Spiced rum Christmas pudding cheesecake

Method

1. For the cheesecake, whizz the biscuits to crumbs in a food processor, or put in a clean bag and bash with a rolling pin. Mix with the butter in a bowl until evenly combined, then tip into the prepared tin and press firmly and evenly over the base. Chill for 30 minutes.
2. Spoon the mincemeat over the biscuit base and spread evenly to cover, then return to the fridge while you make the rest of the filling.
3. Put the cream cheese, mascarpone and sugar in a large mixing bowl and mix using an electric mixer until smooth and thick. Whisk in the eggs, then the rum, orange juice and flour until well combined and smooth.
4. Heat the oven to 180°C/160°C fan/gas 4. Pour the mixture over the chilled base, put the tin on a baking tray and bake for 55-60 minutes until set at the edges with a wobble in the middle. Turn the cheesecake round halfway through so it colours evenly. Cool, cover and chill overnight.
5. To make the candied orange slices, heat the oven to 140°C/120°C fan/gas 1. Sift half the icing sugar over the prepared baking sheet, then arrange the orange slices in a single layer over the top. Sift over the remaining icing sugar and sprinkle with a few drops of water. Bake for about 1 hour until golden and caramelised. Carefully lift the slices off the paper and leave to cool on a wire rack until ready to use (see Make Ahead).
6. For the spiced rum drizzle, put the orange juice, sugar and 3 tbsp of the rum in a pan and gently heat until the sugar has dissolved. Increase the heat and boil for 5 minutes until the mixture has thickened to a thin syrup, then remove from the heat and stir in the remaining rum. Set aside to cool completely.
7. Remove the cheesecake from the fridge 30 minutes before serving. Arrange the candied orange slices over the top however you like, serving any extra on the side. Pour over the drizzle and slice to serve.