Here is a delicious cheesecake for Christmas. The mincemeat goes so well with the cheesecake and the cinnamon adds to the flavour. It can be made ahead of time if you wish and be kept either in the refrigerator for a few days or frozen for a week or two, perhaps even for New Year entertaining.
You will need a 20cm (8in) round shallow loose -base cake tin or springform tin.
Ingredients:
Base
- 175g (6oz) digestive biscuits
- 40g (1½ oz) caster sugar
- 1 teaspoon cinnamon
- 75g (3oz) butter
Filling
- 250g (9oz) full fat cream cheese
- 40g (1½ oz) caster sugar
- 2 large eggs
- 3 rounded tablespoons mincemeat
- 1 tablespoon lemon juice
Topping
- 150ml (5 floz) soured cream
- ½ level teaspoon cinnamon
Method:
Line the sides of the tin with a strip of baking parchment paper or Bake-O-Glide. Crush the biscuits finely, put them in a bowl, add the sugar and cinnamon and press very firmly into the base of the tin Put it into the refrigerator.
Heat the oven to Gas 5 /190C. In a bowl beat together the cream cheese and sugar with a wooden spoon until smooth. Gradually mix in the beaten eggs.
Mix the mincemeat with the lemon juice and spread it evenly over the biscuit base. Pour the cheesecake mixture on top.
Place the tin on a baking tray and cook for 25 minutes then remove it from the oven.
Mix together the soured cream and the cinnamon, and carefully spread it on top of the partially set cheesecake. Return it to the oven for another 15 minutes or until the cheesecake is almost set and the topping slightly coloured. Don’t cook it any more than this as it will set further as it cools.
Leave it to cool in the tin then remove the sides and put it in the refrigerator for a hour or so to set firmly.
Mix ½ teaspoon cinnamon with 1 teaspoon icing sugar and sprinkle over the top I hope you enjoy this as much as I do & I wish you a Happy Christmas.