Treat yourself to some decedent desserts, it’s Christmas in July! Indulge in one of these festive sweets, they are sure to be the perfect end to your Christmas feast.
Chocolate Gingerbread – You’ll Need:
- 100g packet of chocolate instant pudding mix
- 450g chocolate cake mix
- 4 eggs
- 1 ½ tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 2 tsp chilli powder
- ½ cup molasses
- ½ cup sour cream
- ½ cup vegetable oil
- ½ cup water
- 200g dark chocolate chips
- 200g white chocolate
- 1 tbsp milk
- Preheat oven to 180ºC. Line a 20cm slice tin with baking paper.
- Place pudding mix, cake mix, eggs, spices, molasses, sour cream, oil and water in a large bowl and beat on medium speed for 2 minutes until well combined. Stir in dark chocolate chips. Pour cake batter in prepared tin.
- Bake for 40 minutes or until cake pulls away from sides of pan and cake springs back when touched lightly. Cool in tin 15 minutes before inverting onto a wire rack and let cool completely before icing.
- Melt white chocolate and milk together and spread over cooled cake.
Baked Blueberry Cheesecake – You’ll Need:
- 175g biscuits
- 75g melted butter
- 175g blueberries
- 450g cream cheese
- 150g caster sugar
- 1tsp vanilla extract
- 4 eggs, lightly beaten
- Icing sugar
- Preheat the oven to 180°C. Butter the sides and base of a cake tin (24cm in diameter).
- Place the biscuits in a food processor and whiz until quite fine. Alternatively, place them in a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin so that it is nice and even. Spread the blueberries over the base and allow to chill in the fridge while you make the topping.
- Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until smooth and creamy. Pour over the top of the blueberries and then bake in the oven for 40 minutes or until it is pale golden and should only wobble very slightly when you gently shake the tin.
- Allow to cool in the tin for about 10 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Transfer to a serving plate. Sprinkle over a few blueberries then dust with icing sugar. Cut into slices to serve.
Recipe: Lifestyle Food
Check out our Pinterest page for more Christmas cooking ideas.