Mince Pie Cheesecake With Brandy Cream

I am not even joking, I think this is the nicest cheesecake I've ever had... All of its layers are equally delicious, with a shortbread biscuit base, covered with mincemeat, then the actual cheesecake mix and its all topped off with brandy whipped cream and orange zest. I just can't get enough of it and all its flavours scream CHRISTMAS! We usually make this cheesecake the night before serving so that it's fully set and ready for the next day, but it should be fine if it has been setting in the fridge for at least six hours. Serve at your next festive event and enjoy!

Happy Baking!

The Chai Home 😋

INGREDIENTS

Approx 16 servings

For the base

• 300g of shortbread or all butter biscuits

• 100g of butter

For the mincemeat layer

• Approx 4x tbsp of mincemeat

For the cheesecake mix

• 600g of cream cheese (full fat)

• 300ml of double cream

• 120g of sieved icing sugar

• 1x tsp of vanilla extract

• juice of 1x clementine (save the zest for decorating)

• juice of 1x small lemon

For the decorating

• 100g double cream

• 3x tsp of brandy

• 1x tsp of vanilla extract

• zest of clementine

METHOD

For the base

Start by well blitzing the shortbread biscuits in a food processor until they are finely crumbed.

Now add the butter to a saucepan and melt on a low heat.

Transfer the biscuit crumbs to the melted butter and mix together until fully combined, then transfer to your deep 23cm loose bottomed cheesecake tin and compress the mixture down into the tin, forming a thick base.

Refrigerate for 15 minutes and then spread the mincemeat over the whole base, forming a nice even layer.

For the cheesecake mix

Add the cream and the cream cheese to a free standing mixer and mix together until thick.

Then add the vanilla extract, clementine and lemon juice and mix together again.

Now add the sieved icing sugar and mix one last time (every now and then stop mixing, get a spatula and push down any mixture on the sides so that it's all used up).

Pour the mixture evenly over the cheesecake base until it has all been used up and smooth out the top a little with a spatula if needed.

Pop it into the fridge for at least six hours but preferably overnight to ensure it's fully set.

When ready remove from the fridge and begin decorating.

For the decorating

Whisk the double cream in a mixing bowl until it forms whipped cream and add the brandy and vanilla extract.

Transfer to a piping bag with a star-shaped nozzle and decorate the cheesecake as desired.

Finally, sprinkle over the clementine zest, serve and enjoy!

Merry Christmas!