The big day may be over with for another a year but that doesn’t mean that we’re done with the feasting – as far as I’m concerned that doesn’t finish until the clock strikes January!
This rich, creamy cheesecake is the perfect dessert for this time of year and it’s full of festive flavours. It’s also a handy way to use up any leftover mincemeat that you might have hanging around.
200g biscuits (anything you like but ginger nuts or speculoos are nice)
600g cream cheese
100g sour cream
1 tsp vanilla paste
1 tbsp rum (or brandy)
dark chocolate decorations
Start by lightly greasing a spring-form cake tin and securely wrapping the base of it with foil. Pre-heat your oven to 170°c. Crush the biscuits and melt the butter before combing the two. Press this mixture firmly into the base of the tin, pushing it slightly up the sides. Pop this in the fridge to firm up whilst you make the filling.
Put the cream cheese and sugar in a large mixing bowl and beat them together until they are smooth and creamy. Add the eggs, one at a time, beating well after each one. Mix in the sour cream, alchohol and vanilla, making sure that it is well blended. Stir in the mincemeat by hand and then pour the mixture over the biscuit base. Give the tin a little shimmy to level things off before giving it a couple of sharp taps to knock out any excess air bubbles. Put the tin in a bain-marie and bake the cheesecake for about 1 hour.
Once it’s done it should have a little wobble in the middle but be a little puffed up and a little golden around the edges. Turn off the oven and take the cheesecake out of its water bath but leave it in the oven to cool. Once it’s room temperature move it to the fridge to chill for several hours, preferably overnight.
To serve, carefully remove the cheesecake from the tin and add a few dark chocolate decorations and perhaps a touch of sparkle to the top.