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Ingredients

• 250 g digestive biscuits
• 100 g unsalted butter
• 150 ml double cream
• 3 tbsp icing sugar
• 250 g mascarpone
• 400 g creme fraiche
• 12 heaped tsp mincemeat

Directions

Put 250 g digestive biscuits into a plastic food bag and bash with a rolling pin to turn into crumbs. Melt 100 g unsalted butter in a pan and then add the crushed biscuits and stir well. Press the biscuits into an 8" loose bottomed cake tin and refrigerate.

Place 150 ml double cream and 3 tbsp icing sugar into a large bowl and whip to stiff peaks. In a separate bowl beat together 250 g mascarpone and 400 g creme fraiche until well combined. Fold the cheese mixture into the whipped cream. Now fold 12 heaped tsp mincemeat into the mixture.

Spread the cheese mixture onto the biscuit base and return the cheesecake to the refrigerator for at least an hour before serving.