This is a lovely simple recipe that you can enjoy during the Christmas and New year holidays, or if you have an extra Swan & Lion Christmas Pudding in the cupboard, at anytime of the year. Just remember that it needs to chill in the fridge overnight before serving.

The recipe is by one of my favourite chefs and TV presenters in the UK, Tom Kerridge. He’s a Bristol boy, like me. But his West Country accent is far better than mine!

Equipment Needed:

• Deep sided 20cm spring form cake tin
• Mixing bowls
• Food processor
• Electric hand whisk, if you have one. If not, a very spatula and strong whisk
• Small saucepan or microwave oven
• Spatula
• Grill/Fish grill (if you want to decorate the cheesecake with mikan slices)

Ingredients:

Method:

First make the base:

1. Put the biscuits in a bag and crush with a rolling pin or something heavy.
2. Melt the butter in the microwave or in a small pan.
3. Put the biscuits, sugar and salt in a bowl, add the melted butter and mix well.
4. Pour into the cake tin, spreading the mixture in an even layer to the corners and press down well. Chill in the fridge for at least 30 minutes until set.

Make the filling:

1. Cut the Christmas pudding into pieces and whizz in the food processor to make a purée.
2. Using an electric hand whisk, beat the cream cheese with the cream, sugar and vanilla essence, then fold in the purée. If you do not have an electric hand whisk, use a spatula and strong whisk and mix until smooth, then fold in the purée.
3. Spread the mixture over the biscuit base and leave to chill in the fridge overnight.

Decorate (optional):

• Peel the mikan and slice into rounds.
• Sprinkle with sugar, place on a tray and grill until the sugar melts and the mikan just start to burn. Allow to cool.
• Release the cheesecake from the tin and arrange the mikan on top.