Instead of the traditional pudding this year, give this amazing Christmas fruit cheesecake a go! It’s full of all those delicious Christmassy flavours thanks to the delicious dried fruit that’s soaked in rum before being mixed through the creamy cheesecake filling. The base is lovely and light with plenty of nutmeg and cinnamon to bring that beautiful spice that just screams Christmas! The cheesecake is chilled in the fridge overnight so you can end your special feast with a lovely cool and creamy treat. Delish!
- 2 cups (220g) biscuit crumbs
- 125g melted butter
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 500g cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 200g mixed dried fruit
- 1 tablespoon dark rum
1. Mix all the base ingredients together and press into a greased 20cm springform tin then place in the fridge for 30 minutes.
2. Preheat the oven to 160 degrees C. In a large bowl, beat the cream cheese and sugar till smooth and creamy; add eggs, one at a time. Stir in dried fruit and the rum. Pour over the prepared base.
3. Bake in oven for 1 hour or until firm. Cool in oven with the door ajar. Once cool, place in the fridge and refrigerate overnight.
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.
Submit your article here