We’ve remixed the traditional Christmas Pudding by combining two festive favourites in this completely moreish Arnott’s Choc Ripple Fruit Mince Cheesecake. Built on an easy Choc Ripple base, this two-for-one treat is equal parts fruity and creamy and comes crowned with crowd-pleasing peaks of meringue!
Step 1 Base: Preheat the oven to 180°C or 160°C fan forced. Lightly grease a 24cm round fluted, loose-based tart tin.
Step 2 Place biscuits in a food processor and process until finely crushed. Add butter and process until combined. Press mixture into base of tin. Refrigerate.
Step 3 Filling: Beat cream cheese and sugar in a bowl with an electric mixer until smooth. Beat in egg and cream until combined. Stir in fruit mince.
Step 4 Pour over the base of the tart and bake for 30 minutes. Let cool in the oven with the door ajar to prevent the cheesecake from cracking, then refrigerate for two hours until chilled.
Step 5 Meringue: Combine sugar and water in a small saucepan. Heat until the syrup reaches a temperature of 110°C or soft ball stage on a sugar thermometer.
Step 6 Place egg whites and lemon juice in a medium bowl and beat until soft peaks form.
Step 7 Gradually add sugar syrup, beating constantly until thick and glossy.
Step 8 Remove tart from tin. Dollop meringue over the middle of the cheesecake and blow torch until golden. Serve topped with cherries.