Baked cranberry cheesecake

Serves 16

  • 150 g unsalted butter

  • 75 g caster sugar

  • 1 vanilla pod, split, seeds scraped

  • Cheesecake filling

  • 225 g caster sugar

  • 1 vanilla pod, split seeds scraped

  • 750 g cream cheese

  • 3 tbsp cornflour

  • 2 free-range eggs

  • 300 ml double cream

  • Cranberry topping

  • 400 g fresh cranberries

  • juice of 1 lemon

  • 150 g caster sugar

Recipe by Dean McClumpha



A mousse ring is like a springform tin without a base; you can buy them at good kitchen shops, or just use a greased and lined springform cake tin.




1. Preheat the oven to 170C/gas 3. Make a shortbread base by beating the butter, sugar and vanilla seeds together in a large bowl until smooth. Add the flour to the mix and beat until it comes together in a ball. Press into the bottom of a 25cm mousse ring, then place on a lined baking tray and bake in the oven for 15–20 minutes, until golden. Leave the oven on.



2. To make the filling, combine the sugar, vanilla seeds, cream cheese and cornflour in a bowl and mix until smooth. Stir in the eggs, then the cream, until combined. Pour the filling over the shortbread base and bake in the oven for 45–55 minutes, until the filling has just the slightest wobble.



3. For the topping, put 300g cranberries in a saucepan with the lemon juice, sugar and 50ml water and simmer for 5–10 minutes over a medium heat, or until the cranberries break down and the mixture thickens. Stir in the rest of the berries, then leave to cool slightly, before pouring over the cheesecake. Chill it in the fridge. When ready to serve, carefully remove from the tin and slice.

Nutritional Information

Baked cranberry cheesecake

Creamy & delicious with a real tang

More Desserts recipes >
0 foodies cooked this
Cheesecake is a favourite at any time of year, but the cranberries in this version make it a perfect Christmas treat
Serves 16
1h 30m
Super easy
Method

Recipe by Dean McClumpha

A mousse ring is like a springform tin without a base; you can buy them at good kitchen shops, or just use a greased and lined springform cake tin.


1. Preheat the oven to 170C/gas 3. Make a shortbread base by beating the butter, sugar and vanilla seeds together in a large bowl until smooth. Add the flour to the mix and beat until it comes together in a ball. Press into the bottom of a 25cm mousse ring, then place on a lined baking tray and bake in the oven for 15–20 minutes, until golden. Leave the oven on.

2. To make the filling, combine the sugar, vanilla seeds, cream cheese and cornflour in a bowl and mix until smooth. Stir in the eggs, then the cream, until combined. Pour the filling over the shortbread base and bake in the oven for 45–55 minutes, until the filling has just the slightest wobble.

3. For the topping, put 300g cranberries in a saucepan with the lemon juice, sugar and 50ml water and simmer for 5–10 minutes over a medium heat, or until the cranberries break down and the mixture thickens. Stir in the rest of the berries, then leave to cool slightly, before pouring over the cheesecake. Chill it in the fridge. When ready to serve, carefully remove from the tin and slice.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 550 28%
  • Carbs 42.3g 16%
  • Sugar 29.3g 33%
  • Fat 40g 57%
  • Saturates 24.7g 123%
  • Protein 4.4g 10%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus