Festive No-Bake Mince Pie Cheesecake

Prepare a 20cm springform cake tin by greasing the base and sides with butter and lining with baking parchment. Melt 75g of butter in a small saucepan over low heat. In a food processor, blitz the ginger biscuits into fine crumbs. Add the broken-up mince pie pieces and pulse a few times until combined. Pour in the melted butter and pulse again to incorporate. Tip the mixture into the prepared tin, pressing it firmly into an even layer with the back of a spoon. Chill in the fridge for 30 minutes.

Check your mincemeat; if it contains visible pieces of suet, gently warm it in a saucepan over low heat until the suet melts, then let it cool completely. In a large mixing bowl, briefly whisk the soft cheese to loosen it. Add the double cream and sifted icing sugar, then whisk until the mixture is thick and holds its shape. Fold in the orange zest, orange juice, and the cooled mincemeat, whisking briefly one last time to combine.

Spoon the cheesecake filling over the chilled biscuit base and smooth the surface with a spatula or the back of a spoon. Refrigerate for at least 8 hours, or ideally overnight, until fully set. Before serving, carefully remove from the tin and decorate with extra mince pie pieces and fresh orange zest.