Mincemeat Cheesecake

Mincemeat Cheesecake

OK this was a bit of a make-it-up as you go along cheesecake. 

Base:

Pack of shortbread biscuits with a couple taken out and eaten, so maybe 200g

100g butter, melted

Filling:

Mincemeat to cover the biscuit base

2 x 250g pots of Phiadelphia light

300ml double cream

1-2 tbsp brandy or other of your choice

Juice of 1 lemon

Chocolate to drizzle over

Blitz the biscuits until crumbs.  Mix with the melted butter and press into the base of a loose bottomed 9" (23cm) tin.  Set in the fridge.

Cover the biscuit base with mincemeat of your choice , as thick or thin as you like.

Whisk the double cream and cream cheese with the lemon juice and brandy. Add sugar here if you like a sweeter filling. Pour over the mincemeat and leave in the fridge to set overnight.

Drizzle with melted chocolate in a fancy pattern and decorate as you will with fruit of your choice, or more chocolate !

Notes
You could add sugar to the base and the filling if you prefer a sweeter cheesecake.  You could mix the mincemeat into the cheesecake filling.  You could also set the filling using gelatine sheets.