Cheesecake with cranberries
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.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 1 Dash allspice
- 1 cup butter
- 250 g mcvitie's wholewheat digestive cookies
- 1 Tbs cornstarch
- 226 g cranberries
- 450 g cream cheese
- 2 eggs
- 0.25 tsp orange extract
- 0.75 cup cream
- 0.5 cup sugar
- 0.75 cup water
Instructions
- 1
In a medium saucepan, bring cranberries and water to a boil. Boil until the skin of the berries pops open, about 5 minutes.
- 2
Remove from heat and add allspice, cloves, orange extract, and 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.
- 4
Add sour cream and cornstarch, beating well.
- 5
Add eggs, and beat on low speed just until combined.
- 6
Drain the cranberry sauce, reserve the cranberries. Fold one cup of cranberry sauce into the mixture.
- 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.