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–+ servings

Brandy Cheesecake

Sisley White
Treat yourself to a heavenly dessert experience with this brandy cheesecake. Using up leftover brandy cream this Christmas cheesecake is the perfect Christmas dessert. It is so fun to make and is so delicious you'll be licking the bowl.
5 from 3 votes
Prep Time 25 minutes
Total Time 25 minutes
Course Dessert, Party Food
Cuisine American, British, International
Servings 12 slices
Calories 540 kcal

Equipment

Ingredients
  

Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter (melted)

Christmas Cheesecake Filling

  • 600 g Philadelphia cream cheese
  • 120 g icing sugar
  • 300 ml Brandy cream (top up with double cream / heavy cream if you don't have enough brandy cream)
  • 1 zested orange zest (optional)
  • ½ tsp ground cinnamon (optional)

Decoration

  • 150 ml double cream
  • Sprinkles

Instructions
 

Biscuit Base

  • Break up the biscuits in a food processor, or put them in a plastic sandwich bag and use a rolling pin to break them up.
    300 g digestives
  • Melt the butter in 10-second bursts in the microwave and mix it into the biscuit crumbs when it's melted.
    150 g unsalted butter
  • Add the buttery crumbs to the cake tin and press down firmly to compact them into a layer.
  • Leave the base to set in the fridge.

Brandy Cheesecake Filling

  • In a bowl whisk the Philadelphia cream cheese and icing sugar until smooth with an electric hand whisk.
    600 g Philadelphia cream cheese, 120 g icing sugar
  • Stir in the Brandy cream (with the double cream if you need it). Then whisk again until combined and thick.
    300 ml Brandy cream
  • (Add the orange and cinnamon at this point if you want to).
    1 zested orange zest, ½ tsp ground cinnamon
  • Remove the biscuit base from the fridge and spoon in the creamy filling. Level it out and chill it in the fridge for a few hours or even over night. You could also freeze it for a few hours if you are short on time.

Decoration

  • Using an electric whisk, whip up the double cream until it starts to thicken.
    150 ml double cream
  • Add the double cream to a piping bag with a star nozzle. Pipe the cream around the outside of the cheesecake.
  • Decorate with your favourite sprinkles.

Nutrition

Calories: 540kcalCarbohydrates: 33gProtein: 6gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 120mgSodium: 298mgPotassium: 148mgFiber: 1gSugar: 19gVitamin A: 1540IUVitamin C: 0.3mgCalcium: 97mgIron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

I would love to hear what you thought about this recipe. Please leave a comment on the blog post.