Want the traditional flavours of Christmas, but don’t fancy a hot pudding? Then this Christmasy cheesecake might just be the thing for you! This is also a great way of using-up leftover mince pies for a New Year treat. What’s more, this is a no-bake cheesecake, so it’s really easy to prepare.
Prep time: 25 minutes/Cook time 5 minutes/Serves 8 (+over-night chilling)
Ingredients:
75g salted butter, plus extra for the tin
200g ginger biscuits
2 large mince pies (about 100g), broken up, plus extra to decorate
100g mincemeat (home-made or store-bought)
500g full-fat soft cheese
300g double cream
50g icing sugar, sifted
finely-grated zest and juice of 2 oranges (plus extra zest to decorate)
Method:
Butter the base and sides of a 20cm springform cake tin and line with baking parchment.
Melt the butter in a saucepan over a low heat (or carefully in a microwave). Blitz the ginger biscuits to fine crumbs in a food processor, then add the mince pie pieces and pulse a few times to break up further. Add the butter and pulse to combine. Tip the mixture into the tin and press into an even layer using the back of a spoon. Transfer to the refrigerator and chill for 30 mins.
If the mincemeat has pieces of suet, warm in a saucepan over a low heat to melt the suet, then leave to cool completely. Briefly whisk the soft cheese to loosen, whisk in the cream and icing sugar until the mixture is holding its shape. Add the orange zest and juice and the mincemeat, and whisk again briefly to combine.
Spoon the cheesecake mixture over the base and smooth using a spatula or spoon. Chill for 8 hrs (over night) until set. Decorate with mince pie pieces and orange zest, then serve.
