Christmas spice baked cheesecake

1 To make the base, line a 19cm springform tin with baking paper. In a blender place biscuits and blitz to a fine crumb. Pour in the melted spread and pulse until well combined. Pour crumbs into tin and firmly press with the back of a spoon or flat-bottomed glass to make an even base. Place in the fridge to chill for 20-30 minutes.

2 Preheat oven to 180°C. In a large mixing bowl place cream cheese, ricotta, sugar and spices. With a wooden spoon, stir to combine. Add eggs, marsala, orange juice and vanilla extract and beat with electric beaters until well combined and smooth. Sift in flour, a bit at a time, beating until well combined.

3 Spoon fruit mince over chilled base and spread evenly. Pour over cheesecake batter. Place in oven and bake for 50-60 minutes until firm to touch and just cooked in the centre. Remove from oven and leave to cool a little, then run a knife around the edge of the cake and open the spring of the tin to remove the sides.

4 When completely cool, decorate with orange slices if using, and chill in the fridge until 20 minutes before ready to serve.

5 About 20 minutes before serving, make the marsala syrup (if using). In a small saucepan, heat all syrup ingredients, stirring until sugar dissolves. Bring to the boil and leave at a rolling boil for 4 minutes until thickened.

6 To serve, pour syrup over top of cheesecake if using, and slice.