Mince pie cheesecake
- 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
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).
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.
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.
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.