Deep-filled mince pies,New York Style Chocolate Cheesecake

Deep-filled mince pies





Ingredients

225g cold butter, chopped
350g plain flour
100g icing sugar, plus extra for dusting
410g jar mincemeat

Method

Heat oven to 200C/180C fan/gas 6. Rub the butter into the flour and icing sugar with your fingertips, or blend in a food processor, until the mixture comes together in a ball – you don’t need to add any liquid or chill it. Knead briefly, then cut into 12 equal pieces
Taking a piece of dough at a time, cut off two-thirds and press into the base and up the sides of a muffin tin hole. Repeat to make 12. Spoon the mincemeat into the pastry cases – it won’t completely fill them
Now take the 12 remaining smaller pieces of pastry. Roll each into a ball and flatten to make a disc for the mince pie lid. Add one to each pie and tuck the pastry that comes up the sides of the tin down to seal it. Prick the tops with a fork a few times. Will freeze for up to 6 weeks. Defrost before baking
Bake for 12-15 mins or until pale golden. Cool in the tins for about 10 mins, then give the pies a little twist to stop them from sticking. When cool, carefully remove from the tins. Dust with icing sugar when ready to serve  


New York Style Chocolate Cheesecake

   


Ingredients

1 1/2 cups chocolate wafer crumbs
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
2 1/2 (8-ounce) packages cream cheese, softened at room temperature
1 1/2 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside of pod and reserved
3 tablespoons all-purpose flour
3 eggs
1 cup sour cream
8 ounces melted semisweet chocolate, cooled slightly
Fresh strawberries, for garnish
Whipped cream, for garnish
Fresh mint sprigs, for garnish
Total Time:
6 hr 40 min
Prep
30 min
Inactive
5 hr 0 min
Cook
1 hr 10 min

Yield:
12 to 16 servings

Level:
Intermediate
Directions

Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).



Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside.



In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.



Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.