas cake/pudding...
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