top of page

Leftover Xmas Cake Cheesecake

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:

  1. Please visit my "How To Make Sablé Breton" page for the recipe.

  2. Prepare the Cheesecake

  3. Whip mascarpone in a large bowl until light and fluffy.

  4. Add cream cheese and yogurt. Continue whipping until well combined.

  5. Mix in maple syrup.

  6. Fold in the Xmas cake crumbs until fully incorporated.

  7. Chill in the fridge until ready to use.

  8. Assemble the Cheesecakes

  9. Preheat oven to 180°C (355°F).

  10. Roll sablé breton dough to ¼" thick and cut out discs slightly smaller than your ramekins or glasses.

  11. Bake on a parchment-lined tray for 6–8 mins until golden and crispy.

  12. Cool slightly and place a disc into each glass or ramekin.

  13. Spoon 1 tbsp Xmas cake crumbs into each, followed by 1 tbsp Cointreau.

  14. Fill with the cheesecake mixture, packing tightly to avoid air pockets.

  15. Chill in the fridge overnight.

  16. Prepare the Milk Tea Custard

  17. Add milk, cream, cardamom, ginger, and tea bags to a pot. Bring to a simmer.

  18. Remove from heat, cover, and infuse for 5 mins.

  19. Whisk egg yolks and sugar in a separate bowl until well combined.

  20. Strain the milk mixture into the yolks, half at a time, whisking continuously.

  21. Return to the pot and cook gently until slightly thickened (do not boil).

  22. Pour custard over the chilled cheesecake mixture.

  23. Tap to remove bubbles and chill for 4–6 hrs until set.

  24. To Serve

  25. Serve chilled, optionally garnished with more Xmas cake crumbs or spiced syrup.


Another awesome way to make use of leftover Xmas cake/pudding...

Recipe Video:




Комментарии


bottom of page