Two Christmas Cakes for the price of 1 & 1/2

Cheesecake with Pineapple Fruit Cake Base

Our Magical Mistress and Cheesecake Queen, Sandra, has outdone herself! She’s taken a classic Christmas Fruit Cake, improved it with a tropical twist, paired it with a traditional cheesecake, and then combined the two into something entirely new. Giving us two Christmas cakes for the price of one and a half!

To begin, she adds a tin of pineapple to a basic Christmas fruit cake mixture, giving it extra moisture and festive flavour. Just before it goes into the oven, divide the mixture between two tins: about 80% in one tin and 20% in the other. Bake both as usual.

The larger cake becomes your Pineapple Christmas Fruit Cake, while the smaller one becomes the deliciously fruity base for your Christmas Cheesecake.

Pineapple Fruit Cake Ingredients

• 450g can crushed pineapple (undrained)
• 500g mixed dried fruit (use a mix of sultanas, raisins, currants, etc.)
• 125g butter
• 1 cup sugar
• 1 teaspoon mixed spice
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon bicarbonate soda
• 2 eggs
• 1 cup plain flour
• 1 cup self-raising flour
• 2 tablespoons brandy (optional)

Method

1. Line a two deep 20cm round cake tins with baking paper, bringing the paper 5cm above the edge.
2. In a saucepan, combine pineapple, dried fruit, butter, sugar, spices, and bicarbonate soda.
3. Stir over heat until sugar dissolves, bring to the boil, and boil uncovered for 3 minutes.
4. Allow mixture to cool completely.
5. Preheat oven to 170°C
6. When cold, add eggs and sifted flours. Mix well.
7. Spread ⅘ of the mixture into one tin and ⅕ into the second.
8. Bake for 1½ hours or until cooked.
9. When hot from the oven, douse large cake with a little alcohol (optional) to keep moist.
10. Cover and leave in the tins until completely cold.

Base

1. After the cheesecake base is cooked. Cool cheesecake base completely before starting.

Cheesecake Filling

• 2 blocks (500g total) cream cheese
• 300ml thickened cream
• ¾ cup caster sugar
• 1 tablespoon gelatine (dissolved in a little water and microwaved for 10 seconds)
• 1 teaspoon vanilla essence
• 1 teaspoon each of cinnamon, nutmeg, mixed spice
• ¼ teaspoon ginger
• A dash of brandy (optional)
• 1 block white cooking chocolate, melted

Method

1. Beat cream cheese until smooth.
2. Add caster sugar and mix until dissolved.
3. Add thickened cream and vanilla essence; mix well.
4. Stir in melted white chocolate.
5. Add dissolved gelatine and mix thoroughly.
6. Add spices and brandy; mix until smooth and well combined.
7. Pour over the cooled fruit cake base.
8. Refrigerate until set.

Once set, remove from the tin and serve chilled. The result is a beautifully festive dessert — rich, creamy cheesecake with a spiced, fruity Christmas cake base that smells and tastes like the holidays.