Ginger Christmas Pud Cheesecake With Ginger Sauce Recipes

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GINGERBREAD CHRISTMAS PUDDING WITH ORANGE HARD SAUCE



Gingerbread Christmas Pudding with Orange Hard Sauce image

Categories     Cake     Mixer     Ginger     Dessert     Steam     Christmas     Orange     Spice     Brandy     Winter     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 20

Hard Sauce
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons brandy
1 teaspoon grated orange peel
Pudding
Nonstick vegetable oil spray
11/4 cups all purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 large eggs
1/2 cup orange marmalade
1/4 cup mild-flavored (light) molasses
1 teaspoon grated orange peel

Steps:

  • For sauce:
  • Combine all ingredients in small bowl; stir to blend well. (Can be made 4 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
  • For pudding:
  • Coat inside and center tube of 6- to 8-cup pudding mold or Bundt cake pan with nonstick spray, then generously with butter. Sift flour and next 6 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, then marmalade, molasses and orange peel. Add flour mixture and beat just until blended. Transfer batter to prepared mold. Cover mold tightly with foil.
  • Place steamer rack in large pot. Place pudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain level, about 1 hour 15 minutes. Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20 minutes. (Can be made 1 day ahead. Cool completely. Return to mold; cover and chill. Resteam 45 minutes to heat through, then turn out of mold.) Transfer pudding to platter. Cut pudding into wedges; serve with sauce.

GINGER SPICE CHEESECAKE



Ginger Spice Cheesecake image

Cinnamon, nutmeg and a secret ingredient make this mouthwatering cheesecake anything but ordinary. Cool and creamy with just the right amount of spice...it's absolutely irresistible!

Yield Serves 16

Number Of Ingredients 9

38 gingersnap cookies, finely crushed (2 cups cookie crumbs)
3 tablespoons butter, melted
1 1/3 cups plus 3 tablespoons sugar
3 packages (8 ounces each) cream cheese, softened
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs
1 tablespoon vanilla extract

Steps:

  • 1. Heat the oven to 350°F. Wrap aluminum foil around the outside of a 9-inch springform pan.
  • 2. Stir the cookie crumbs, butter and 3 tablespoons sugar in a medium bowl. Press the crumb mixture into the bottom and 1/2 inch up the sides of the pan.
  • 3. Bake for 10 minutes or until the crust is lightly browned. Remove the pan from the oven. Let the crust cool in the pan on a wire rack for 20 minutes.
  • 4. Beat the cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until the mixture is creamy. Beat in the soup, cinnamon and nutmeg. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Pour the batter into the pan.
  • 5. Bake for 55 minutes or until the center is almost set. Let the cheesecake cool in the pan on a wire rack for 2 hours. Cover and refrigerate for 4 hours or overnight.

GINGER & CHRISTMAS PUD CHEESECAKE WITH GINGER SAUCE



Ginger & Christmas pud cheesecake with ginger sauce image

A set pudding is perfect for entertaining - this one has a creamy texture, dotted with fruit sponge and ginger loaf

Provided by Lucy Netherton

Categories     Dessert

Time 1h35m

Number Of Ingredients 13

flavourless oil , for greasing
2 x 200g tubs full-fat cream cheese
100g mascarpone
1 tsp vanilla paste
2 medium eggs
100g caster sugar
1 ½ tbsp plain flour
100g Christmas pudding , crumbled (use an individual one if you don't have any leftover, or a rich fruitcake)
1 ball stem ginger from a jar, plus 5 tbsp syrup from the jar
¾ Jamaican ginger loaf cake, sliced into 1.5-2cm-thick slices
100g dark brown muscovado sugar
100g butter
100ml double cream

Steps:

  • Heat oven to 170C/150C fan/gas 5. Grease and line a roughly 1.3-litre ovenproof pudding basin with 4 strips of baking parchment, criss-crossing the bowl like spokes of a wheel. Beat the cream cheese, mascarpone, vanilla, eggs and sugar with an electric mixer until combined and light. Fold in the flour, Christmas pud and stem ginger, then spoon into the prepared tin. Carefully put in the oven.
  • Check after 1 hr - it should be set with a slight wobble; you may need to give it 10 mins more. Remove and allow to cool slightly (it will puff up, then sink a little). Brush with 1 tbsp ginger syrup, then arrange the ginger loaf cake on top, pressing to form a base. Brush with 1 tbsp more syrup, then place a saucer on top to press down. Chill for at least 4 hrs (or up to 2 days).
  • To make the sauce, bubble together all the ingredients plus 3 tbsp ginger syrup in a saucepan until syrupy. Turn the cheesecake out onto a serving plate and serve with the hot ginger sauce.

Nutrition Facts : Calories 640 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

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