'Christmas Pudding' Cheesecake
Made from a chocolatey, marshmallow outer layer with a creamy vanilla and raspberry swirl cheesecake core this one’s sure to be a real crowd pleaser for your loved ones! 😉

RECIPE:
For the Biscuit base:
- 250g crushed biscuits
- 75g butter
- 20g brown sugar
- 15g syrup
For the outer layer:
- 200g milk chocolate
- 50g butter unsalted
- 180g mini marshmallows
- 100g rice crispies or coco pops
For the glaze:
- 50g white chocolate
Cheesecake core:
- 1kg cream cheese
- 129g double cream
- 178g sugar
- 30ml vanilla essence
- 50g raspberry jam

Make the outer layer by mixing all the ingrediants and pressing into the bottom and up the sides of a round bowl.
Make the cheese cake core and fill in the centre of the bowl.
Make the topping and cover over the whole top surface of the cheesecake to the rim of the bowl.
Allow to cool in the fridge for 30 minutes and then invert onto a platter.
Melt the white chocolate and pour over the rounded top of the Cheesecake so it runs down the sides. Allow to set. Cut into slices to serve. Store in fridge.