Festive Cheesecake… By Lucy Simmons
December 16, 2014
A truly perfect dessert to make ahead, even Christmas Eve, chilled overnight ready for Christmas Day with no hassle. Its aromas and tastes are very festive, light and airy with a crunchy shortbread base, a great alternative to our traditional Christmas pudding. Beautiful served with ice cold cream.
- Prep: 20 mins
- Cook: 2 hrs
- Yields: 8-10 Generous
1. Line a loose bottomed cake tin (22cm diameter) and pre heat the oven to 140C/ gas mark 1. In a large saucepan mix together the melted butter and crushed shortbread. Tip the biscuits mixture into the base of the tin and firmly press down. Put in the fridge for 30 minutes to chill.
2. In a large bowl beat together the cream cheese and sugar, beat until smooth. Add the beaten eggs one at a time, beating well between each one. Add the zest of the orange and vanilla extract and beat for a final time. Add the sour cream and stir in also, stir in half the mincemeat and spread the rest on the shortbread base.
3. Pour this mixture over the chilled base and put in the oven for an hour. When the hour is over the cheese cake will still be wobbly and look uncooked, leave the cheese cake in the turned off oven for another hour. Remove the cheese cake from the oven, cool slightly and leave in the fridge overnight to set. When ready to serve scatter a handful of finely grated orange zest over the cheese cake.
Serve with lashings of ice cold cream, well it is to celebrate and feast. Enjoy.