GLUTEN-FREE HONEY RICOTTA CHEESECAKE WITH A WALNUT BISCUIT BASE
This no-bake cheesecake is best made the night before, which is perfect if you’re entertaining!
PER SERVING 373 cals, 29g fat, 14g sat fat, 21g carbs
SERVES 12
200g (7oz) gluten-free biscuits, we used Hobnobs
100g (3½oz) toasted walnuts
150g (5oz) unsalted butter, cubed
For the filling:
350g (12oz) full-fat cream cheese
250g (9oz) ricotta
45g (1½oz) icing sugar
3tbsp honey, plus extra to serve
1tbsp vanilla extract
For the decoration: (optional)
1-2 figs, cut into thin wedges
30g (1oz) pomegranate seeds
15g (½oz) toasted walnuts, chopped and coated in edible glitter
You will need:
18cm (7in) springform cake tin, approx 7.5cm (3in) deep, greased and lined
1 In a food processor, blitz the biscuits and walnuts to fine breadcrumbs. Melt the butter, then pour into the biscuit and nut mix, and combine. Press into the tin in an even layer.
2 Set aside in the fridge for 30 mins.
3 Meanwhile, make the filling by whisking the cream cheese, ricotta, icing sugar, honey and vanilla until thick and fluffy. Scrape down the sides halfway through.
4 Spoon the mix onto the biscuit base and smooth over. Set in the fridge overnight or for at least 4 hrs.
5 Bring the cheesecake to room temperature 30 mins before you want to serve. Remove from the tin, and decorate. We used figs, pomegranate seeds, chopped walnuts and extra honey.
TIP Here’s another idea for decorating your cheesecake, top with your favourite berries – cranberries, raspberries...
TOFFEE APPLE CHRISTMAS PUD
Even dyed-in-the-wool Christmas pudding haters will adore this caramel-coated delight!
PER SERVING 700 cals, 38g fat, 20g sat fat, 77g carbs
SERVES 8-10
For the pudding:
4 Granny Smith apples, peeled, cored and chopped into small cubes
100g (3½oz) sultanas
150g (5oz) dark muscovado sugar
2tbsp whisky
175g (6oz) unsalted butter, softened, plus extra for greasing
3 large eggs
175g (6oz) self-raising flour
1tsp cinnamon
4tbsp milk
50g (1¾oz) pecans, toasted and roughly chopped
For the whisky caramel:
200g (7oz) caster sugar
20g (¾oz) butter with sea salt
2tbsp whisky
200g (7oz) whipping cream
Dried apple slices, to decorate
You will need:
2ltr (3½pt) pudding basin, well greased, plus baking parchment, foil and string
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