This cheesecake is a great way to serve up mince pies this Christmas
(38 votes)
Cook: 3 Hours 35 Mins
Serves: 16
Price: 49p per serving
Nutritional Information
Each 103g serving contains
Energy
1661kj
397kcal
1661kj
397kcal
20%
Fat
28.8g
28.8g
High
41%
41%
Saturates
17.5g
17.5g
Med
88%
88%
Sugars
18.5g
18.5g
High
21%
21%
Salt
0.41g
0.41g
Med
7%
7%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1613kj/386kcal
Typical energy values per 100g:
1613kj/386kcal
Ingredients
2 packs of Asda Extra Special Deep Filled Mince Pies
100g butter
150ml double cream
3 tbsp icing sugar
250g tub Mascarpone
400g cream cheese
Method
1
Remove the lids from the mince pies and spoon the filling out into a bowl. Blitz the pastry cases into crumbs in a food processor (don't worry if there are some traces of filling attached to some of the pastry).
2
Melt the butter in a saucepan or microwave. Reserve 1/3 of the pastry crumb and set aside. Add the melted butter to the large part of the pastry crumb, stir well and then press the butter/crumb mixture into the base of a 20cm spring form baking tin.
3
Put in the fridge to chill while you prepare the filling: Whip the cream with the icing sugar to stiff peaks. Fold the cream, Mascarpone and cream cheese together, combining well. Stir through the mince pie filling. Remove the spring form tin with the base from the fridge, and fill with the mixture, making sure to press in all around the edges.
4
Smooth the top and return to the fridge for at least three hours. To serve, sprinkle the top with the reserved pastry crumb and carefully remove the spring form tin.