• 200 g freefrom digestive biscuits, crushed
  • 80 g unsalted butter, melted
  • 0.5 tsp ground mixed spice
  • 400 g full fat soft cheese
  • 500 g ricotta
  • 100 g golden caster sugar
  • 50 ml Grand Marnier (optional)
  • 5 medium free-range eggs, lightly beaten
  • 300 g pkt freefrom mince pies, broken into small pieces
  • Orange zest and cream, to serve


  1. 1

    Preheat the oven to 160 C, fan 140C, gas 3.

  2. 2

    In a bowl, combine the biscuits, melted butter, zest of 1 of the oranges and the mixed spice. Press into the base of a loose bottomed 23cm round cake tin.

  3. 3

    In a separate bowl, whisk the soft cheese, ricotta, sugar and remaining orange zest with a hand-held electric mixer until smooth. Stir in the Grand Marnier, if using until combined. Add the eggs and whisk for a further few seconds.

  4. 4

    Scatter half the mince pies over the biscuit base, then top with half the cheese mixture. Repeat.

  5. 5

    Bake for 1 hour until just set. Remove from the oven and leave to cool in the tin before cutting into wedges.

  6. 6

    Serve decorated with orange zest and a dollop or two of lightly whipped cream.

Nutritional Details

Each serving provides
  • Energy 1855kj 443kcal 22%
  • Fat 29.1g 42%
  • Saturates 16.0g 80%
  • Sugars 20.2g 22%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 1181kj/282kcal

Each serving provides

34.6g carbohydrate 1.4g fibre 10.2g protein

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