Cranberry, Craisins® & Chocolate Cheesecake



  • For the base:
  • 150 grams digestive biscuits, crushed 
  • 25 grams cocoa powder 
  • 15 grams caster sugar 
  • 50 grams butter, melted, plus extra to grease 
  • For the filling:
  • 600 grams full-fat cream cheese 
  • 200 grams caster sugar 
  • 1 tablespoon cornflour 
  • 4 large eggs 
  • 50 ml double cream 
  • 40 grams Ocean Spray® Craisins® Dried Cranberries 
  • 4 tablespoons Ocean Spray® Wholeberry Cranberry Sauce


Preheat oven to 180°C. Lightly grease and line base and sides of a 20.5 cm round spring-form cake tin with baking parchment. Next, make the base by mixing together the crushed biscuits, cocoa powder, caster sugar and melted butter. Press mixture into the base of the tin. Bake for 10 min, then take out of oven and lower oven to 140°C. 

Meanwhile, in a large bowl beat together the cream cheese, sugar and cornflour until smooth. Gradually add the eggs, beating after each addition. Stir in the cream and most of the Ocean Spray® Craisins® Dried Cranberries. 

Empty the filling into the cake tin, then dot over the Ocean Spray® Wholeberry Cranberry Sauce, swirling it slightly to mix it into the filling (be careful to not stir up the base). Scatter over the remaining Craisins® Dried Cranberries. 

Bake for 1hr 15min or until there is only a slight wobble when the tin is gently tapped. Cool, then chill for at least a few hours. 

Remove cheesecake from the tin, peel off the base lining paper and transfer to a plate or cake stand. Peel off side paper and serve. 

TIP: For a chocolate topping, melt 25g (1oz) of your favourite chocolate in a bowl set over a pan of simmering water. Drizzle over the cheesecake, then chill until set.



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