Nothing quite sums up the taste of Christmas than a mince pie with brandy cream! As i’m not a huge lover of pastry, I decided to set about trying to make a cheesecake as a twist on the classic mince pie, that incorporated all these festive flavours in a delicious dessert perfect for the upcoming holiday season.
I actually had the idea to turn the classic Christmas mince pie with brandy cream into a cheesecake last year, but just never got round to it. So when I was asked to be part of Wren’s Christmas Kitchen Campaign to post a recipe of a twist on a Christmas classic, I jumped at the chance.
If i’m honest it took several attempts to get this recipe right. Too much brandy, not enough brandy, consistency issues to name but a few problems but I got there in the end and I am pretty pleased with the result. A delicious biscuit base, lovely Christmasy mincemeat and a rich creamy brandy flavoured filling.
Mince Pie and Brandy Cheesecake
This is a no bake recipe and doesn’t take too long to prepare, but it does need plenty of chilling time. Ideally I would prepare it the night before you want to serve it and chill overnight.
- 300g biscuits (I used oaty biscuits, but you can use digestives)
- 80g butter
- 500g cream cheese
- 200g icing sugar
- 411g jar mincemeat
- 4 tbsp brandy
- 2 tbsp Irish cream liquor
- 2 tsp gelatin
- 60mls hot water
- For the base, crush the biscuits into fine crumbs. This can be done in a food processor or similar gadget. You can do it the old fashioned way like I remember doing it as a kid by putting the biscuits in a sealed plastic bag and bashing it with a rolling pin.
- Melt the butter. I did this by warming on the hob in a small saucepan over a very low heat- be careful not to burn the butter as it will affect the taste.
- Pour the butter into the biscuit crumbs and mix well to combine.
- Transfer to a prepared cake tin pushing down the mixture with a wooden spoon, and then finally your fingers to create a firm biscuit base.
- Refrigerate for about an hour.
- Add cream cheese to a mixer bowl (you could also use a hand held mixer) and mix on a low speed until nice and soft.
- Slowly add the icing sugar and mix on a low speed until it is all incorporated and the mixture is nice and smooth (a splash guard on your mixer is very useful at this stage).
- Mix the alcohol and hot water in a small bowl and sprinkle the gelatin on top. Mix well until all the gelatin is dissolved. If it is still quite grainy then warm the bowl gently over a pan of hot water, stirring continuously until it is nice and smooth.
- Allow to cool a little and add the liquid to the cream cheese mix and mix on a low speed until smooth and creamy.
- Now it’s time to construct your cheesecake. Remove the biscuit base from the fridge and add a layer of mincemeat. I found that a 411g jar was about the perfect amount for our 8 1/2 inch cheesecake, but you can add more or less depending on your taste. If you are really daring you can try making your own mincemeat!
- Then add your cream cheese filling smoothing it out as evenly as possible. Refrigerate to set for at least 4 hours or overnight.
- When set use a flat knife around the edge of the cheesecake before removing. I found using a cake tin with a loose base and a clasp made removal easy.
- I decorated my cheesecake with a simple sprig of holly and a light dusting of icing sugar.
- Done! Time to enjoy a slice!
This recipe will feature in the Wren’s Christmas Kitchen Calendar which you can see here, there are lots of lovely recipes to try which are all twists on Christmas classics
NB. I am a home cook, and have had no formal training in preparing food. So these are just recipes that I use at home for the family. Whilst I have taken time to try and be as accurate as possible, some of the quantities are approximate. I am always keen to learn, so if you think the recipe can be improved upon please take the time to comment below.
I would love to hear what you think of the recipe, and please let me know if you give it a go!