The mild and creamy flavour and unique nutritional benefits of California Walnuts makes them a must-have for dessert this winter, and a brilliant make-ahead pud if you have guests over…

Preparation time: 20min plus chilling
Cooking time: 1½hr
Serves: 8-10

How to make cheesecake:

1. Preheat the oven to 140ºC, Gas Mark 1. Grease and base line a 21cm springform tin.
2. For the base, blitz the biscuits and walnuts in a food processor until fine. Stir in the melted butter. Press into the base and up the sides of the prepared tin, then chill.
3. Meanwhile, whisk together the cream cheese and sugar in a large bowl until smooth. Beat in the cornflour and the eggs, one at a time. Stir in the mincemeat, mixed spice, walnuts and the soured cream. Pour the mixture into the biscuit base and scatter over the remaining walnut halves.
4. Place the tin on a baking sheet. Bake for 1½hr or until there is just a slight wobble.
5. Allow to cool before chilling in the fridge for at least 4 hours, ideally overnight.

Cook’s tips: Try using gingernuts instead of digestives and serve with a dollop of Greek yoghurt and a drizzle of maple syrup.