Cranberry and apple baked white chocolate cheesecake

    3 hours 15 min

    A delicious festive white chocolate cheesecake with a digestive biscuit base and a gorgeous cranberry apple jelly top.

    3 people made this

    Makes: 1 cheesecake

    • 175g low fat digestive biscuits
    • 50g white chocolate drops
    • 50g olive oil spread, melted
    • 4 eggs
    • 450g low fat cream cheese
    • 1 vanilla pod, scraped
    • 200g white chocolate
    • 200g low fat crème fraîche
    • 2 cans EQ8® Cranberry & Apple
    • 50g sugar
    • 1 leaf gelatine, soaked in water

    Prep:30min  ›  Cook:45min  ›  Extra time:2hr chilling  ›  Ready in:3hr15min 

    1. Crush the biscuits and white chocolate drops together, add the melted olive oil spread and press into a greased 23cm cake tin. Leave to chill.
    2. Preheat the oven to 160 C / Gas 3.
    3. In a bowl, beat the eggs and cream cheese until smooth, then add the vanilla. Melt the chocolate in a bowl over a pan of simmering water. When melted, stir in the crème fraîche.
    4. Pour the chocolate mixture into the egg mixture and bring together, then pour over the biscuit base.
    5. Bake until it's just firmer than a jelly, about 45 minutes. Remove from the oven, leave to cool and then refrigerate.
    6. Pour two cans of EQ8® Cranberry & Apple into a saucepan. Add the sugar and heat, until the mixture has reduced by two-thirds. Stir in the leaf of soaked gelatine. Leave the mixture to cool, then pour over the set cheesecake. Decorate, serve and eat.

    Watch how!

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