Jamie Oliver

Baked cranberry cheesecake

Creamy & delicious with a real tang

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Baked cranberry cheesecake

Serves 16
Cooks In1H 30M
DifficultySuper easy
Nutrition per serving
  • Calories
    550
    28%
  • Fat
    40g
    57%
  • Saturates
    24.7g
    123%
  • Protein
    4.4g
    10%
  • Carbs
    42.3g
    16%
  • Sugar
    29.3g
    33%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Recipe From

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Nutrition per serving
  • Calories
    550
    28%
  • Fat
    40g
    57%
  • Saturates
    24.7g
    123%
  • Protein
    4.4g
    10%
  • Carbs
    42.3g
    16%
  • Sugar
    29.3g
    33%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 150 g unsalted butter
  • 75 g caster sugar
  • 1 vanilla pod , split, seeds scraped
  • 225 g flour
  • Cheesecake filling:
  • 225 g caster sugar
  • 1 vanilla pod , split seeds scraped
  • 750 g cream cheese
  • 3 tbsp cornflour
  • 2 large free-range eggs
  • 300 ml double cream
  • Cranberry topping
  • 400 g fresh cranberries
  • 1 lemon , juice of
  • 150 g caster sugar
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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.


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.

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.

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.

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