Christmas-spiced mini-cheesecakes with a Brandy cream recipe
Great British Bake Off's Rosie Brandreth-Poynter is here to spice up your Christmas... with cheesecake
Is it even Christmas if you don't cover everything you eat in brandy cream?! Mince pies. Check. Turkey. Why the heck not? Christmas-spiced mini cheesecakes? Why yes, they sound delicious – and will also be covered in brandy cream.
We love Rosie Brandreth-Poynter's recipes. If you don't know by now, Rosie is a vet, and baker, who appeared on everyone's favourite TV show, the Great British Bake Off in 2019. She made it all the way through to week nine, just missing out on the final thanks to Patisserie Week. Since the show, she’s been kept busy juggling both careers as a baker and vet – and even combines the two cooking up tasty pet-friendly treats.
But this isn't a pet-friendly treat today. It's a human-friendly treat which you're definitely going to want to mix up a batch up, stat! Rosie has teamed up with Liebherr, excellent makers of all things chilled and cool (yes, we're talking fridges, freezers, and fridge-freezers) for this one.
Rosie says, "This is all the flavours of Christmas in a cheesecake, as an alternative pudding. Warming spices, citrus flavours and brandy combine within a silky baked topping, set on a ginger biscuit base." Oof. We are sold.
Christmas spiced mini-cheesecakes with a brandy cream
- ...For the base...
- 200g ginger biscuits, crushed finely
- 90g melted butter
- ...For the cheesecake...
- 280g full fat cream cheese (at room temperature, this makes it much easier to combine with the other ingredients)
- 70g dark brown soft sugar
- 1 tbsp plain flour
- 1 tsp vanilla extract
- 1/2 tsp mixed spice
- 2 medium eggs
- 100ml buttermilk (or 50ml milk mixed with 1 tsp lemon juice and set aside for 5 minutes to separate)
- Zest of 1 lemon and 1 orange
- ...For the brandy cream topping...
- 100ml double cream
- 30g soft brown sugar
- 2 tbsp brandy
- A good pinch of salt
- Food colour, if desired
- Preheat the oven to 160C fan (180C conventional). Place two strips of baking paper in a cross in each hole of a 12 hole muffin tin, and grease the bottom and sides. This will enable you to lift the cheesecakes out once they have cooled. Alternatively, use a loose bottomed mini 12 hole tin if you have one. Still grease well.
- Make the biscuit base by crushing the biscuits, either in a food processor, or in a ziplock bag with a rolling pin. Mix the biscuit crumbs with the melted butter (melted either in a saucepan over a low heat, on carefully in the microwave).
- Spoon a tablespoon full of biscuit mix into each of the muffin holes and press down firmly, a flat end of a rolling pin works well for this. Pop in the fridge to firm up.
- To make the cheesecake layer – beat the cream cheese and sugar together in a large mixing bowl until smooth, add the rest of the ingredients (flour, vanilla, spice, eggs, buttermilk and zest) and mix until smooth, try not to incorporate too much air (a silicone spatula is ideal, try to avoid using a whisk).
- Transfer the mix to a jug and pour into the muffin holes, spreading equally between 10 muffin holes.
- Bake for 15 minutes until the cheesecake just have a very slight wobble in the middle (if they have domed slightly, don’t worry, they will settle as they cool). Turn the oven off and leave to cool for half an hour before removing and allowing to cool completely before removing from the tin.
- Make the brandy cream (best added just before serving) by whisking the cream, brandy, sugar and salt together until firm peaks form. Spread or pipe on to the cheesecakes. Store in the fridge.