Makes 10 to 12 servings

CRUST

1/2cp 4 oz unsalted butter, melted 125 g

2 cups graham cracker crumbs or shortbread cookie crumbs 500 mL

MIDDLE LAYER

1¾ cups mincemeat, preferably homemade or very good quality store bought 425 mL

TOP LAYER

16 oz cream cheese (not whipped) 500 g

2 tbsp orange juice 30 mL

4 cups marshmallows 1 L

1/3 cup orange juice 75 mL

1 cup heavy or whipping (35%) cream, whipped to soft peaksyes 250 mL

Preheat oven to 350°F (180°C). .

Make crust: In a medium saucepan, over low heat, melt butter. Stir in graham cracker crumbs. Pour into a 9-inch (23 cm) springform pan.no Press firmly and evenly into the bottom of the pan. Bake in preheated oven for 10 minutes, or until golden around the edges…. Remove from oven and cool completely in the pan.

Spread the mincemeat filling on top of cooled crust.

Make topping: In the top of a double-boiler, over simmering water, melt marshmallows with 1/3 cup (75 mL) orange juice, stirring to combine. Remove from heat and set aside to cool.

In a mixing bowl, using an electric mixer on medium-high speed, cream together cream cheese and 2 tbsp (30 mL) orange juice until well combined …. Add cooled marshmallow mixture. Fold in whipped cream.

Pour topping over mincemeat filling. Cover and refrigerate until chilled, at least 3 hours or overnight. You can serve this with softly whipped cream on the side or pipe rosettes along the top edge of the cake

**TIP: This cheesecake freezes beautifully for up to a month so great to have around for holiday entertaining.

**When you are serving use a hot wet knife to slice.