Baked cranberry cheesecake

Serves 16

  • 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

  • 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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • 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

BUYING SUSTAINABLY SOURCED FISH

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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

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  • 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

  • juice of 1 lemon

  • 150 g caster sugar