Cheesecake with cranberry glaze

Cheesecake with cranberry glaze

Cheesecake with cranberry glaze
 
Author:
Serves: 8-10
Ingredients
  • For the base:
  • 250g crushed digestive biscuits
  • 110g melted butter
  • For the filling:
  • 500g full fat cream cheese
  • 500g mascarpone cheese
  • 50g caster sugar
  • 2 large eggs
  • 2 tsp vanilla essence
  • 1 lemon, zest and juice
  • For the glaze:
  • 3-4tbsp water
  • 50g sugar
  • 100g fresh cranberries
  • 3 tbsp orange marmalade
Method
  1. Preheat the oven to 170C/Gas 3.
  2. Line the bottom of a 20cm spring form or loose bottom cake tin with greaseproof paper.
  3. To make the base, mix the melted butter into the crushed biscuits and press into the tin with the back of a spoon.
  4. Refrigerate.
  5. Mix both the cheeses, sugar, eggs, vanilla, lemon zest and juice and beat until well blended.
  6. Spoon into the base and smooth the top with a knife.
  7. Bake for 1 hour, then switch the oven off (without opening the door), leaving the cheesecake inside for a further 2 hours.
  8. Remove and allow to cool completely.
  9. Run a knife around the sides, then remove the outer spring form tin.
  10. Turn the cheesecake out upside down onto a plate and remove the bottom of the tin and the paper.
  11. Place a serving plate over the base and invert to the right way up.
  12. Put the cranberries in a pan with the water and sugar and boil gently for 5-10 mins until the berries start to burst.
  13. Add the marmalade, bring back to the boil, stirring occasionally to mix well.
  14. Cool completely, spoon over the cheesecake, then refrigerate until ready to serve.
 

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