Christmas Walnut and Mincemeat Cheesecake is a modern British recipe for the classic Christmas baked cheesecake incorporating mincemeat, mixed spice and walnuts into the cheese mix. The full recipe is presented here and I hope you enjoy this classic British version of: Christmas Walnut and Mincemeat Cheesecake.
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Here is a classic cheesecake adapted for serving during the Christmas season.
Ingredients:
For the base:
200 g digestive biscuits (Graham crackers) or ginger nuts
50 g Walnuts
100g (1/2 cup) butter melted
For the cheesecake:
500g (2 cups) cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
100 g (1/2 cup) caster sugar
2 tbsp cornflour
4 medium eggs
200g (1/2 jar) mincemeat
1 tsp mixed spice
100g Walnuts coarsely chopped, plus 8 walnut halves for garnish
100g soured cream
Method:
Grease and line the base of a 21cm diameter springform cake tin with baking parchment.
For the base, blitz the biscuits and walnuts in a food processor until fine then stir in the melted butter. Press into the base and up the sides of the prepared tin then transfer to the refrigerator to chill.
Meanwhile, whisk together the cream cheese and sugar in a large bowl until smooth. Beat in the cornflour and the eggs, one at a time. Stir in the mincemeat, mixed spice, walnuts and the soured cream. Pour the mixture into the biscuit base and scatter over the remaining walnut halves. Sit the tin on a baking tray then then transfer to an oven pre-heated to 140ºC, gas mark 1.
Bake for 90 minutes or until the cheesecake is set, with just a slight wobble in the centre. Allow to cool completely before chilling in the fridge for at least 4 hours (ideally overnight).
The following day, unmould the cheesecake and serve.
