Cheesecake with cranberries

Ready in : 45 mins

You can never have too many dessert recipes, so give Cheesecake with cranberries a try. This recipe serves 10. For $1.38 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 45g of fat, and a total of 548 calories. 110 people have tried and liked this recipe. It is brought to you by Foodista. It will be a hit at your Christmas event. Head to the store and pick up allspice, butter, cream cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. Similar recipes are Pumpkin Cheesecake with Candied Cranberries, Cheesecake Tart with Cranberries in Port Glaze, and Goat Cheese Cheesecake with Honeyed Cranberries.

Ingredients

allspice

1 Dash

butter

1 cup

mcvitie's wholewheat digestive cookies

250 g

cornstarch

1 Tbs

cranberries

226 g

cream cheese

450 g

eggs

2

orange extract

0.25 tsp

cream

0.75 cup

sugar

0.5 cup

water

0.75 cup

Cooking in Steps

1
In a medium saucepan, bring cranberries and water to a boil. Boil until the skin of the berries pops open, about 5 minutes.

cranberries

berries

water

sauce pan
2
Remove from heat and add allspice, cloves, orange extract, and sugar.

orange extract

allspice

clove

sugar
3
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.

cream cheese

cookies

butter

sugar

mixing bowl

frying pan
4
Add sour cream and cornstarch, beating well.

corn starch

sour cream
5
Add eggs, and beat on low speed just until combined.

egg
6
Drain the cranberry sauce, reserve the cranberries. Fold one cup of cranberry sauce into the mixture.

cranberries
7
Pour into crust, sprinkle with the remaining sauce.
8
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.

cranberries

wire rack

oven

knife

frying pan