Christmas mincemeat cheesecake

for 8 people

Food writer and cookbook author.

This cheesecake can be frozen for up to 3 months. Thaw overnight in the refrigerator. Great served topped with fresh berries.

Ingredients

200 g	Plain biscuits, gluten-free if desired, crushed (Main)
75 g	Butter, melted
3 tsp	Powdered gelatine
2 Tbsp	Orange juice
200 g	Cream cheese (Main)
3 Tbsp	Icing sugar
300 ml	Cream (Main)
¾ cup	Fruit mince (Main)

Line the base and sides of a 20cm loose-based cake pan with baking paper.
Combine the crushed biscuits and butter and mix well. Press onto the base of the cake pan. Chill for at least 20 minutes.
Meanwhile, soften the gelatine in the orange juice.
Beat the cream cheese and icing sugar until smooth. Whip the cream until thick. Fold into the cream cheese mixture.
Dissolve the gelatine over hot water or in the microwave then mix into the fruit mincemeat. Fold into the cream filling.
Spoon into the lined cake pan and smooth the top. Chill overnight to set.