Baked Christmas Cheesecake
How to make Baked Christmas Cheesecake
Prep Time: 25 minutes | Cook Time: 60 minutes | Serves: 10
Ingredients
- 250 g Queen’s Danish Butter Cookies, crushed (for base)
- 100 g Pure Valley unsalted butter, melted
- 500 g Westacre Cream Cheese, softened
- 250 g Emporium Selection Mascarpone
- 150 g White Mill caster sugar
- 3 large eggs
- 1 tsp White Mill vanilla extract
- Zest of 1 orange
- 1 tbsp White Mill plain flour
- 1 pack Kringle & Co Chocolate Drizzle Stars, crushed (for topping)
- Fresh raspberries, to serve
Method
- Preheat oven to 160°C (fan-forced). Grease and line the base of a 23 cm springform pan.
- Place butter cookies in a food processor and blitz to fine crumbs. Add melted butter and pulse until combined. Press firmly into the base of the pan. Refrigerate while preparing filling.
- In a large bowl, beat cream cheese, mascarpone, and sugar with an electric mixer until smooth. Add eggs one at a time, beating after each addition. Stir in vanilla, orange zest, and flour.
- Pour filling over chilled base and smooth the top with a spatula. Place pan on a baking tray and bake for 55–60 minutes, or until edges are set but the centre has a slight wobble.
- Turn off oven, leave door slightly ajar, and allow cheesecake to cool for 1 hour inside. This prevents cracks.
- Transfer cheesecake to fridge and chill for at least 2 hours before serving.
- Just before serving, sprinkle crushed chocolate drizzle stars over the top and scatter with fresh raspberries.
Pro Tip: For extra festive flair, drizzle the cheesecake with melted white chocolate before adding the toppings — it gives a snowy, Christmas look.
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