Cranberry Recipes

Cranberry Cheesecake recipe

Because cranberries are so tart, they work brilliantly well with a creamy, sweet cheesecake filling and a contrasting biscuity base. This recipe uses a quick cranberry jam topping, but if you like, you could use a jar of good cranberry sauce.

Ingredients:

  • 150g digestive biscuits
  • 100ml melted butter
  • 2 tbsp. caster sugar
  • 250ml heavy whopping cream
  • 225g plain cream cheese
  • 50g icing sugar
  • 1 tsp. vanilla extract
  • Dash orange liquor (Use a little orange or lemon juice if you're serving this to kids)
  • 275g fresh or frozen then thawed cranberries
  • 200g caster sugar
  • Few tbsp. water
  • 1 tbsp. ground almonds, use corn flour if you are allergic

Directions:

  1. Put the digestive biscuits into a bag and bash them with a rolling pin to create crumbs. Mix with the butter and sugar and press into a tin - use a springform tin if you can find one, if not just use a normal tin. Put into a low oven (180C) for ten minutes or so, just to harden. Leave to cool.

  2. Beat the whipping cream until stiff peaks form. In another bowl, beat the cream cheese until fluffy then stir in the sugar, vanilla and orange liquor. Fold the cream into the cheese mixture.

  3. Spread the filling over the cooled base. Cover and chill for at least three hours. Meanwhile, make the cranberry topping by combining the cranberries, sugar and a few tbsp. of water in a saucepan over a medium heat. Cook until the cranberries begin to pop, around five minutes. Add the ground almonds, then cook until the mixture really begins to thicken, another five minutes or so. Leave to cool fully.

  4. When you're ready to serve, spread the cranberry jam over the cheesecake.

You could easily spread this cranberry jam topping on a shop-bought vanilla cheesecake, or on any other recipe of cheesecake that you like. This recipe serves eight.

Author: Laura Young

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Published: November 17, 2011
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Published by Starsol