Christmas Cheesecake

This festive Christmas cheesecake is the perfect holiday dessert! It’s a delicious, show-stopping recipe that will complete your sweet spread!


Hands down, our Christmas Cheesecake will be one of the best Christmas Cheesecake recipes you’ll ever taste! It’s simply unmatched! Whether you’re looking for ideas for your next family get-together or corporate function, our Christmas Cheesecake will be a delight for everyone.


The secret, quite literally, is in the sauce. Here we’ve made use of a sweet-and-sour blend by combing granulated sugar and mascarpone cheese with sour fruit preserves. The fluffiness of the double cream mascarpone cheese gives this Christmas Cheesecake volume- lots of volume. Generally served with Tiramisu, this Italian delight has a subtle, sweet taste that blends perfectly with the sour fruit preserves.

Why You Will Love This Christmas Cheesecake

  • Easy to prep
  • Refrigerator stable
  • Low-sugar dessert
  • Makes a great gift
  • Great for rainy day activities

And you make be asking, what is sour fruit preserve? Sour fruit preserves are containers of fruit with a tart taste concealed in a sugar or acid blend for preservation. A few tart fruits such as guava, grapes, tangerines, or cherries as shown in our Christmas Cheesecake. Sour fruit preserves are lovely to have on hand if your store-bought cherries aren’t so fresh as you’d like because they retain that tart taste over a long period.

After preparing this Christmas Cheesecake recipe, any other holiday cheesecake just won’t do, which is a good thing if you’re one to whip up hard-to-find gourmet confections during the holiday season.

How to Make Christmas Cheesecake

Before we get started, here are the tools that you will need:

EQUIPMENT NEEDED

  • 8-inch Cake tin
  • Parchment paper
  • Small pot
  • Blender
  • Round shape glass
  • Stand mixer w/paddle attachment
  • Spatulas

As well as mixing bowls and measuring cups.

INSTRUCTIONS

For full instructions, please view the recipe card below:

  1. Preheat the oven to 350°F (175°C).
  2. Grease an 8-inch (17 cm) cake tin and line the base and sides with parchment paper. Set aside.
  3. Prepare your crust by melting the butter and blitzing the cookies in a high-power blender until crumbled.
  4. Combine the ingredients and finally pat your crust ingredients into the cake tin.
  5. In a stand mixer fit with the paddle attachment, combine on low-speed Philadelphia and mascarpone cheese.
  6. Add in additional ingredients slowly then transfer into the cake tin.
  7. Bake in a preheated oven for 15 minutes at 350°F (175°C). Then, decrease the temperature to 250°F (120°C) and bake for 70 minutes.

For your 8-inch Cake tin, I would suggest using a leak-proof springform pan or bakeware round for this Christmas Cheesecake. Both will hold up against the cheese and preserve blends, as well as keep your crust intact without crumbling apart after removing it.


Also, because the meringue might stick to the sides, you want to either have a non-stick pan ready or a decent non-stick baking spray on hand. To ensure that the cheesecake is set before serving guests, we recommend that you prepare this two (2) to three (3) days beforehand. You don’t want to serve a half-stiff cheesecake to your guests, so preparing it a few days ahead of time will give it enough time to shape together. This is especially helpful if a step was missed or if more ingredients were added in.


If you’re also on the hunt for other Christmas Cheesecake ideas, then view our White Chocolate Raspberry Cheesecake Bars, Cherry Cheesecake Ice Box Cake, or our No-Bake Peanut Butter Cheesecake (this is divinely mouth-watering with Butterscotch Caramel Sauce).


And to entertain the kids, try your hand at our Funfetti Cheesecake– which has enough personality to keep the kids entertained (and full) for hours.


A quick and easy treat to enjoy this holiday season, our Christmas Cheesecake will be one for the history books- and just might become the start of a new holiday tradition.

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christmas cheesecake

Christmas Cheesecake


  • Author: Liz Thomson
  • Total Time: 0 hours
  • Yield: Serves 10 1x

Description

This festive Christmas cheesecake is the perfect holiday dessert! It’s a delicious, show-stopping recipe that will complete your sweet spread!


Ingredients

Scale

Crust

  • 3.5 oz cookies (such as petit beurre, digestives or cocoa shortbreads)
  • ¼ cup unsalted butter

For the Cheesecake

  • 9 oz Philadelphia style cheese
  • 9 oz mascarpone cheese
  • ½ cup granulated sugar
  • 3 tbsp corn or potato starch
  • 2 eggs
  • 3 egg yolks (save the egg whites for meringue)
  • 2 tbsp vanilla extract
  • 7 oz high quality sour fruit preserve (e.g. cherry or other red fruit)

For the Meringue

  • 3 egg whites
  • ¾ cup granulated sugar
  • 1 tablespoon corn or potato starch

Instructions

For the crust

  1. Preheat the oven to 350°F (175°C).
  2. Grease an 8 inch (17 cm) cake tin and line the base and sides with parchment paper.
  3. In a small pot melt the butter – do not overheat!
  4. Set aside to let it cool.
  5. Using a high power blender, blitz the cookies until crumbled into a powder.
  6. Add the melted butter and blitz together for a few more seconds just until combined.
  7. Add the crust into the tin and, using a round shaped glass, press firmly into the cake tin until it’s spread evenly across the base. Set aside.

For the Cheesecake

  1. In a stand mixer fit with the paddle attachment, combine on low speed Philadelphia and mascarpone cheese.
  2. Add sugar and mix on medium speed for 1 minute.
  3. Now add eggs and egg yolks, one at a time mixing on medium speed for 30 seconds after each addition. Add vanilla extract and mix for 1 more minute.
  4. Pour the cheesecake mixture over the base, being careful not to pour it too quickly or from high above (this will cause the crust crumbles to rise and mix with the cheese).
  5. Bake in a preheated oven for 15 minutes at 350°F (175°C). Then, decrease the temperature to 250°F (120°C) and bake for 70 minutes.

For the Meringue

  1. Start making the meringue approximately 10 minutes before the end of the cheesecake baking time.
  2. In a stand mixer fit with a whisk attachment, whip the egg whites on high speed for approx. 2 minutes until pale, thick and bubbly.
  3. Decrease the mixer speed to medium and start adding the sugar.
  4. Add 1 tablespoon of sugar at a time (this is very important – if you change the amount of sugar between the additions, the meringue will be flat and non-shapeable).
  5. Mix for 30 seconds after each sugar addition to let the sugar dissolve.
  6. Add the cornstarch (or potato starch) and mix for 1 more minute.

For the Toppings

  1. Once the cheesecake is baked, take it out of the oven (leave the oven on).
  2. Don’t worry if the cheese seems a bit wobbly, it’ll finish baking along with the meringue.
  3. Spread the fruit preserve evenly across the cheesecake.
  4. Top with the meringue, shaping it gently with a spoon to a desired design.
  5. Bake for 55 minutes at 250°F (120°C).
  6. At the 55 minute mark, take the cake out of the oven and rest it on a cooling rack.
  7. Do not take it out of the cake tin – let it cool completely on a kitchen counter overnight.
  8. The next morning, cut off any parts of the meringue that may be stuck to the cake tin and gently remove the cake tin.
  9. Transfer onto a cake stand, slice and serve.
  • Prep Time: 45 minutes
  • Cook Time: 1 1/2 hours
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

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