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We always manage to have some Christmas cake leftover, this cheesecake gives the cake a new lease of life, the ideal dessert for New Year’s festivities or an alternative for a Boxing Day buffet. It is quick and easy to make and can be made ahead of time. It’s so light and easy to eat it has even converted some of my family who doesn’t like Christmas Cake! 

I use a 20cm springform cake tin to make this cheesecake

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300g leftover Christmas cake

250g digestive biscuits

100g butter

400g cream cheese

250g mascarpone cheese

100g caster sugar

75g golden caster sugar

100ml double cream

3 large eggs

1 teaspoon mixed spice 

3 tablespoon Baileys

Zest of 1 orange

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Method:

1. Preheat the oven to 140 C fan 

2. Crush the biscuits in a bag with a rolling pin, add ½ tsp of mixed spice.

2. Melt the butter then add the biscuits, mix well, then use to line the bottom of a 23cm springform tin, press down with your hand. Crumble over a layer of Christmas cake (about half) and press down lightly. Chill.

4. Whip the double cream, then add the cream cheese, mascarpone, sugar, and eggs, beat well with an electric mixer, until well combined. Stir through ½ tsp mixed spice, Baileys and zest.

5. Crumble in the rest of the Christmas cake and mix through the cream mix, then pour on top of the biscuit base.

6. Bake in the oven for 30 minutes, then turn off the heat and leave in the oven until cool, it should still have a wobble. 

Once cool refrigerate overnight or at least 3 hours, then remove from the tin. (I heat a sharp knife in boiling water and cut around the edge of the tin before releasing, to give a neater edge.