Mince Pie Cheesecake

 This is the easiest Christmas pudding you will ever make!

Prepare  a good few hours befor you want to eat it, as it needs time to chill.


I made the mixture and then filled 3 x portions for two ramekins and put them in the freezer. A success! So I can say this freezes very well.

I have also made a low fat Philadelphia version with Elmlea and it was also very good. You could substitute your favourite jam for the mincemeat, and give it a fruit topping to ring the changes.


300g full fat cream cheese (Philadelphia)
75g icing sugar
150ml double cream (or Elmlea whipping)
10ml Whisky
100g Posh Mincemeat 

For the biscuit base;
150g Digestive biscuits (crushed)
75g melted butter
15ml Whisky

Method
1. Stir the butter and whisky into the biscuits and press firmly into a 20cm springform baking tin, or straight into a ceramic serving dish - whatever you have - to form the base.
2. Whisk the cream cheese and icing sugar until smooth, then add the cream and whisky.
3. Whisk until the mixture has thickened, then lightly stir in the mincemeat.
4. Spread the topping over the biscuit base.
5. Chill overnight in the refridgerator to firm up (if you can wait that long) and enjoy!

For an extra Christmas touch you can decorate it with a few dried fruits, glace cherries, cinnamon sticks and star anise.


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