Method

Heat oven to 170 degrees

The display of this cheesecake revolves around the fact that it’s going to be the shape of a Christmas Pudding so you’ll need to grease and line an ovenproof pudding bowl and you’ll need something along the lines of a 1 litre bowl To line this, cut long strips of baking parchment, criss-crossing the bowl like spokes of a wheel until all the bowl is covered so you avoid leakages and it’ll be easy to remove from the bowl in one piece

To start you need to beat all the cream cheese, mascarpone, vanilla, eggs and sugar with an electric mixer until all combined. Then fold in the flour, your broken up Christmas pud, stem ginger and spoon the mix into the prepared bowl and place into the oven

Have a check after an hour and it should be set but with a slight wobble. I’ve sometimes had to wait an extra 10/15 minutes longer until I was happy with the consistency.

Remove from the oven and allow to cool slightly, still in the pudding bowl

Brush the top with a tablespoon of ginger syrup and arrange the sliced ginger loaf cake on top, pressing down to form the base of the cheesecake. When you’ve done one layer, brush another tablespoon of ginger syrup over the top to secure it an then then place a plate on top to press it down.

At this point, stick it in the fridge to chill down and leave for at least 6 hours before serving. This cheesecake will lasts for up to 2 days in this manner

To make the ginger sauce, bubble together all the ingredients and the left over 3 tablespoons of stem ginger syrup in a saucepan until very syrupy. Carefully turn the cheesecake out onto a serving plate and serve with a jug of the hot ginger sauce