Christmas Cake Cheesecake (No Bake)

Base

1. Melt the butter in a small saucepan over a low heat. Turn off the heat as soon as all the butter has melted.
2. Meanwhile place the biscuits in a large bowl and bash with the end of a rolling pin until you have fine crumbs.
3. Pour the butter into the bowl and stir so everything is well mixed.
4. Tip the buttery biscuit crumbs into a 20cm / 8inch springform tin, smooth out with the back of a spoon making sure it is pressed into all the corners, then press down all over, until you have a nice flat base.
5. Chill the base in the fridge while you make the topping.

Topping

1. Place the cream cheese, double cream, caster sugar, vanilla extract and brandy (if using) in a large bowl. Beat with an electric whisk until thick. (Take care not to over beat – you should stop immediately when you get to the point where the mixture is stiff and holds its shape / doesn’t fall off the beaters.)
2. Crumble in the Christmas cake, then stir the Christmas cake through the topping mixture until it is very well mixed in.
3. Remove the base from the fridge and spoon the topping mixture on top of the base. Use a table knife to spread the topping out evenly and smooth over the top.
4. Cover with cling film and place in the fridge until set (about 3 hours) or ideally overnight.

Decoration

1. Just before serving, peel and cut the clementines into thick slices.
2. Sprinkle with brown sugar and place on a baking tray. (One suitable for going under a very hot grill – not all are.)
3. Place the baking tray under a very hot grill for 5 minutes to caramelize the clementine slices – watch it like a hawk to make sure they don’t burn!
4. As soon as the clementine slices are nicely browned, remove from the grill and immediately use a fish slice, or similar, to transfer onto a plate and allow to cool for 5 minutes. You will need to be very gentle at this moment or they are likely to tear. (NOTE: Do not leave the clementine slices on the baking tray, as they are likely to stick!)
5. Remove the cheesecake from the springform tin and place on a serving plate or stand.
6. Decorate with the caramelized clementines, and serve!
7. (NOTE: You can just use fresh clementine slices if you prefer / don’t want the additional step of caramelization.)