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.
