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Mincemeat cheesecake

Mince pie cheesecake with mulled wine and a cherry sauce

This festive spin on a classic comes from Catherine Fulvio of the Ballyknocken Cookery school

Serving: Serves 10 to 12


For the mulled wine 

  • 200ml red wine
  • 100g light brown sugar
  • 1 star anise
  • 1 cinnamon stick
  • Quarter tsp all spice
  • 1 orange, sliced


For the mulled wine sauce

  • 100ml juice from the cherries
  • The mulled wine
  • 1 tbsp arrowroot with 2 tbsp cold mulled wine, to thicken
  • For the base
  • 15 digestive biscuits, crushed finely
  • Half tsp ground ginger
  • 1 orange, zest only
  • 100g melted butter

For the filling

  • 3 tbsp butter
  • 75g raisins
  • 2 medium apples, peeled and diced
  • Half tsp ground cinnamon
  • Generous pinch of nutmeg
  • 60ml soft brown sugar
  • 3 tbsp rum
  • 400g cream cheese
  • 120g caster sugar
  • 1 orange, juice only
  • 100ml cream
  • 2.5 gelatine leaves, soaked in 120ml cold water
  • 200ml cream, lightly whipped
  • 200g cherries in syrup, drained and roughly chopped
  • Orange zest, to decorate


To prepare the mulled wine

  1. Add the red wine, sugar, orange, allspice, cinnamon and star anise to a saucepan and simmer gently until the flavours blend. Remove from the heat.

To prepare the mulled wine sauce

  1. Add the cherry juice to the mulled wine.
  2. Dissolve the arrowroot in the cold mulled wine and add to the saucepan.
  3. Return to the heat and stir until the liquid begins to thicken.
  4. Remove from the heat and allow to cool slightly. 

To make the base

  1. Line the base and sides of a 20cm springform baking tin with parchment.
  2. Place the crushed biscuits, ground ginger and orange zest into a bowl. Pour over enough melted butter to cover the ingredients and mix well then spoon into the base of the springform tin, flattening with the back of a spoon. Leave in the fridge to set for half an hour.

To make the filling

  1. Combine the apple, butter, raisins, cinnamon, nutmeg, brown sugar and rum, and cook over a low heat until the apple is softened. Leave to cool completely.
  2. Heat the 100ml of cream in a saucepan until hot. Squeeze out the excess water from the gelatine leaves and whisk it into the hot cream until smooth and dissolved.
  3. Whisk together the cheese, caster sugar and orange juice together, as well as the warm cream, with the gelatine and fold in the whipped cream. 
  4. Stir the raisin and apple mix together with the cherries. Spoon the mixture into the biscuit base and leave in the fridge for at least three hours.
  5. To serve, carefully unlock the springform tin, place on a cake stand or pretty platter, drizzle with the mulled wine sauce and finish with the zest of an orange.