About this recipe:This is a wonderfully creamy cheesecake, which is perfect for any wintertime special occasion. A digestive biscuit base is topped with a cheesecake layer and cranberry topping. Try using your leftover cranberry sauce for the topping!
For the Biscuit Base
100g digestive biscuit crumbs
2 tablespoons caster sugar
35g chopped pecans
90g butter, melted
For the Cheesecake Filling
225g cream cheese, softened
40g icing sugar
1 teaspoon vanilla extract
2 tablespoons orange liqueur (optional)
250ml whipping cream
For the Topping
200g caster sugar
1 tablespoon water
3 tablespoons cornflour
2 tablespoons water
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For the biscuit base: In a medium bowl, combine biscuit crumbs, 2 tablespoons caster sugar and chopped pecans. Mix well, then stir in melted butter. Mix until ingredients are thoroughly combined. Press mixture into a tin. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool to room temperature.
For the cheesecake filling: In medium mixing bowl, beat cream cheese until fluffy. Mix in icing sugar. Scrape sides of bowl. Add vanilla extract. Add orange liqueur if desired. Mix well.
In a separate bowl, beat whipping cream until soft peaks form. Fold into cream cheese mixture. Spoon filling into cooled base. Cover with cling film or foil and chill at least 3 hours.
For the cranberry topping: In a medium saucepan, combine cranberries, 200g caster sugar and 1 tablespoon water. Cook over medium heat, stirring constantly, until mixture comes to a full boil and cranberries begin to pop. Remove from heat. Mix cornflour and 2 tablespoons water together in a small bowl, until smooth, then stir into cranberry mixture. Return pan to heat. Cook until mixture boils and thickens, stirring constantly. Remove from heat and cool to room temperature.
Spread cranberry topping over cheesecake filling. Chill thoroughly before serving.