Christmas pudding cheesecake

Christmas pudding cheecaske final image (1)

Prep time: 30 mins
Cook: 30 mins
Serves: 10

By using a smaller amount of Christmas pudding between 10 servings, this cheesecake is an indulgent treat that is lower potassium than a traditional Christmas pudding.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
41.0g	Carbohydrate
565.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
41.0g	Carbohydrate	565.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

This is a tasty, alternative festive dessert, combining all the flavours of Christmas pudding with a creamy cheesecake. You have the option to make this a non alcoholic version.

Download recipe card

Ingredients

110g unsalted butter

200g ginger nut biscuits, crushed

1 teaspoon flaky sea salt (optional)

240g Christmas pudding

Zest of 1 orange

560g full fat cream cheese

300ml double cream

100g light muscovado sugar

2 vanilla pods

30ml brandy (optional)

30ml stout (optional)

2 clementines

Method

To make the base, melt the butter in a pan. Crush the ginger nut biscuits and add to the flaky salt (if using) and melted butter. Mix in a bowl to form a biscuit crumb.

Press into a 20cm round spring form cake tin, spreading the mixture in an even layer to the sides of the tin. Chill in the fridge for 30 minutes until set.

Put the Christmas pudding, brandy and stout (if using), with the orange zest into a blender and whizz to a puree.

Using an electric whisk, beat the cream cheese with the double cream, sugar and vanilla seeds and fold through the puree. Spread the mixture over the biscuit base and leave to chill in the fridge overnight.

The next day, peel the clementines, slice into rounds and place on a baking tray. Sprinkle them with a little muscovado sugar, then blowtorch or place under a grill until caramelised. Leave them too cool.

Release the cheesecake from the tin and arrange the clementines on top.

Food Facts

Carbohydrate

The main source of carbohydrate in this meal is from the biscuits and Christmas pudding. The total carbohydrate value has been provided for those who are trained in insulin adjustment.

Phosphate/potassium

This recipe does contain a reasonable amount of phosphate so if you have been advised to restrict your phosphate intake, try to stick to the recommended portion size. If you have been prescribed a phosphate binder, ensure you take them with this dish. This recipe contains Christmas pudding which is a high potassium food. However, as the amount of Christmas pudding used is divided between 10 portions the overall potassium content per portion is low. If you want to reduce the potassium content further, have a half portion.

Gluten free

Use gluten free Christmas pudding and ginger biscuits. Omit the stout.

Vegetarian

Most shop bought Christmas puddings are vegetarian and therefore this recipe is suitable for those on a vegetarian diet.

Healthier option

If you want to reduce the amount of sugar or fat you eat you could use reduced fat cream cheese, use low fat spread instead of butter for the base and try using a sweetener in place of sugar, or use half sugar and half sweetener. There is a very small amount of added salt in this recipe which takes it slightly above the range to be classified a low salt dish but you can omit this if you are trying to reduce the amount of salt you eat. You could also consider replacing the Christmas pudding with 8 pieces of chopped stem ginger, from a jar mixed with a couple of teaspoons of syrup and use lemon zest instead of orange. This will also make the recipe lower in potassium.

Cheaper option

Leaving out the alcohol will reduce the cost of the pudding. You could also use vanilla extract instead of vanilla pods.

Storage

Store in an airtight container in the fridge for up to 2 days.

Tips

To open the vanilla pod, run a small sharp knife, down the centre of the pod. Gently remove the seeds by running your knife along the edge and scraping out the seeds. Keep the vanilla pod in a container with sugar to make vanilla sugar.