Walnut & Mincemeat Cheesecake

Course Dessert
Keyword cheesecake, Mincemeat
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 10
Calories 516kcal


For the base:

  • 200 g digestive biscuits
  • 50 g California Walnuts
  • 100 g butter melted

For the cheesecake:

  • 500 g cream cheese
  • 100 g caster sugar
  • 2 tbsp cornflour
  • 4 medium eggs
  • 200 g mincemeat
  • 1 tsp mixed spice
  • 100 g California Walnuts roughly chopped, plus 8 walnut halves
  • 100 g soured cream


  • Preheat the oven to 140oC, gas mark 1. Grease and base line a 21cm springform tin.
  • For the base, blitz the biscuits and walnuts in a food processor until fine and stir in the melted butter. Press into the base and up the sides of the prepared tin then chill.
  • Meanwhile, whisk together the cream cheese and sugar in a large bowl until smooth. Beat in the cornflour and the eggs, one at a time. Stir in the mincemeat, mixed spice, walnuts and the soured cream. Pour the mixture into the biscuit base and scatter over the remaining walnut halves, place the tin on a baking sheet. Bake for 1½ hours or until there is just a slight wobble. Allow to cool before chilling in the fridge for at least 4 hours, ideally overnight.

Cooks tip

  • Try using gingernuts instead of digestives. Serve with a dollop of Greek yogurt and a drizzle of maple syrup.


Serving: 150g | Calories: 516kcal | Carbohydrates: 39g | Protein: 12g | Fat: 34g | Saturated Fat: 13g | Fibre: 2.1g | Sugar: 28g


Salt: 0.72g
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