Mince Pie Cheesecake
I discovered a version of this recipe a few years ago and I loved the sound of it. Being a big fan of cheesecake, the thought of adding festive spice and fruits to dreamy cream cheese, really appealed to me. The only thing missing is the pastry, but the buttery biscuit base and topping more then make up for it, in my book anyway. A perfect dessert for Christmas.
Mince Pie Cheesecake recipe
The base 100g organic unsalted butter 300g digestive biscuits (save 75g for the topping)
For the filling 500g mascarpone 180g light cream cheese 200g golden caster sugar 4 large organic eggs 1 small orange, finely grated zest 1 tsp vanilla extract 220g organic natural yogurt 250g homemade mincemeat
Topping 284ml sour cream 1 small orange, finely grated zest 1 tablespoon of honey Remaining biscuit crumbs
You will need a 23cm round tin, with removable base.
Line the base of the cake tin with baking parchment.
Melt the butter in a large saucepan or microwave. Crush the biscuits to fine crumbs in a food processor or by bashing them by hand using a rolling bin (very therapeutic) Stir into the melted butter. Tip the crushed biscuits and butter mixture into the lined cake tin. Smooth flat and place in fridge for at least half an hour to set.
Set the oven at 140c/120c fan/ gas mark 1. For the filling, put the mascarpone, cream cheese and sugar in the bowl of a food mixer/ or use hand mixer, and beat for a couple of minutes till smooth. Add the eggs, one at a time, beating each one in thoroughly before adding the next. Scrape down the sides of the bowl regularly with a spatula.
Add the finely grated zest of an orange and the vanilla extract. Stir in the yogurt with a spatula. Fold the mincemeat, stirring only enough to lightly ripple it through the cheese mixture.
Remove the cake tin from the fridge, pour in the filling. Bake in the preheated oven for an hour. You will find that the middle of the cheesecake will feel uncooked and wobbly, but that is the way it should be. Switch off the oven, close the door and leave the cake for a further hour.
Remove the cheesecake from the oven, allow to cool and refrigerate thoroughly overnight. Really important that the cheesecake sets in the fridge overnight!
For the topping, mix the sour cream, orange zest and a tablespoon of honey. Spread on top of the cheesecake and then scatter the top with the remaining biscuit crumbs. This dessert went down a storm with my family, hope you get the same reaction!
Merry Christmas from Moo Moo Cakes