Mince Pie Cheesecake

  • Lightly grease and line the base and sides of the tin with baking parchment.
  • Place the digestive biscuits into a food processor to create crumbs, alternatively place the biscuits into a plastic bag, tie to secure and bash with a rolling pin.
  • Empty the crumbs into a mixing bowl, stir in the melted butter and mixed spice, add the zest of 1 orange.
  • Press the crumb mixture onto the base of the tin to create a layer.
  • Place the mascarpone, double cream, Grand Marnier, flour, sugar and eggs into a separate mixing bowl and whisk together until smooth.
  • Scatter half of the broken mince pies over the biscuit base. Pour over the cheesecake mixture. Finish with the remaining mince pie pieces dotted on top.
  • Tear 2 pieces of foil, sit 1 piece vertical and the other horizontal, crossing in the middle. Place the cheesecake tin in the middle and scrunch the foil up around the tin.
  • (This will protect the cheesecake whilst steaming and allow easy removal from the cooking pot) Place a further piece of foil over the top of the tin and secure.
  • Place the trivet into the cooking pot and pour in 250ml of water.
  • Sit the cheesecake onto the trivet and secure the lid, ensuring the steam release valve is closed.
  • Cook on Dessert setting, High for 50 minutes.
  • Manually vent. The cheesecake should have a slight wobble towards the centre.
  • Carefully remove the cheesecake and sit on a wire rack. Remove the foil outer and leave until completely cool.
  • Remove from the tin, place into the refrigerator and chill until cold.
  • Delicious served with caramelised oranges.
Cooking Time

50 mins

Preparation Time

20 mins




For this recipe you will need an 18cm loose bottomed, non-stick, high sided, round cake tin.

  • 150g digestive biscuits
  • 35g melted butter
  • ½ tsp mixed spice
  • Zest of 2 oranges
  • 400g Mascarpone
  • 100ml double cream
  • 75ml Grand Marnier
  • 1 ½ tbsp plain flour
  • 100g golden castor sugar
  • 2 large eggs
  • 250g shortcrust pastry mince pies