Tiff's Christmas Day Pudding...

Tiff's Christmas Day Pudding...

White Chocolate Cheesecake with Cranberries and Pistachios

It's Christmas Eve Eve and it's time to start prepping for the big day. We know this seems totally crazy but there are people out there who don't like Christmas Pudding. We know right! Well whilst secretly judging them we still need to have something for them for their afters.

Now, if like us, you spend a lot of time (and money) in a certain high street coffee shop you may have noticed a handmade Christmas Tiffin bar on the shelves. A chocolate and orange slice with digestive and ginger biscuits topped with white chocolate, cranberries and pistachios. Back in July Pret's Love Bar provided inspiration for another cheesecake and it went down so well we decided to use their Christmas bar as inspiration for our pudding, so enter the White Chocolate Cheesecake topped with cranberries and pistachios.

For the cheesecake we went for this BBC Good Food recipe (sans the Rhubarb Compote) and tweaked it slighty. Chocolate and ginger biscuits replaced oatcake biscuits in the base. These were wizzed up in the food processor and mixed with melted butter. The mixture was then pressed into the prepared tin and baked for 10 minutes. It is then cooled and the tin is given a foil and clingfilm coat for its second bake later (this stops the water getting in from the bain marie).

Next white chocolate is added to cream to and gently heated in a pan until melted, and then leave to cool. Next mix together the cream cheese, eggs and vanilla essence. Add the cooled chocolate mixture and combine until smooth, then poor onto the base.

Put the tin into a deep roasting tray and half-fill it with boiling water. Bake for 1 hour. Once done (your cheesecake will still have a wobble) switch the oven off and, with the door slightly ajar, leave to cool for 1-2 hours. The foil is then discarded and the cheesecake can be covered with cling film and chilled in the fridge.

To finish, make a simple white chocolate ganche with added orange zest, and decorate with the ganache, cranberries and pistachios.

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