- 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.
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