Christmas Pudding Cheesecake Recipe

Crush the digestive biscuits until they resemble fine crumbs. Mix in the melted butter until well combined.

Press the biscuit mixture into the base of a 20cm springform tin, ensuring it is evenly spread out. Place in the refrigerator to set for 30 minutes.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add in the double cream and vanilla extract, and continue to beat until well combined.

Gently fold in the crumbled Christmas pudding and orange zest.

Pour the cheesecake mixture over the set biscuit base, smoothing out the top with a spatula.

Place the cheesecake in the refrigerator and allow it to set for at least 6 hours, or overnight if possible.

Before serving, decorate the top of the cheesecake with edible gold stars.

Slice and serve!