Christmas Pudding Cheesecake using Digestive Biscuits

Method

Digestive Almond Crust

1. Spread the ground almonds out on a baking tray and toast or roast them for 5-10 minutes until they are lightly golden, shaking the tray after 3-4 minutes.
2. Rub some butter around the inside of an 8”/20cm round dish or loose-bottomed tin.
3. Crush the biscuits into fine crumbs, add the toasted almonds and stir to combine.
4. Gently melt the butter.
5. Add this to the biscuit crumb and almond mixture and stir to combine.
6. Tip the mixture into the prepared dish and smooth the top.
7. Chill the biscuit base.

Christmas Pudding Cheesecake

1. Measure the cream and cream cheese and beat them together.
2. Put the Christmas pudding, brown sugar, rum or fruit juice into food processor.
3. Finely grate the orange rind into the processor bowl.
4. Pulse into a puree.
5. Tip the puree into the cream and cheese bowl and gently mix the two together.
6. Tip the mixture onto the prepared biscuit base and smooth the top.
7. Chill for at least an hour.

Orange Topping

1. Put the tapioca and sugar into a bowl, add a quarter of the orange juice and stir to make a smooth paste.
2. Heat the remainder of the juice in a saucepan.
3. Just before it comes to the boil, pour the juice into the bowl and stir to combine.
4. Immediately pour everything back into the saucepan.
5. Bring to the boil while stirring until the sauce becomes translucent.
6. Remove from the heat and leave to cool for 15 minutes.
7. Pour the topping over the cold cheesecake, spreading it out to the edges.
8. Immediately chill the cheesecake.
9. Before serving decorate the top with sprigs of fresh rosemary.