As it tis’ now officially the season, mince pies are finally acceptable once again. But why stop at just pies? Having debuted on our menus a few weeks ago, our new Mincepie Cheesecake topped with irresistible caramel sauce and dehydrated white chocolate is steadily becoming a new favourite. To help spread the joy this year, we're pleased to relinquish the top-secret recipe so that you can enjoy a little bit of Burger & Lobster magic at home.
Take yours to the next level with our Mincepie Cheesecake - finished with homemade Brandy Caramel Sauce ad Burnt White Chocolate, get ready to spoil your guests this Christmas season with the ultimate festive indulgence.
Mincepie Cheesecake Recipe:
Prep: 30 Mins
Cook: 2 Hr, 10 Mins +plus 2 - 8 hours cooling time
|Ingredients For the Base||Ingredients For the Filling||Ingredients For the Caramel||Ingredients For the Choc|
|250g Crumbed digestives||310g Caster sugar||80ml Water||350g White chocolate|
|50g Caster sugar||1tbsp Cornflour||25ml Brandy|
|120g Unsalted butter||8 Large eggs, separated||80g Glucose|
|200ml Double cream||410g Caster sugar|
|800g Cream cheese|
|Zest of 1 lemon|
- Pre-heat the oven to 160°C fan/gas 4, line the base of a 23cm springform cake tin with baking paper and grease the sides with butter.
- For the base, melt the butter over a low heat. Once melted stir in the crushed biscuits and combine with the sugar until the crumbs are evenly moistened. Pour into your lined and greased tin and using the back of a spoon, press the mixture into the tin and bake for 10 minutes. Set aside to cool.
- For the cheesecake filling, using a free-standing mixer, beat together the cream cheese, cornflour and sugar until fully combined. Next, whisk together the eggs and whipping cream before adding to the cream cheese mixture. Beat until smooth and light.
- Carefully fold the mincemeat through the cheesecake mixture. You want it rippled throughout rather than fully mixed in.
- Pour the mixture over the base and smooth using a spatula.
- Bake for 1 hour and 40 mins before turning the oven off. Leave the cheesecake in the turned off oven for a further 30 mins.
- While the cheesecake is cooling prepare your caramel sauce. Mix the sugar, glucose and 40ml together in a heavy-bottomed saucepan and place on a medium heat until golden brown. This will take around 4 minutes. It is very important at this stage not to stir the mix with a 250spoon or move the pot around to swirl the mixture. This will cause the sugar to crystallise and your sauce to solidify.
- While the sugar is melting, dice up the butter into c. 1- 2 cm cubes. Once all the sugar has dissolved add the butter cubes to the mixture and now stir well with a whisk until all has melted. Next, add the cream, 80ml water and the brandy to the sugar mixture and continue to mix for about 4 minutes. It will begin to bubble and aerate at this point.
- Take the saucepan off the heat and continue to mix as it cools. Cool the sauce in the same pot you cook it in. Watch out the caramel sauce will be very hot. But once the caramel is room temperature, transfer to a serving jug
- For the white chocolate topping, place the white chocolate on a baking sheet or non-stick mat and place in the oven for 10 minutes at 160°c full fan. After 10 minutes, the chocolate should be a light brown colour and the inside will be darker than the outside. Remove and allow the chocolate to cool on the mat. As it cools it will also firm up. Using a knife, chop the chocolate up into chunks.
- To assemble, cut your cheesecake into 12 slices, drizzle over some of the caramel sauce and top with the dehydrated white chocolate.