MINCEMEAT CHEESECAKES
200 g ginger biscuits crushed
100 g melted butter
100 g caster sugar
For the filling
2 tbsp fresh orange juice
150 g mincemeat
300 g cream cheese
¼ tsp ground ginger
4 tbsp caster sugar
200 g double cream
½ tsp vanilla essence
2 tablespoons pomegranate seeds
Grated zest of 1 orange
1
Lightly grease a muffin tin and line with clingfilm; whip the cream and set aside
2
Mix the biscuit crumbs , the melted butter and caster sugar and divide between 8 muffin cups; press the mixture firmly into the base and up the sides; chill for 1 hour
3
Mix the orange juice with the mincemeat and microwave for 1 minute on full power, cool; add half the cream cheese and 2 tablespoons caster sugar; fold in a quarter of the whipped cream and divide the mixture between the cases; beat the rest of the cream cheese with the remaining sugar and the vanilla essence, then fold in the rest of the cream; pipe on top of the cheesecakes and chill for at least 2 hours; just before serving sprinkle the pomegranate seeds over the top
