A tried and tested recipe at many Christmas dinners if you aren’t a fan of traditional Christmas Pudding. Buttery gingerbread base topped with a sweet and chunky white chocolate mascarpone middle, glazed with a mulled wine jelly, this couldn’t get more Christmassy if you tried!
Start by adding your gingerbread biscuits into a food processor, and blend until you have achieved a uniform crumb texture. If you don’t own a food processor, add the biscuits into a zip lock bag, and hit with a rolling pin until you have no large lumps.
Melt the butter in a microwave safe jug for two 30 second bursts.
Add the butter to the biscuit crumbs and add the salt. Stir to evenly combine.
Line a loose bottomed cake tin, with parchment paper and grease with butter.
Add your biscuit base and flatten as evenly as your can around the tin. You want to come up the sides slightly for this, you can use the bottom of a drinking glass. Place into the fridge to set for at least 10-15 minutes.
To make the cheesecake centre, start by adding the mascarpone and icing sugar into a mixing bowl. Stir to evenly combine.
Melt half the chocolate in a microwavable safe jug 3 for two second bursts.
Finely chop the remaining 100g chocolate. Add both the melted and chopped chocolate into the mascarpone mix. Using a whisk to combine the mixture. Add the mixture onto the chilled biscuit base. Pop back into the fridge to cool.
To make the mulled wine layer, add all the ingredients into a saucepot expect the gelatine leaves. Set the heat to low/medium and you want to boil off as much alcohol as possible otherwise the gelatine won’t set when you come to cool in the fridge.
Reduce by at least a half, then add the gelatine leaves. Stir until they have dissolved. Allow to cool until room temperature. Pour over your cheesecake and pop back into the fridge overnight.
Serve the next day with a little icing sugar