Christmas Cheesecake

Creamy, indulgent and gloriously festive, finished with a generous drizzle of Messyface Fruit & Sesame Spread. Christmas dessert just got a little messier!

Gluten-Free Christmas Cheesecake

Serves 8–10

Ingredients

For the base:

• 200g gluten-free digestive biscuits
• 90g melted butter

For the filling:

• 500g full-fat cream cheese
• 100g icing sugar
• 250ml double cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Zest of 1 orange

To finish:

• Generous drizzle of Messyface Fruit & Sesame Spread

Method

1. Crush the GF biscuits and mix with melted butter. Press firmly into a lined 20cm springform tin. Chill for 30 minutes.
2. Beat the cream cheese, icing sugar, vanilla, cinnamon and orange zest until smooth.
3. Whip the double cream separately until soft peaks form, then gently fold into the cream cheese mixture.
4. Spoon over the biscuit base, smooth the top and refrigerate for at least 6 hours, preferably overnight.
5. Just before serving, generously drizzle with Messyface Fruit & Sesame Spread.
6. Festive, creamy, indulgent and utterly irresistible!

Save this one for your Christmas table and let’s get gloriously messy!