Paul Fletcher’s Mince Pie Cheesecake


Paul Fletcher, Head Chef of Bar + Block Steakhouse shares the recipe for a twist on the classic mince pie in the form of this creamy cheesecake.

PLUS: Try this dish on Bar + Block’s delectable festive menu.

Serves 12  

• 150g digestive biscuits
• 75g butter
• 900g full fat cream cheese
• 200g caster sugar
• 200ml sour cream
• 45g plain flour
• 2 large eggs
• 1 egg yolk
• ½ tbsp. vanilla essence
• 200g mincemeat

1 Preheat the oven to 180C/350F/Gas 4.
2 Grease and line the base of a 23cm/9in spring form cake tin.
3 Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.
4 Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use back of a spoon or a potato masher). (this will make a thin biscuit layer. For thicker, add another 50g of biscuits)
5 Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling.
6 Reduce the oven to 160C/315F/Gas 2.
7 In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs and vanilla essence beating well between each addition (beat in rather than whisk as you don’t want to     incorporate too much air as this will affect the smooth surface of the cheesecake). Add mincemeat and mix well.
8 Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.
9 Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.
10 Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.

Recipe courtesy of Paul Fletcher for Bar + Block

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