Cheesecake with cranberries
Creamy cheesecake with a tart cranberry topping, perfect for Christmas events and gatherings. This dessert recipe covers 7% of your daily requirements of vitamins and minerals.
Ingredients
ground allspice
1 Dash
butter
227 g
cookies
250 g
cornstarch
1 Tbs
cranberries
226 g
cream cheese
450 g
free range eggs
2
orange oil
0.25 tsps
sour cream
172.5 ml
sugar
100 g
water
177.44 ml
Method
- In a medium saucepan, bring cranberries and water to a boil. Boil until the skin of the berries pops open, about 5 minutes.
- Remove from heat and add allspice, cloves, orange extract, and sugar.
- Mix until thoroughly combined. Cool in refrigerator.For the crust, combine digestive cookies crumbs, sugar, and butter in a small bowl. Press into the bottom of a greased 9-inch spring form pan; set aside.In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add sour cream and cornstarch, beating well.
- Add eggs, and beat on low speed just until combined.
- Drain the cranberry sauce, reserve the cranberries. Fold one cup of cranberry sauce into the mixture.
- Pour into crust, sprinkle with the remaining sauce.
- Bake the cake at 160C for 30-35 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool one hour longer. Refrigerate overnight.Before serving, if you wish, top the cake with cranberries from the sauce.
Nutrition:
547 kcal
Carbs
32 g
Fat
44 g
Protein
5 g
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