Recipes

Christmas Butterscotch Shortbread, Clementine & Mincemeat Cheesecake

A Christmas treat using a variety of Dean's shortbread.

Christmas

Follow the steps

• 260 grams Dean's Butterscotch Shortbread Rounds (2 x 130g packs)

• 50 grams unsalted butter, melted

• 560 grams full-fat cream cheese, room temperature

• 100 grams icing sugar

• 1 teaspoons vanilla extract

• 0.5 teaspoons ground mixed spice

• 3 clementines (zest of all, juice of 1)

• 300 milliliters double cream

• 200 grams good-quality mincemeat

• 1 tablespoons brandy or orange liqueur (optional)

• 130 grams Dean's Shortbread Finger Seconds (1 x 130g pack)

Follow The Steps

STEPS

Make the base:
- Line a 20cm springform tin.
- Blitz 260 grams Dean's Butterscotch Shortbread Rounds (2 x 130g packs) to fine crumbs (or bash in a bag with a rolling pin)
- Stir in 50 grams melted unsalted butter, until it looks like wet sand.
- Press firmly into the tin and chill while you make the filling.
- Chill the base: Leave the base in the fridge to firm up.
Make the filling:
- Beat 560 grams full-fat cream cheese, room temperature, 100 grams icing sugar, 1 teaspoon vanilla extract, 0.5 teaspoons ground mixed spice and the zest of all the 3 clementines until smooth.
- Pour in 300 milliliters double cream and whisk until thick enough to hold its shape.
- Set the cheesecake: Spoon the filling over the base and smooth the top. Cover and chill until fully set - overnight is ideal.
Make the mincemeat glaze:
- Warm 200 grams of good-quality mincemeat in a small pan with the juice of one clementine and 1 tablespoon brandy or orange liqueur (optional) for 2–3 minutes until loose and glossy. Let it cool completely.
- Decorate and serve: Unclip the tin and spoon the cooled mincemeat over the top, leaving a border.
- Stand halves of the 130 grams Dean's Shortbread Fingers (1 x 130g pack) upright around the edge like a festive crown, and crumble any broken pieces over the middle. Slice with a hot knife.

NOTES

Why the Finger Seconds: they taste exactly the same as the standard fingers but come at a lower price because they're slightly misshapen, and they get broken up anyway. Make-ahead: the cheesecake keeps for 2 days in the fridge, so add the mincemeat and fingers on the day.