Mince Pie Cheesecake

Paul Fletcher

Paul Fletcher

24th November 2017
Paul Fletcher

Mince Pie Cheesecake

Here's one of the desserts from our Christmas Menu from Bar + Block. A twist on an old favourite - Mince Pie Cheesecake!


  • 150g Digestive biscuits
  • 75g Butter
  • 900g Full fat cream cheese
  • 200g Caster sugar
  • 200ml Sour cream
  • 45g Plain flour
  • 2 Large Eggs
  • 1 Egg Yolk
  • ½ tbsp. Vanilla Essence
  • 200g Mincemeat


1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line the base of a 23cm/9in spring form cake tin.
3. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.
4. Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use back of a
spoon or a potato masher). (this will make a thin biscuit layer. For thicker, add another 50g of biscuits)
5. Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling.
6. Reduce the oven to 160C/315F/Gas 2.
7. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs
and vanilla essence beating well between each addition (beat in rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Add mincemeat and mix well.
8. Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.
9. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.
10. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.