Cranberry, orange and ginger cheesecake
This could be a show-stopping alternative to a Christmas Pudding or would look great on a Boxing Day Buffet table.
Serves 8
200g digestive biscuit
50g butter
2 tsp ground ginger
200g fresh cranberries
Juice of 1 orange
30g caster sugar
1 tsp cinnamon
680g Philadelphia Cream Cheese (2 x 340g tubs)
120g golden caster sugar
3 large eggs
1 x tsp of vanilla extract
Zest of 1 orange
Step 1
Melt the butter
Blitz biscuits to a fine crumb
Add butter and ginger
Press into the bottom of a lined 20cm spring form tin
Bake for 15 mins at 160°C
Remove and cool
Step 2
Make the cranberry jam by boiling the cranberries in the orange juice
Add the sugar and spice and cook until thickened
Set aside and cool
Step 3
Place the cream cheese, sugar, eggs, vanilla extract and orange zest in a mixer and beat until smooth with a paddle on a medium speed
Pour onto the biscuit base
Swirl in the cranberry jam using a fork
Bake for 1 hour at 160°C
Don’t worry if it splits slightly
Cool and then refrigerate for an hour
Remove from tin when completely cold
Serve