Risalamande cheesecake with orange curd is a fresh take on the classic Danish Christmas dessert. Here you get a creamy cheesecake inspired by risalamande (the Danish Christmas rice pudding with almonds and whipped cream), topped with an aromatic orange curd.
The combination of sweet and fresh makes this dessert a sure winner, and it is a lovely way to give the traditional flavours of Christmas a new twist.
The base is made from crushed pebernødder (small Danish spiced Christmas biscuits), which give a spiced, crunchy foundation that pairs perfectly with the creamy risalamande cheesecake filling and the fresh orange. The orange curd on top adds not just flavour but also a beautiful colour, and when you cut the cake you will see it run in a thick layer down through the slice – irresistible.
This risalamande cheesecake is the perfect dessert for cosy Christmas dinners where you want to surprise with a new interpretation of the classic. It can be made ahead and kept in the fridge, which makes it easy and practical to serve.
Risalamande cheesecake with orange curd – a fresh Christmas dessert
Risalamande cheesecake with orange curd is a dessert that elegantly marries tradition with something new. The risalamande brings the familiar creamy sweetness we associate with Christmas, while the orange curd adds a freshness that lifts the dessert in a whole new way.
It is an obvious choice for anyone who loves risalamande but would also like to try something new. The pebernødder base brings a spiced warmth that highlights the other flavours. The orange curd on top gives a handsome finish that makes it an impressive finale to the Christmas dinner.
This cheesecake is not only a treat for the taste buds but also very practical, as it can be made the day before. That makes it perfect for busy Christmas days, when your time is better spent with your guests, enjoying the season.
Serve it as it is, or with a little extra orange zest on top for an added aromatic touch.
Risalamande cheesecake with orange curd
Ingredients
Biscuit base
- 225 g pebernødder (or vaniljekranse, Danish butter biscuits) small Danish spiced Christmas biscuits
- 100 g butter
Risalamande cheesecake
- 3 1/2 leaves gelatine
- 100 g cream cheese, plain
- 100 g icing sugar
- 1 vanilla pod, seeds scraped out
- 300 g cooked rice pudding (risengrød) Danish-style rice porridge cooked in milk
- 80 g blanched almonds, finely chopped
- 325 ml whipping cream (38% fat)
Toppings
- 1/2 batch orange curd – click here for the recipe
- Candied almonds (brændte mandler), roughly chopped
- White chocolate, in shavings or chopped
- Pale chocolate balls (white or milk chocolate)
- Edible gold flakes
You will also need
- Springform tin/cake ring, 18-20 cm
- Acetate cake collar
Method
Biscuit base
- Line the base of a springform tin with baking parchment, then fit an acetate collar around the inside of the ring. If using a cake ring, place it on a chopping board with a sheet of baking parchment underneath and line the inside of the ring with the acetate collar. You can also set it directly on the serving plate.
- Melt the butter in a saucepan, and blitz the pebernødder to a fine powder. Stir the pebernødder into the butter and tip the mixture into the tin.
- Press it out well so the whole base is covered, and press it down firmly so the base is compact.Chill in the fridge while you make the filling.
Risalamande cheesecake
- Soak the gelatine leaves in a large bowl of cold water for 10-15 minutes.
- Whip 300 ml of the cream to soft peaks. Pour the remaining cream into a small saucepan; this is where you will melt the gelatine once it has softened.
- Beat the cream cheese, icing sugar and vanilla seeds together until lump-free, then stir in the rice pudding and the chopped almonds. Finally add the whipped cream and fold everything together well.
- Heat the cream in the saucepan and turn off the heat. Squeeze the water out of the gelatine and melt it in the hot cream.
- Once the gelatine cream has cooled to lukewarm, pour it into the cheesecake filling in a thin stream, stirring well as you go.
- Pour the filling over the biscuit base and smooth the top with the back of a warm spoon.
- Return the cake to the fridge and let it set for at least 3 hours – or preferably overnight.
Risalamande cheesecake with orange curd
- Release the cake from the tin, acetate collar and any baking parchment – and set it on the serving plate.
- Spread the top with orange curd to about 1 cm from the edge.
- Scatter with candied almonds and chocolate shavings, and decorate the cake with the chocolate balls and gold flakes.
Nutrition
Premium
