…because you can’t have Christmas without cranberries!
This is my festive take on a baked New York style cheesecake. I substituted the normal raisins with some fresh cranberries and made a cranberry pouring sauce to serve with it.
I used Lactofree cream cheese and Sainsbury’s sweetmeal digestive as neither contain lactose but normal Philadelphia and McVities would work just the same for those of you lucky enough not to have to worry.
Super quick to prepare, it would be a great one to take to a dinner party over the festive season!
220g digestive biscuits
100g of cranberries
450g cream cheese
150g caster sugar
1 teaspoon vanilla extractFor the cranberry pouring sauce
100ml of water
60 g caster sugar
1 tablespoon corn flourDusting of icing sugar, edible glitter and a sprig of Holly to decorate.
Pre-heat your oven to 180 degrees- or 160 degrees for a fan oven. Lightly butter a 9 inch tin round tin with a removable base. Place the digestive biscuits in a food bag and bash with a rolling pin until quite fine (or whizz them in a food processor). Melt the butter over a gentle heat and mix well with the biscuit crumbs in a mixing bowl. Press the mixture in the base of the prepared tin and press down firmly and evenly. Sprinkle over the 100g of cranberries and place in the firdge to cool.
Meanwhile beat 4 eggs lightly and combine with the cream cheese, caster sugar and vanilla extract. Whisk this mixture with a hand whisk until smooth. Pour this over your biscuit base and cook in the oven for 40 to 45 minutes until there is just the faintest wobble in the centre.
To make the cranberry pouring sauce heat the cranberries in half the water in a small pan over a gentle heat for about 10 minutes until they are all cooked down. Strain this mixture through sieve to remove the skins- pushing through as much as you can.
Return the strained fruit mixture to the pan. Mix the corn flour with two tablespoons of the remaining water and add this, the rest of the water and the caster sugar to the pan and continue to cook on a gentle heat stirring continuously until it thickens slightly. Transfer to a pouring jug and serve cold with the cranberry cheesecake.