Christmas Cake Cheesecake
A festive treat that is a mix of the flavour of a traditional fruit cake inside the creaminess of a baked cheesecake. Size for small households in a 15 cm cake. Serve with brandy-flavoured whipped cream for an extra festive taste.
In a small bowl, mix the fruit mince with sherry and set aside. This step can be done well in advance but at a minimum of about 15 minutes before use.
Preheat oven to 180 C non-fan. (160 C fan)
Grease the cake tin and add crushed walnuts. Shake the cake tin to coat all sides evenly.
Let any excess of the nuts settle on the bottom
In a food processor or large bowl, beat cream cheese, crème Fraiche and sugar for several minutes till evenly combined.
Add eggs and beat again for serval minutes till smooth, creamy consistency.
Add cornflour and beat again till well combined – several minutes.
Pour into the prepared tin, then pour the fruit mince mix, spreading it evenly around the cake tin as you pour. Use a knife to mix the fruit mince mixture gently through the cheesecake batter. The fruit mixture will settle to the bottom during baking.
Bake in preheated oven for 50 minutes. Check at 40 minutes. The cake should have a slight wobble in the middle.
Allow the cake to cool completely in the tin, then chill in the fridge for several hours.
Serve with thickened cream.
- Prep Time: 30 mins
- Cook Time: 50 minutes
- Total Time: 1 hour 2
- Yield: 6 slices
- Category: Cake
- Method: Baked
- Cuisine: Modern Australian
- Diet: Gluten Free
Ingredients
Filling
200 g (half a jar) of store-brought fruit mince – I use Robinson’s
1 tbsp Sherry
Lining for tin
30 g walnuts finely crushed
Oil or butter for greasing
Cheesecake
250 g cream cheese
130 g crème fraiche or thick pouring cream
80 g sugar
2 eggs
10 g cornflour
Instructions
In a small bowl, mix the fruit mince with sherry and set aside. This step can be done well in advance but at a minimum of about 15 minutes before use.
Preheat oven to 180 C non-fan. (160 C fan)
Grease the cake tin and add crushed walnuts. Shake the cake tin to coat all sides evenly.
Let any excess of the nuts settle on the bottom.
In a food processor or large bowl, beat cream cheese, crème Fraiche and sugar for several minutes till evenly combined.
Add eggs and beat again for serval minutes till smooth, creamy consistency.
Add cornflour and beat again till well combined – several minutes.
Pour into the prepared tin, then pour the fruit mince mix, spreading it evenly around the cake tin as you pour. Use a knife to gently mix the fruit mince mixture through the cheesecake batter. The fruit mixture will settle to the bottom during baking.
Bake in preheated oven for 50 minutes. Check at 40 minutes. The cake should have a slight wobble in the middle.
Allow the cake to cool completely in the tin, then chill in the fridge for several hours.
Serve with thickened cream.
Notes
This recipe makes one 15 cm round cheesecake. You need to use a deep springform cake tin and ensure that your cake tin does not leak. If unsure, line the tin with baking paper rather than do the nut crumb. Or use a solid tin and nut crumb, chill the baked cake for several hours before turning it onto a plate and then flipping it on the serving plate.
Keywords: boiled fruit cake , cheesecake Christmas baking