Ingredients
Servings 8-10
Base
- 12 mince pies
- 1 tablespoon butter, melted
- ½ tablespoon butter
Filling
- 800 grams cream cheese
- 225 grams golden caster sugar
- 200 millilitres double cream
- 3 eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- Zest of ½ orange
Ganache
- 150 milliliters double cream
- 100 grams dark chocolate, chopped
- Zest of ½ orange,
Garnish
- Orange zest, Finely sliced
Preparations
1) Pre-heat the oven to 180°C (350°F) and grease a 23cm springform cake tin with the remaining butter.
2) In large bowl crumble 10 mince pies into fine crumbs and add the melted butter. Stir to combine.
3) Add the base to the cake tin and push down into one even layer.
4) Bake for 20 minutes. Remove from the oven and set aside to cool.
5) Meanwhile create the filling. In a large bowl, whisk together cream cheese and sugar until smooth.
6) Add eggs, cream, vanilla, cinnamon, nutmeg and orange zest. Stir until fully combined.
7) Pour cheesecake filling over cooled crust and smooth over.
8) Wrap the bottom and sides with tin foil and place in a deep roasting tin filled with 1 inch of water.
9) Reduce oven heat to 160°C and cook the cheesecake for 1 hour.
10) Next turn off the heat and leave in the oven for another 40 minutes with the oven door slightly open.Then place in the fridge until cool.
11) Once cool prepare the decadent ganache. Add the cream to a small pan over a medium heat and bring to a simmer then pour over the chocolate. Stir until glossy.
12) Pour ganache over the top and spread evenly. Slice the remaining mince pies and arrange around the edge of the cheesecake and finish with finely sliced orange zest.
13) You can either place in the fridge for 30 minutes and wait for a truffle like top to form or just serve immediately!
Enjoy!