Cheesecake with Cranberries

IMG_7112for the base:
50gr butter melted
150gr digestives or add another 50gr if you prefer a thick base

for the filling:
350gr cream cheese
150gr caster sugar
4 eggs
zest & juice of 1 lemon
2 tsp vanilla essence
handful of dried cranberries

IMG_7113

for the topping:
300ml of soured cream
a syrup of your liking (optional)

 

Preparation method

Melt the butter in a medium saucepan over a gentle heat. Brush a little of the melted butter around the base and sides of a 23cm/9in springform tin, then line the base with a circle of baking parchment.

Put the biscuits into a large sealable freezer bag, squeeze out the air and seal the top. Use a rolling pin, or a bottle, to crush the biscuits to fine crumbs.

IMG_7116Stir the crumbs into the melted butter until completely combined. Press the crumbs into the tin. Use the back of the spoon to compact the crumbs as much as you can in an even layer.

Preheat the oven to 180ºC (350F/Gas 4).

Beat the cream cheese, caster sugar and vanilla together with a wooden spoon or a hand-held mixer until smooth. Now add the eggs, one at a time, followed by the zest and lemon juice utill you have a well combined mixture.

Spoon the cheesecake filling in the prepared tin and sprinkle a handful of dried cranberries, IMG_7115making sure they are distributed evenly.

Bake for 30mins. Turn the oven off, and let the cheesecake cool in the oven, with the door ajar. When cool, sweep a palette knife between the cake and the side of the tin, then carefully unclip the springform.

Transfer the cheesecake to a serving plate. Spread the soured cream over the surface of the cheesecake – this will cover any cracks that might have appeared. For extra colour decorate the top with a syrup of your choice.

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