I wasn’t going to start posting about Christmas *just* yet, in fact I was adamant that I’d wait til December, but then Sainsbury’s offered me a festive party hamper to give away and it involved A CHRISTMAS PUDDING AND SHERRY CHEESECAKE and, well, here we are.
Because who wouldn’t want to win a Christmas party hamper when there’s cheesecake involved?! Heck, I’d be up for that on a sunny day in July.
The hamper includes all you need to wow guests and make hosting a breeze, including an exciting new fizz to tickle the taste buds and a host of exceptional canapés from truffled arancini bites to mini Yorkshire puddings. YUM.
This prize caters for 12 people and includes:
- 4 x bottles of Sainsbury’s new Taste the Difference Crémant de Loire sparkling wine
- The ingredients and recipe to make Christmas Pudding & Sherry Cheesecake, a simple spin on a Christmas classic
- A selection of party food
It’s really simple to enter the comp, you just need to like this picture on Instagram and comment with which foodie item you’re most excited about devouring this Christmas! The winner will be chosen at random on Sunday the 20th of November. Only one entry per person will be counted and you must be over 18 and based in the UK for delivery of the prize.
And if you don’t win, you can still have a go at making the cheesecake as Sainsbury’s have kindly let me share the recipe…
- 200g ginger biscuits
- 75g butter
- ½ teaspoon ground cinnamon
- 1 orange
- 600g full-fat cream cheese
- 2 eggs
- 150g caster sugar
- 200ml double cream
- 4tbsp cream sherry
- 50g cooked and crumbled Christmas Pudding
- 2 tbsp granulated sugar
- Edible gold leaf, optional
- Preheat oven to 180°C. Line the base of a 23cm (9in) cake tin with baking parchment. Finely crush the biscuits in a food processor. Melt the butter and cinnamon and mix with the crumbs. Press firmly into the base of the tin and chill.
- Grate the zest of half an orange and place in a food processor with the cream cheese, eggs, sugar, cream and sherry. Whizz until smooth then mix in the Christmas pudding. Add the cream cheese mixture on top of the biscuit base and bake in the oven for 40 minutes.
- While the cheesecake is baking, use a zester to pare away the remaining orange peel (or use a potato peeler, peel off strips of rind and shred finely). Place in a small saucepan with 4tbsp water and the granulated sugar, boil for 5 minutes until syrupy and then allow to cool.
- Turn off the oven and open the door. Leave the cheesecake in the oven for 20 minutes, then remove. Once cooled, remove from the tin and decorate with the strips of caramelised orange peel and flakes of edible gold leaf.
Merry Eating! (It’s too early to say Merry Christmas…and the eating is one of the best parts anyway).